Potato Curry With Coconut Milk

Ingredients:
Garlic                            -     2 cloves
Cinnamon                      -    2" piece
Cloves                            -     4
Fennel Seeds                   -   ¼ tsp.
Black Peppercorns          -   4
Potatoes, medium sized -   4, peeled, cubed
Onion                             -  2, sliced
Green Chilies                -  2 to 3, slit
Ginger                           -   2'"piece, chopped
Red Chili Powder         -   2 tsp.
Coriander Powder         -   2 tsp.
Turmeric Powder          -    2 tsp.
Salt                               -     as required
Coconut Milk               -     ½ cup, semi- thick

For tempering:
Oil - 4 Tbsp.
Mustard Seeds -2 tsp.
Shallots - 4, chopped
Curry Leaves- 1 sprig
Method:

1. Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
2. Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.

   3. Pressure Cook for about 3 to 4 whistles or until the potatoes are done. Break the potatoes into small pieces.

4.  Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.
5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.
6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.

Note:
* Tempering is an optional step.
* Adjust the quantity of water as required.

Angamaly Fish Curry

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Ingredients :
 Fish             -        1 Kg. cut in small to medium cubes
Raw Mango -         1 (medium sized, peeled  & sliced)
Onion           -         1 (medium sized, finely sliced)
Shallots        -         20 no.(finely sliced)
Green Chillies -      4-5 (sliced)
Garlic              -     4 cloves (crushed)
Ginger             -     1" piece, (sliced)
Turmeric Powder -  ½ tsp.
Coriander Powder : 3 Tbsp.
Red Chilli Powder : 1½ Tbsp.
Salt to taste
Vinegar    -     3 Tbsp.
Coconut Oil -  3 Tbsp.
Curry Leaves - 2 sprigs
Semi Thick Coconut milk – 2nd extract - 1 cup
Thick Coconut milk -1st extract     -          ½ cup

For Tempering :
Fenugreek Seeds    -  ¼ tsp.
Shallots/Cherriya ulli         -   8 (finely chopped)
Dried Red Chillies -   4
Red Chilli Powder   -  ½ tsp.
Fenugreek  powder(ulluva podi) - a pinch
Curry Leaves - 1 sprig
Salt to taste

Method:
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.
2. Add the curry leaves, vinegar, coconut oil into it and combine well.
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add  little if required.
4.Keep the vessel on high flame & bring it to  boil. Once it starts boiling add the sliced raw mango  and cook until the mango pieces are almost done(cooked). Check the gravy for salt.
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are  immersed in the gravy.
6. Bring the gravy to a boil then Cover and cook  for  about 15 mins or till the fish is cooked. By now the mango pieces would  be done too.
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced  shallot, dried red chillies, curry leaves & fenugreek  powder and red chilli powder, saute till it turns to light brown in colour and  pour it on the  curry .
9. Goes well with rice,  Appam or any other Indian bread.

Notes :
* I used King Fish/nei meen , Pomfret/ avoli or any other  thick fleshed fish can be used.
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .
Recipe Source: Taste of Kerala

Ridge Gourd/Peechinga In Coconut Milk

                                This is a mildly spiced curry, adjust the number  of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.

Ingredients:
Ridge gourd/Peechinga   -   2 big, peeled
Oil                     -   2 Tbsp.
Onion                   -   1 big, chopped
Garlic                  -   3, crushed
Green chillies          -   2, slit lengthwise
Curry leaves            -   1 sprig
Red Chilli flakes       -   1 tsp.
Turmeric powder         -   ½ tsp.
Medium thick coconut milk-  ½ cup
Salt to taste

Method:
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.



 

Bhindi Kadhi (Fried okra in Yogurt gravy)

                                              This is a North Indian version of  Moru kachiyathu. 

Ingredients:
Bhindi/ okra                                      -                    20 no.
Yogurt(sour), beaten                         -                    1 cup
Besan/ Gram flour                            -                    1 ½ Tbsp.
Turmeric powder                              -                    ½ tsp.
Red Chilli powder                             -                    ½ tsp.
Water                                                  -                   1½ to 2 cup
Oil                                                     -                    2 Tbsp.
Mustard seeds                                   -                    ½ tsp.
Fenugreek seeds                                -                    ¼ tsp.
Dry red chillies                                 -                     2
Asafoetida                                         -                     a pinch
Curry leaves                                      -                    1 sprig
Green chilies                                     -                    2
Ginger, grated                                   -                    ½ tsp.
Cumin seeds                                      -                    ½ tsp.
Coriander leaves                               -                   1 Tbsp.
Salt to taste

Method:

1. Wash and dry the okra. Chop them into 1" pieces.
2. Heat oil in 3 tsp. of oil in a  pan &  add the chopped okra and little salt & saute for 5 minutes(until done).
3. In a big bowl combine the gram flour with little water to form a smooth batter.  Add the beaten yogurt,water, turmeric powder, chili powder  and salt. Combine well.
4. Heat remaining amount of oil in  a deep bottom pan, splutter mustard seeds, cumin seeds, dry red chilli, green chilies, ginger, curry leaves, asafoetida and fenugreek seeds. Saute  for few minutes (do not burn). Lower the flame and add the  yogurt mixture & mix well.
5. Cook for 5 minutes, keep stirring, add the fried okra. Cook for 5 more minutes(make sure it does not boil). Garnish with coriander leaves & remove from flame & serve hot with rice.

Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.

Fish Mappas

Yum

Ingredients:
Fish (i used hammour fillet)    -      500g.
Turmeric powder                     -        ½ tsp.
Chili powder                            -       1 tsp.
Pepper powder                         -       ½ tsp.
Onion, big, finely sliced          -         1
Ginger garlic paste                   -       1 ½ Tbsp.
Green chili                                -      4
Tomato, sliced                          -       1
Cardamom                                -       3
Cloves                                       -      3
Cinnamon                                 -       1 inch
Pepper powder                          -       1 tsp.
Thin coconut milk                     -      1 cup
Thick coconut milk                   -      ½ cup
Curry leaves                              -      few sprigs
Coconut oil  as required                        
Salt as required

Method:

1. Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.
2. In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.
3. Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of  thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om  medium low flame for 10 minutes.
4. Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.

Saucy Chicken Curry

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Ingredients:
Recipe source: ria's
Chicken                 -1 kg, cut in medium pieces & cleaned
Salt  & pepper to taste
Soya sauce             - 3 Tbsp.
Tomato sauce         - 2 Tbsp
Ginger garlic paste -2 Tbsp
Onions                    - 2 , large cut into squares
Carrot                      - 1, cut into squares
Water                       - 1 cup
Cornflour                 - 1 tbsp diluted in 1/2 cup water
Spring onion            -1 sprig, chopped

Method:

1. Marinate the chicken pieces with salt, pepper and 1Tbsp. soya sauce for 15 mins or so.
2. Heat oil in a pan/ wok and lightly fry the chicken pieces in 5 tbsp of oil and set aside. 
3. In the same pan , saute  the ginger-garlic paste till you get a nice aroma.(raw smell goes away)
4. Add in the onions and carrot and saute  for 3 mins.
5. Reduce the flame to low & add the sauces and combine well.
6. Add the fried chicken pieces along with a cup of water & let it boil.
7. When the chicken is done add the cornflour mixture into it and let the gravy thicken.
8. Garnish with spring onions and serve hot with Chicken Fried Rice.

Notes:

• For people who have got used to the traditional Kerala chicken curry, this dish might be a bit odd to taste at first but it grows on you.

Goan Prawn Curry

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Ingredients:
Recipe source:NDTV
Prawns                            -        500 g.(shelled and de-veined) 
Turmeric Powder           -        ½ tsp.
Salt to taste
Onion, big, chopped       -         1  
Coconut Milk                 -         2 cups
Green chilies                  -          2  
Oil                                   -          3 Tbsp.
  
For the masala:
Coriander powder          -         1 tsp, heaped
cumin seeds                   -           1 tsp.
Dry red chili                   -           4 to 5      
Black pepper, whole       -           6
Turmeric                         -           ½ tsp.
Ginger                             -          1 inch
Clove                              -          6
Grated Coconut               -          ½ cup.     
Lemon juice                    -           of  ½ lemon

Method:

1. Combine the prawns with salt & turmeric powder and keep aside.
2. Grind all the ingredients listed under "masala" to a fine paste and set aside.
3. Heat oil in a pan and saute the chopped onions until it turns light brown in color.
4. Add the ground masala & saute until the raw smell goes away.(on medium flame)
5. Add the cleaned prawns and fry for a few minutes.(do not overcook)
6. To this add the coconut milk and the desired amount of salt & bring to boil.
7. Once boiled lower the flame & let it simmer for 5 minutes.
8. Remove from flame & garnish with green chilies & serve.

Wayanadan Chicken Curry

                       Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..

1.  The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. 
2. It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.
3. It is the least populous district in Kerala.

Ingredients: 
Chicken                               -            500 g.
Coconut milk                      -           ½ coconut
Tomato, large, sliced          -           1
Onion, large, sliced             -           1
Ginger, finely chopped        -           1 inch piece
Garlic,  finely chopped        -            5 cloves
Green chili, vertically slit    -            5 
Chilli powder                      -          1 tsp.
Coriander powder               -          ½ tsp.
Turmeric powder                -           ½ tsp.
Pepper powder                    -          ½ tsp.
Garam masala                     -          ½ tsp.
Salt    to taste
For the Seasoning:
Coconut Oil                        -          1 Tbsp.
Mustard seeds                     -          ½ tsp.
Dry Red Chilies                  -           2
Curry leaves                         -          a sprig


Method:

1. Clean & cut the chicken pieces in medium size.
2. Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.
3. Now place the pan on medium  heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat  and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)
4. Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. 
5. For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over  the cooked chicken curry, combine gently & serve. 

(recipe source:Mr. Biju Thomas, Haritagiri Hotel, Wayanad)

Fish Molee (Fish in coconut milk gravy)

Yum

           My mom makes meen molee occasionally,I made a small change in the recipe(I marinated the fish before using(from Kothiyavannu)). This dish goes well with appam, this is the first time I am making this dish as I got the green signal to give fish for my baby daughter. The doctor advised to give a mildly spiced fish gravy to begin with and she suggested fish molee.

Ingredients: 
King Fish(any firm fleshed fish), washed, cleaned & cubed  - ½ kg.
Turmeric powder                               -         1 tsp.
Lemon juice                                      -         of half a lemon
Salt         
Onion, sliced finely                          -        2
Tomato, sliced                                  -        1
Ginger garlic paste                           -         1 Tbsp.
Black pepper powder                       -         ½ tsp.
Thin Coconut Milk                          -          1 Cup
Thick Coconut Milk                        -           1 cup
Mustard seeds                                  -           ½ tsp.
Curry Leaves                                   -           few sprigs
Green chilly, slit lengthwise            -           4
Oil (pref., coconut oil)                     -           3 Tbsp.
Salt according to taste

Method:

1. Marinate the fish in turmeric powder, lemon juice and salt for about half an hour.
2. Heat oil in a pan and fry the marinated fish for a 3 or 4 minutes on each side and set aside.
3. Heat oil in a thick bottomed pan and splutter the mustard seeds, add the sliced onion, green chillies, curry leaves and saute until the onions becomes soft. Add the ginger garlic paste and pepper powder and saute for a 2 or 3 minutes. 
4. Add the tomatoes and saute for a minute or two.
5. Lower the flame and add the thin coconut milk and salt & combine well.
6. Carefully add the fried fish to the gravy. Cover & simmer until the fish is completely done.
7. Add the thick coconut milk and swirl the pan, simmer for 2 or 3 minutes.
8. Remove from flame and serve with palappam or vellayappam.

Mushroom Theeyal (Mushroom In Roasted Coconut Gravy)

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Recipe Source: lekshmisadukkala

Ingredients:
Shallots, sliced                       -        15 
Green Chilly, Slit                   -          4 
Mushroom, Sliced                  -        250 g.
Grated Coconut                      -       1 cup
Red Chilly Powder                 -       2 tsp.
Coriander Powder                  -         2 tsp.
Turmeric Powder                   -        ½ tsp.
Fenugreek Powder                 -          a pinch
Tamarind                                -         a gooseberry sized ball
Water                                      -          ½ cup
Oil                                            -       2 tsp
Curry Leaves                           -        few sprigs
Salt to taste

Method:

1. Soak  the tamarind in ½ cup of warm water and take the extract from it.
2. Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
3. Reduce the flame and add chilly powder and coriander powder and saute for  few minutes(do not burn the spices).The color of the roasted coconut determines the color of the whole dish.
4. Remove from fire and allow to cool. Once cooled grind it to a fine paste.
5. Heat 1 tsp oil in heavy bottomed vessel/pan(I used a traditional clay-pot).
6. Add the sliced onions, Green Chilly and saute, till they turn golden brown in color, now add the sliced mushroom and saute again for few more minutes.
7. Add turmeric powder, salt and water and the tamarind juice and allow to boil.
8. Add the coconut paste and let it boil for 10 minutes on low flame.
9. Remove from the fire and add curry leaves. Sprinkle fenugreek powder and mix well. Serve warm with rice.

Vegetable Kurma

Yum

Ingredients:
4 Cups    -   Mixed Vegetables of your choice

For the gravy:

1              -    Onion
1 tsp.        -    Ginger garlic paste
5              -   Green Chilly 
1/3 tsp.     -   Turmeric powder
1 1/2 tsp.  -   Coriander powder
1/2 tsp.     -   Garam masala
1/3 tsp.     -   Pepper powder
1              -   Cardamom
 2             -  Clove
1 stick       -  Cinnamon
 1              -  star anise
1/2 Cup     -  Thick coconut milk
coriander leaves for garnishing
Salt to taste

To grind:

1/2 tsp.      -Fennel seeds
1/2 cup      -   Coconut grated
14 to 15     -   Cashew nuts


Method:

1. Cut the vegetables into small cubes.
2. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour and grind this along with coconut into a fine paste and keep aside.
3. Heat oil in a pan and add whole spices and roast till there is a nice aroma. 
4. Add onion,green chilly,salt and saute till it changes color. Add ginger garlic paste and turmeric and saute for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. 
5. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for a minute or 2. Finally add garam masala and garnish with coriander leaves. Serve hot.

Mathanga Vanpayar Erissery / Pumpkin & Red beans curry

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Ingredients:

1/2 cup      -   Vanpayar cooked partially with salt

500           -    Pumpkin diced

1               -    Green chilli sliced

1/4 tsp.      -   Turmeric powder

Salt to taste

For Grinding:

1/2 cup-Grated coconut 

1/2 tsp.-Cumin seeds  

2-Green chili 

a pinch Turmeric powder 

For tempering :

2 Tbsp.-Grated coconut 

1/2 tsp.-Mustard seeds 

2-Dried red chiles 

Curry leaves

Method:

1. Cook Pumpkin pieces with chilli , turmeric and salt to taste with enough water to cover it until soft enough to mash with a spoon.
2. Grind all the ingredients under grinding to a coarse paste.
3. Transfer the paste to the cooked pumpkin. Add the precooked red beans to it and simmer for 4-5 minutes or until it is well heated through. Add more water if too thick.
4. Heat oil in a pan and add mustard seeds. When they pop up add dried red chillies , curry leaves and fry for few seconds . Add grated coconut in low flame and fry till golden brown and pour over the pumpkin erissery and serve .(I added few finely sliced shallots to the tempering)

Varutharacha Chicken Curry

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Ingredients :(Serves 4)


1/2 Kg  -     Chicken (Cut into small pieces)    
1/4 Cup -   Grated Coconut                         
2 Tbsp.  -    Coconut Oil
1 Tbsp.  -   Ginger Chopped
1 Tbsp.  -   Garlic Chopped 
2 Tbsp.  -   Sliced Coconut pieces
1 Cup     -   Onion thinly sliced
2 No.     -    Green Chilly Sliced
1 tsp.     -    Chilly Powder
1/2 tsp.  -     Coriander Powder
1/4 tsp.  -     Turmeric Powder
1/2tsp.   -      Pepper powder
3/4 tsp.  -     Garam Masala Powder
1 Cup    -      Thin Coconut milk
1 Cup    -     Thick Coconut milk
2 Sprigs   -    Curry Leaves
Salt as needed


For Tempering                                   
1 Tbsp.  -   Coconut Oil
1/2 tsp.  -    Mustard Seeds
3           -     Dry Red Chilly
2           -    Shallots Sliced
1 Sprig  -    Curry Leaves
1/4 tsp.  -    Red Chilly powder


Method:
To make the Curry

1. Dry roast  Grated Coconut in a pan on medium heat until brown,cooland grind it into a smooth paste. Keep it aside.
2. Heat 2 tbsp. of Coconut Oil in a pan on medium  heat and saute the Coconut pieces, chopped Ginger and Garlic for few seconds.(slightly brown).
3. Add Onion and Green Chilly and fry till the Onion becomes golden brown.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 3 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil . Switch off the heat and keep it covered for 5 minutes.

To make the tempering:

1. Heat Oil in another pan on medium heat and splutter Mustard Seeds.
2. Add Whole Red Chilly, Shallots and Curry Leaves and saute till browned. Finally add the red chilly powder and switch off the heat.
3. Pour the tempering over the chicken curry and serve.

Bottle gourd / Churakka curry

Yum

Ingredients:

Bottle gourd/churakka - 1cup cubed
Sour curd - 1cup
Green Chillies - 5
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp.
water - 1/4 cup
Salt to taste

For Seasoning:

Cumin seeds - 1 tsp.
Mustard Seeds - 1 tsp.
Dry red Chillies - 2
Curry leaves - one sprig
Oil -  1 tsp.

Method:

• Grind the green chillies and coconut to make a fine paste.
• In a saucepan heat oil and prepare the seasoning .
• Add the cubed bottle gourd, green chilly-coconut mixture and stir in turmeric ,salt and water.
• Close the pan and cook on medium flame till the bottle gourd becomes tender.
• Reduce heat and add the sour curd and stir.
• Remove from heat close the saucepan. Let the curry sit for about 15 minutes.
• Serve warm with rice.

Moong Dal Curry/ Parippu curry

Ingredients:
1 cup Yellow Moong Dal
A pinch of Turmeric Powder
Salt to taste

 For Grinding:
1/3 cup Grated Coconut
2 green chillies
1 clove Garlic
1/3 tsp. cumin seeds
A pinch of turmeric powder
Salt to taste

For tempering:
2 Dried red chillies
1/2 tsp. mustard seeds
4 shallots chopped
1 sprig of curry leaves
Oil for cooking

Method:

• Wash the moong dal well and pressure cook it along with the turmeric, water(1 1/2 cup)and salt for 2 to 3 whistles. Mash them well and keep aside.
• Grind all the ingredients for grinding to a fine paste with little water.
• Bring the cooked dal to boil and add the ground mixture to the dal and simmer it for 5 minutes( Add water if you want it in thin consistency).
• In the meantime Heat oil in a small pan and splutter the mustard seeds and add the curry leaves, shallots and red chillies and fry till the shallots turn light brown.
• Pour this over the curry and serve with rice.