Kembu Kari

Ingredients 

• 10-12 colocassia Leaves
• 1 cup split pigeon peas, soaked for ½ hour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoons oil
• 1/4 teaspoon mustard seeds
• 1-2 dried red chillies
• 3-4 garlic cloves, crushed
• 8-10 curry leaves
• 1/4 cup scraped fresh coconut 
• 1 tablespoon lemon juice

Method

1. Wash and wipe the colocassia leaves dry and trim the thick veins. Shred them finely.
2. Boil five cups of water in a non stick pan and add the shredded leaves and drained dal.
3. Cover and cook for twenty minutes or until the dal is tender.
4. Stir in turmeric powder, red chilli powder, coriander powder and salt
5. Cook further for a couple of minutes and remove from heat.
6. Heat oil in another non stick pan and add mustard seeds.
7. As they splutter add red chillies and garlic and sauté until garlic turns golden brown.
8. Add curry leaves and the cooked dal and colocassia leaves and let it come to a boil.
9. Serve hot garnished with coconut and lemon juice.

Nutrition Info