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Main ingredients | Whole green gram (sabut moong), Scraped fresh coconut, Curry leaves, Cumin seeds, Curry leaves, Coconut oil, Turmeric powder, Coriander powder, Mustard seeds, Garlic, Madras onions, Dried red chillies, Garam masala powder |
Cuisine | Kerala |
Course | Main course vegetarian |
Prep time | 15-20 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 2 cups boiled whole green gram
- 1 cup scraped fresh coconut
- 8-10 curry leaves
- 1 teaspoon cumin seeds
- 3-4 green chillies, slit
- Salt to taste
- 1½ tablespoons coconut oil
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Idiappams to serve
- Tempering
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 tablespoon chopped garlic
- ½ cup chopped madras onions
- 10-12 curry leaves
- 4-5 dried red chillies, broken
- 1 teaspoon garam masala powder
Method
- Put coconut in a mixer jar, add curry leaves, cumin seeds, green chillies, ½ cup water, and salt and grind to a fine paste.
- Heat coconut oil in an earthen vessel, add boiled green gram, mix well and saute for 1-2 minutes.
- Add the ground paste, mix and cook for 1-2 minutes. Add 1½ cups water and mix well.
- Add turmeric powder and coriander powder and mix well. Cover and cook for 4-5 minutes. Switch the heat off.
- To make tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add garlic, mix and sauté for 1 minute. Add madras onions, mix and sauté till onions are translucent.
- Add curry leaves, mix and cook for a few seconds. Add the dried red chillies, mix and saute for 1-2 minutes. Add garam masala powder, mix and saute for 30 seconds. Immediately transfer this into the green gram mixture and mix well.
- Transfer into a serving bowl. Serve hot with idiappams.
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