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| Main ingredients | Whole black gram (sabut urad/karuppu ulundu), Coconut oil, Asafoetida, Mustard seeds, Ginger, Dried red chillies, Curry leaves, Green chillies, Scraped fresh coconut |
| Cuisine | Kerala |
| Course | Main course vegetarian |
| Prep time | 8-9 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup whole black gram (sabut urad/ karuppu ulundu), soaked for 6-8 hours and drained
- Salt to taste
- 2-3 tablespoons coconut oil
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 1 tablespoon chopped ginger
- 4-5 dried red chillies
- 10-15 curry leaves
- 1 teaspoon chopped green chillies
- ¾ cup scraped fresh coconut
Method
- Put the whole black gram in a cooker, add salt and 3 cups water and mix well. Cover the cooker and cook under pressure till 3-4 whistles are given out.
- Open the cooker once the pressure has reduced completely and strain the mixture.
- Heat coconut oil in a pan, add asafoetida and mustard seeds and let the seeds splutter. Add ginger, dried red chillies and curry leaves, mix well and saute for 1 minute.
- Add green chillies and mix well. Add cooked black grams and salt and mix well. Cook for 1-2 minutes.
- Add coconut and mix. Transfer into a serving bowl and serve hot.
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