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Saturday, September 11, 2010

Hesaru Kaalu Khara Bendi / Green Gram With Spicy Coconut Gravy

2 cups soaked Green Grams seeds / Hesaru Kaalu
3/4 cup grated Coconut
5 - 6 Red Chillies
1/2 tsp Coriander seeds
1/4 tsp Cumin seeds
Small grape sized Tamarind
Small grape sized Jaggary
5 - 6 Garlic pods (1-2 for Masala , 3-4 for Seasoning)
1 medium sized Onion
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
2 tsp Oil

Soak greengram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside.Chop the onion into medium sized thin pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion in a pressure cooker container. Add salt, jaggary, sufficient amount of water and cook. (2 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add 1-2 garlic pods and grind them together for about 2 mins.

Add the ground masala and cooked green gram seeds in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.


Nisha said...

Loved this recipe.Bookmarking

Vani said...

HI veni, Today I prepared Set Dosa & Kadle Bele Chutney, I just loved it...