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Curry south Indian famous curry served during festivals


  • Mocchai[dry avaraikalu]: 100 Gms
  • Karamani [dry halsandhekalu]: 100 gms
  • Channa: 100 gms
  • Toor dal: 150 gms
  • Yam: 150 GMS
  • Beans: 100 GMS
  • Carrot: 100 gms
  • Pumpkin: 100 gms
  • Tomato: 150 gms
  • Raw banana: 1 no
  • Rice: 1 kg
  • Red chilli: 15 gms
  • Copra: 100 GMS
  • Dhania seeds: 15 GMS
  • Cumin seeds: 5 gms
  • Peppercorns: 3 gms
  • Curry leaves: 1 split
  • Bengal gram dhal: 20 gms
  • Peanut [fresh]: 50 gms
  • Salt to taste


  • Soak mochai,karamani and channa overnight [boil and keep aside along with peanuts]
  • Boil toor dal with turmeric. Cut all the vegetable into cube. Chop onions, tomatoes and green chillies
  • Dry roast/broil all the dry masala like red chilli, Dhania, cumin, peppercorns, curry leaves, copra etc
  • Keep a vessel on the fire add oil, temper with mustard and red chillies to it add chopped onion. Sauté well.
  • Add chopped tomatoes, boiled mochai, and karamani, channa, peanut and vegetable. Sauté well for 5 to 10 minutes on a medium flame
  • Add mashed toor dal and little water allow boiling. Powder the dry masala and add to the boiling gravy
  • Boil and slightly mash the rice. Mix with gravy well.
  • Before serving add ghee and serve with fried cashew on top and garnish with coriander leaves

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