DESCRIPTION:
Curry south Indian famous curry served during festivals
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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
