Konda kadalai - 1 cup
Ginger garlic paste - 1 tbs
Onion - 1 (medium size)(Chopped)
Tomato - 2 (medium size)(Chopped)
Coconut - 1 tbs (shreded)
Fennel seed - 1 tsp
Asafoetida - a pinch
Red chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Green Curry leaves - a handfull
Green Coriander leaves - a handfull
Salt to taste
Oil as you need
Wash and soak the konda kadalai over night and cook with a pinch of salt and turmeric.
After cook the konda kadalai drain the water and keep it aside.
Chop the onion and tomato nicely.
Grind the shreded coconut with fennel seed and a few curry leaves.
In a bowl mix red chilly powder, coriander powder, salt and
turmeric powder with one cup of water.
Clean and chopped the curry and the coriander leaves.
In a pan at medium heat put oil , add onion saute
till it comes pink in colour, add asafoetida and ginger garlic paste.
And then add tomatoes mix well and add the cooked konda kadalai and
then the powder mixture. Allow sometime to cook and mix with the masala.
Finally add the ground coconut paste, adjust the quantity
and consistancy and cook for another 5 minutes at medium heat.
Garnish with the chopped fresh curry and coriander leaves.
Serve with hot rice or chapatties or as side dish...