Thick Kodava Kanne
A tasty dal curry, goes well with rice .. Basic recipe from Coorg Cuisine by Ranee Vijaya Kuttaiah !!
Serves: 2 - 3
For the coconut paste:
Grated coconut - 4 tablespoons
Tamarind pulp - 1 teaspoon or 3 teaspoons tamarind juice
Dry red chillies - 4
Turmeric - half teaspoon
Salt to taste (or 1/2 teaspoon)
Jaggery - 1 - 3 teaspoon (or to taste)
Boiled thick dal
Oil - 1 tablespoon
Mustard seeds - quarter teaspoon
Chopped onions - 1
Curry leaves - 1 springOther ingredients
Leftover 1 cup boiled turdal with stock (dal stock)
1/3 cup / 80 g (Indian standard measuring cup of 80 ml / 6 oz capacity) tur dal / arhar dal
1 cup / 200 ml water
1/2 teaspoon turmeric powder
½ teaspoon oil
Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup / 200 ml water and cook for 15 minutes or till done ( reduce the heat to medium after 3 rd whistle (3 quick whistles) and cook for 10 minutes until done / soft. Allow the cooker to cool naturally. Reserve dal stock (cooked dal water).
Grind the boiled thick dal with coconut, tamarind, red chillies, turmeric, jaggery and salt into a chutney-like paste. Mix the paste with the dal water into a smooth consistency. In a vessel, add oil and when hot put in mustard seeds, curry leaves and chopped onions. Fry lightly. Add the boiled dal - dal water - coconut paste and bring it to a boil. To be served hot with boiled rice.