Sep 2, 2012

Thick Kodava Kanne (Coorg style thick dal curry)

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

For seasoning:

Oil - 1 tablespoon

Mustard seeds - quarter teaspoon

Chopped onions - 1

Curry leaves - 1 spring

Other 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.

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