Ingredients
- 1 cup Padengi / sprouted green moong, boiled
- 2 cups uncooked colocasia,
- 2 hog plums, pounded roughly and boiled
- 1/2 coconut, grated
- 5 dried byadgi chillies
- 1 tamarind, small ball
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1/4 teaspoon turmeric
- Salt to taste
- 1 teaspoon coconut oil
- 1 teaspoon mustard seeds
- Few curry leaves
Instructions
- Boil moong dal, keep aside.
- Boil Hog plums and once cooked keep aside.
- Make tetla, by hand rolling colocasia leaves and knotting them. Boil and keep them aside.
- Blend the coconut, chillies, tamarind, cumin, coriander, salt and turmeric to a fine paste.
- Roast the coconut mixture till it boils. Adjust to consistency required by adding water.
- Now add moong, colocasia leaves and hog plums and let them simmer for a few minutes.
- Adjust taste with spices and salt.
- Temper the curry with hot coconut oil and spluttered mustard seeds and curry leaves.
- Serve hot with steamed rice
