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Wednesday, 11 January 2017

Kaali Tori Koddel


INGREDIENTS:
1/2 cup black pigeon peas/ kaali tori
1/2 cup raw jackfruit pieces/ kadgi /halasina kayi
1/4 cup chinese potato/ kooka  cut nto cubes
1 drumstick cut into 2 inch pieces
2 bimbuls/ tree sorrels cut into pieces
Salt to taste

FOR THE MASALA:
1 cup fresh coconut
4-5 red chillies roasted in 1/2 tsp oil
little tamarind (use only if you are not using tree sorrel/ bimbul)
Grind the above into a fine masala and keep aside

FOR THE TEMPERING:
4 tsp oil
10-12 garlic cloves crushed

PROCEDURE:

  • Soak peas in waterr for 5-6 hrs ,cook in cooker with 1 cup water for 2-3 whistles
  • Once the steam is released open the cooker and add the chopped raw jackfruit pieces,chinese potato pieces,tree sorrel and cook again for 2 whistles
  • Cook the drumstick pieces ,outside with little water and salt
  • Transfer the boiled peas ,jackfruit,chinese potato,drumstick in a vesse,add salt to taste ,masala paste 
  • Add water and adjust the consistency of the gravy according to your taste
  • In a pan put oil,add the crushed garlic,fry till dark brown and add this tempering to the prepared curry
  • Serve hot with rice !!!

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