Roasted Channa Dal / Pori Kadalai / Dalia – 1 tblspn
Coriander Seeds / Malli – 2 tblspn
Cumin Seeds / Jeerakam -1 tsp
Dry Red Chilli – 2 to 3
Oil – 1 tsp
For Tempering / Seasonings
Oil – 1 tblspn
Mustard Seeds / Kaduku -1 tsp
Curry leaves – 1 spring
Heat 1 tsp of oil in a kadai. Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden. Add onions and sauté for 2 mins. Add in coconut and mix well. Allow it to cool down and grind into a smooth paste.
Heat 1 tblspn oil and add in tomatoes in it. Add some salt, sugar and cook untill it turns mushy about 10 mins.
Add the ground masala and mix well. Pour enough water to make a sauce.
Cover and simmer for 10-15 mins untill oil separates.
Garnish with coriander leaves.
Now make seasoning by heating 1 tblspn of oil and add in mustard seeds and allow it to pop. Now add curry leaves and mix well. Pour this over the gravy and mix well.
Serve hot with rice.
Chettinad Thakkali Kuzhambu
Amount Per Serving (1 servings)
* Percent Daily Values are based on a 2000 calorie diet.