Mum makes this with Avarakkai (broad beans) when it is in season in Bangalore. I have used frozen soy beans instead. The gravy is actually the same as Kerala kadala(black chickpea) curry of the "puttu and kadala" combination.
The heat in this curry comes from the pepper corns rather than the red chillies, so don't skimp on that. The tomatoes add the sourness to the curry. If you don't have them handy, they can be substituted with a little bit of tamarind pulp/paste.
2 cups frozen soy beans
3 small potato, cut into cubes
2 tomato, quartered and chopped into large chunks
1/2 tsp turmeric powder
Salt to taste
To grind
2-3 whole dried red chilli
2 tbsp whole coriander seeds
1/2 tsp cumin seeds
6-7 whole pepper corns
3-4 garlic pods, roughly chopped
1 inch ginger, sliced
5-6 curry leaves
1/2 large onion, roughly chopped
1/3 cup freshly grated coconut
11/2 tsp oil
Tempering
1 tsp black mustard seeds
2-3 whole red chili, cut into pieces
5-6 curry leaves
3 tbsp onion, chopped finely
11/2 tsp oil
To prepare the ground masala
The heat in this curry comes from the pepper corns rather than the red chillies, so don't skimp on that. The tomatoes add the sourness to the curry. If you don't have them handy, they can be substituted with a little bit of tamarind pulp/paste.
2 cups frozen soy beans
3 small potato, cut into cubes
2 tomato, quartered and chopped into large chunks
1/2 tsp turmeric powder
Salt to taste
To grind
2-3 whole dried red chilli
2 tbsp whole coriander seeds
1/2 tsp cumin seeds
6-7 whole pepper corns
3-4 garlic pods, roughly chopped
1 inch ginger, sliced
5-6 curry leaves
1/2 large onion, roughly chopped
1/3 cup freshly grated coconut
11/2 tsp oil
Tempering
1 tsp black mustard seeds
2-3 whole red chili, cut into pieces
5-6 curry leaves
3 tbsp onion, chopped finely
11/2 tsp oil
To prepare the ground masala
- Heat oil in a pan. Add the red chilli when the oil is hot and sauté for a 10 seconds.
- Next, add the chopped garlic and ginger and sauté till the garlic is cook and just starts to turn colour.
- Add the coriander seeds, cumin and curry leaves and sauté till the coriander is well roasted (starts to turn light brown).
- Add the pepper corns and toss for a few seconds and then follow it with the chopped onions. Sauté for a couple of minutes, just to remove the raw taste of onions.
- Add the grated coconut and continue to stir. You want to allow the coconut to cook in the oil, but not brown. Turn off the heat when the coconut just starts to brown.
- Allow it to cool slightly. Grind the mixture with a little water to form a fine paste.
- Add the soy beans and potato into a pot. Add salt, turmeric and 11/2 cups of water and bring to a boil. Cover and simmer over a low heat till the potatoes are half cooked.
- Add the ground paste and continue to simmer till the potatoes are done.
- Finally add the chopped tomatoes and bring back to a boil. The gravy should be slightly thick and of pourable consistency. Add extra water if needed.
- Allow it to boil for a 2-3 minutes and then turn off the heat.
- Heat the oil for the tempering in another pan. When the oil is hot, add the mustard seeds and allow them to splutter. Next, add the broken red chilli and curry leaves and stir for a few seconds. Finally add the chopped onion and sauté till the onions and nicely browned.
- Add the tempering to the curry. Serve with rice, puttu or even rotis.
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