Ingredients:
Kondakadalai - 1 cup
Onion - ½ finely chopped
Tomato - ½ finely chopped
Turmeric powder - ¼ teaspoon
Onion - ½ finely chopped
Tomato - ½ finely chopped
Turmeric powder - ¼ teaspoon
To grind:
To temper:
Mustard
Urad dhal
Cummin seed
Red chilli - 2
Curry leaf
Urad dhal
Cummin seed
Red chilli - 2
Curry leaf
Procedure:
* Soak kondakadalai for 8-10 hours
* Cook the soaked kondakadalai in a pressure cooker with little salt
* Then put all the items mentioned in "to grind" in a mixie, add little water and grind it into a smooth paste
* In a pan heat oil and add the ingredients given in "to temper"
* Add the chopped onion and saute until it becomes soft
* Then add turmeric powder and tomato
* Saute till the become mushy, then add the coconut paste
* Add ¼ cup of water and salt
* When it begins to boil add the cooked kondaladalai and leave it in low flame for 5 min with the lid closed
* Kondakadalai kolambu can be served for rice, chappathi
* Cook the soaked kondakadalai in a pressure cooker with little salt
* Then put all the items mentioned in "to grind" in a mixie, add little water and grind it into a smooth paste
* In a pan heat oil and add the ingredients given in "to temper"
* Add the chopped onion and saute until it becomes soft
* Then add turmeric powder and tomato
* Saute till the become mushy, then add the coconut paste
* Add ¼ cup of water and salt
* When it begins to boil add the cooked kondaladalai and leave it in low flame for 5 min with the lid closed
* Kondakadalai kolambu can be served for rice, chappathi