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Wednesday, July 28, 2010


Moong gram whole - 1 cup
Salt - to taste
Tumeric powder - 1/4 tsp
Coconut -1/4 cup grated
Jeera/Cumin seeds - 1/4 tsp
Green chilli -2-3
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaf - a sprig

Pressure cook moong gram for 3-4 whistles.
Grind coconut, jeera and green chilli into a smooth paste and keep aside.
Heat oil in kadhai and temper mustard seeds.
Add cooked moong gram, salt and tumeric. Cook for 5 mins.
Add coconut paste and boil for 2-3 more mins.
Turn off fire and garnish with curry leaves.
Serve hot with puttu.

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