Kilangu pattani masala is a traditional dish commonly done in most homes. Adding the ground paste of coconut kasa kasa and the dry roast of the dish gave a nice twist to the usual taste and this dish is certainly yummy. My husband went wow with raised eyebrows just after tasting the first spoon of this! Will be great with any kind of rice and chapati too!
Ingredients
1 large potato
1/2 cup peas (soaked overnight)
1 medium sized onion (thinly sliced)
1 large tomato
1 ts ginger garlic paste
1/2 ts turmeric powder
1 ts chilli powder
1 ts coriander powder
1 ts mustard seed
1/4 ts hing
Few curry leaves
Handful of coriander leaves
To grind
1 ts kasa kasa
3 ts grated coconut
1/2 ts fennel seed
2 cloves
Grind them to a smooth paste with very little water.
Preparation
- Pressure cook the peas with enough salt and water for 3 whistles. Add the peeled and cubed potato and pressure cook for one more whistle. Keep them aside.
- In a kadai heat oil. Once they turn hot, add mustard seed and allow them to crackle.
- Add thinly sliced onion and cook them until they turn translucent.
- Add ginger, garlic, hing and curry leaves. Toss them for a few seconds.
- Quickly add the finely chopped tomato, turmeric powder, chilli powder, coriander powder and salt. Cook them until the tomato turns mushy.
- Now add the ground paste and mix thoroughly with the tomato paste.
- Add the boiled peas and potato. Mix and combine everything well so that the masala is well incorporated with the vegetables.
- Do not add water at any stage. If needed sprinkle little water as and when needed when the masala tends to stick to the kadai.
- Keep the kadai closed in simmer for 10-15 minutes until the masala is completely dry and well roasted. If needed add little extra oil at the final stage for it to get roasted well.
- Finally garnish with a little coriander.
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