Posted by daddymummy2001 on May - 8 - 2016 under Curry with Rice, Kerala Recipe
  • 1 cup Horse gram

  • ½ cup scrapped coconut

  • ½ tsp Chilly powder

  • 1 pinch cumin seed (jeera)

  • 1 or 2 garlic pods

  • 2 spoons of Tamarind pulp extract

  • 2 spoons coconut oil

  • Curry leaves

  • Salt to taste

  • Cuisine: Cooking time: 60 mins Serving: 6 people

    Cooking Method

    1. Wash the horse gram thoroughly and cook it preferably in a black earthen pot. Do not use a pressure cooker. Cook the horse gram till it becomes soft.
    2. Grind the scrapped coconut, chilly powder, cumin seeds and garlic with water in a blender, to make a smooth paste. Add 2 to 3 spoons of cooked horse gram and grind well. Then add a bunch of curry leaves and grind again.
    3. Add this paste to the remaining cooked horse gram and add 2 spoons of tamarind pulp extract to dilute it. Heat it and switch off the gas before it boils.
    4. Add 2 spoons of coconut oil and top it with curry leaves. Serve hot with rice, a good alternative to the everyday sambhar.

    Postscript: The cooked horse gram was also one of our favourite evening snacks. Our mother used to dash the cooked horse gram with a lavish helping of scrapped coconut and jaggery.

    Tip: Refrigeration was alien in our childhood days. So our mother used to keep the cooked horse gram in a black earthen pot with some tamarind to keep it fresh the next day too. Recipes for lunch.

    KOCHAR CURRY (Horse gram curry)

    Meal: Food type:

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