Recipe card for Kadalekalu Kootu:

Preparation Time : 20 mins 

Cooking Time: 35 mins - 40 mins

Serves: 4 people

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Ingredients:

For pressure cooking:​

• 1.5 cup ground nuts 

• 1/4 cup toor dal

• 1/2 tsp turmeric 

• water for boiling

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​For grinding:

• 1/4 tsp mustard seeds

• 10 black pepper

• 1/4 tsp fenugreek/methi seeds

• 1/2 tsp cumin seeds

• 2 tsp coriander seeds

• 15 small red chilly

• 10 dry big red chillies

• 15 curry leaves

• 1 small tomato roughly chopped

• 1 small onion roughly chopped

• 1 tsp oil (for frying the above)

• 1/2 cup fresh coconut shavings

• 4 tsp poppy seeds

• 3 tsp jaggery 

• 1 lemon size tamarind 

• salt (as per taste)

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For tempering/tadka:

• 1 tsp oil

• 1/2 tsp mustard seeds

• 10 curry leaves

• 3 red chilly

• 1 pinch hing 

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Other ingredients:

• 1/4 cup fresh coconut

• 1 cup mini/sambar onions

• 1 handful coriander chopped

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Instruction:

1. ​In a pressure cooker, add groundnuts, toor dal , turmeric and water.

2. Cook for 5 whistles.

3. Meanwhile heat some oil in a pan and fry the following: mustard seeds, black pepper, cumin seeds, coriander seeds, methi seeds, red chillies and curry leaves.

4. Cool it down and transfer it to a mixing jar.

5. Heat some oil in a pan and saute roughly chopped  onions, tomatoes till soft and mushy.

6. Cool it down and transfer it to a mixing jar.

7. Also add poppy seeds, fresh coconut shavings, jaggery, tamarind and grind it to a fine paste.  

8. Prepare the tempering: heat some oil, add in mustard seeds, curry leaves, red chilly and hing. 

9. Release the pressure from the cooker and add the following: fresh coconut shavings, mini onions, coriander,grounded paste and mix well.

10. Check the consistency and add some water.

11. Now pressure cook this again for one whistle .

12. Release the pressure and serve it hot with ragi mudde or some steamed white rice.

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