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Kadappa Kozhambu
By : Method
- Slightly roast moong dal and cook along with peeled potatoes
- Should be soft after cooking.
- For masala grind small south Indian onions, ginger, garlic and soaked poppy seeds togther.
- Add salt and turmeric proportionately.
- Mix well in kadai and garnish with asafoetida, mustard, red chilli
- and curry leaves on top.
- Serve hot with dosas, idli, parathas and also rice.
Ingredients:
200 g - moong dal
4 to 5 - medium size potatoes
6 to 7 pieces - small south indian onions
1 inch - ginger
2 cloves - garlic
green chilli
poppy seeds
asafoetida
mustard
red chilli
curry leaves
200 g - moong dal
4 to 5 - medium size potatoes
6 to 7 pieces - small south indian onions
1 inch - ginger
2 cloves - garlic
green chilli
poppy seeds
asafoetida
mustard
red chilli
curry leaves
