1/2tspSambar powder or Kuzhambu Thool or Plain Coriander powder Optional ****Read notes
1.5tspSalt
2tspFresh coriander leaves for garnish
3eachCurry leaves
Instructions
Blend
Blend fresh coconut along with dry red chilies, roasted gram and water to make a thin batter like consistency.
Temper & Saute
Heat oil in a pan.
Splutter mustard seeds, split black gram, fenugreek seeds, cumin seed along with dry red chili, asafoetida powder and curry leaves.
Saute onion, tomato and garlic until lightly soft.
Add turmeric powder, coriander powder and salt. Fry for few minutes until the raw smell leaves. ( Coriander powder is an optional ingredient | You may substitute coriander powder with choice of sambar powder or kuzhambu thool, basically its added for thickening the base)
Now add the coconut roasted gram blend to this and bring it to a rolling boil
Garnish with coriander and curry leaves.
Turn off the heat and serve hot with idli or dosa!
Notes
**** Sambar Powder / Kuzhambu Thool / Coriander powder - This is an optional ingredient for this recipe. Adding could bring a slight difference in taste and also extra thickness for the base. Try it for variation.Adding too much pottukadalai can make the sambar very gooey and slimly... just stick to the above measure. You can opt-out coconut, if desired!More coconut will make this whole recipe into a kuzhambu or kurma. This version will suit well for chapati.