Kaayi Huli

Method

1. 1

   Make roasted coconut masala: Dry roast half cup fresh grated coconut in a pan 6-8 minutes until deep golden brown. Add 1 tbsp coriander seeds, 4 dried red chillies, half tsp cumin and half tsp peppercorns. Roast 2 more minutes. Grind to a smooth paste.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Prepare vegetables: Cut 200g mixed vegetables — drumstick, brinjal and beans.

5. 5

   Cook vegetables in tamarind: Add tamarind water, vegetables, half tsp turmeric and salt. Boil 10-12 minutes.

6. 6

   Add coconut masala: Add the roasted coconut paste. Stir well. Cook 5 minutes.

7. 7

   Add mashed dal: Add mashed toor dal and stir. Simmer 8 minutes.

8. 8

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add shallots to tempering: Add 8 sliced shallots. Fry until golden. Pour over kaayi huli.

10. 10

    Serve: Adjust salt. Kaayi huli has a distinctive roasted coconut depth. Serve with steamed rice.