Kaayi Huli

Ingredients

• - coconut sambar
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely.
3. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
4. Prepare vegetables: Cut 200g mixed vegetables — drumstick, brinjal and beans.
5. Cook vegetables in tamarind: Add tamarind water, vegetables, half tsp turmeric and salt. Boil 10-12 minutes.
6. Add coconut masala: Add the roasted coconut paste. Stir well. Cook 5 minutes.
7. Add mashed dal: Add mashed toor dal and stir. Simmer 8 minutes.
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. Add shallots to tempering: Add 8 sliced shallots. Fry until golden. Pour over kaayi huli.
10. Serve: Adjust salt. Kaayi huli has a distinctive roasted coconut depth. Serve with steamed rice.