Dec 26, 2016

Molake Kalu Saru

My final recipe for this week even for this year. I was not much active here this year because of my health and personal issues. Hope fully will be more active next year. So my final recipe is a side dish from Karnataka cuisine. This gravy is a good choice for plain rice and chapati. I made this gravy with black channa sprouts and moong sprouts you can add as many sprouts you like. Like you can make this with mixed sprouts or even with only one variety of sprouts. If you don't have sprouts can make this gravy with soaked pulces.

So lets check the recipe.....  
Black channa sprouts --- 1/2 cup
Whole moong sprouts  --- 1/2 cup
Egg plant  --- 3 small cut in to 4
Potato   --- 1 big cut in to cubes
Onion ---  1 medium finely chopped
Oil  ---  2 tab sp
Mustard seeds  --- 1/4 tea sp
Cumin seeds  --- 1/4 tea sp
Red chilli powder  --- 1 tea sp
Turmeric powder  --- 1/4 tea sp
Salt to taste
Fresh coriander leaves  ---  1 tab sp

Grated fresh coconut  ---  1/2 cup
Ginger  ---  1 inch piece
Garlic  --- 10 cloves
Coriander powder  --- 1/2 tab sp
Cinnamon  ---- 1 inch piece
Cloves ---  4
Onion  ---  1 big cut in slices
Tomato  ---  1 big cut in to cubes

1. Heat oil in a pan add onion slices till translucent remove from heat add grated coconut and other ingredients given for masala, add little water grind in to a fine paste.
2. Heat oil in a pressure cooker add mustard seeds let them popup then add cumin seeds fry for a while and add chopped onion fry till onion turn in to pink.
3. Now add sprouts, potato cubes, red chilli powder, turmeric powder, ground masala mix wll and cook till oil leaves from the sides.
4. Add eggplant pieces, salt to taste mix well and add two cups of water give a good stir, close the cooker with lid and cook till 4 whistles.
Serve hot with rice or roti...
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Priya Suresh said...

Such a healthy gravy, those sprouts makes this dish more rich in protein, loving it.Awesome spread there.

Pavani said...

What a delicious saru that is Padma. Love all the ingredients that went in.

vaishali sabnani said...

What a unique combo for the curry, the sprouts making it healthy and eggplants giving it body for the gravy.