My post for today is Peratal Curry. Yet another dish from my grandmum’s kitchen. This dish seems to have originated in her family and she says that her grandmum used it to cook it for them with meat and vegetables. Since we were visiting temple, she made the vegetarian version for us.
- 1/2 cup channa dhal
- 2-3 potatoes cubed
- 2-3 onions thinly sliced
tomatoes finely chopped (can use vegetable chopper to easily chopped the vegetables)
- 10-12 garlic cloves
- 1-2 carrots – 1/2” length size
- 1-2 eggplant cubed
- 10-12 beans – 1/2” length size
- 1-2 cups shredded coconut
- 2 tsp cumin seeds
- 2 tsp chilli powder
- 1 tsp
- 1 tbsp oil
- Salt to taste
- 3-4 cloves
- 2 cardamons
- 1 tsp fennel seeds
- 1/2 inch cinnamon stick
- Add 2 cups water to channa dhal and potatoes. Cook them for 3 whistles in the pressure cooker and keep them aside.
- Grind the coconut and cumin seeds to a thick paste. Keep them aside.
- Add oil to the heated cooking vessel. Add the whole masalas and let them cook for 2-3 min. Add the onions, whole garlic and little salt to the tempered oil and cook for 5-10 min on low flame. Now mix in the tomatoes and cook till the oil separates from them.
- Sprinkle the turmeric powder and chilli powder. Cook till the raw smell disappears. Add in the chopped vegetables and give it a complete mix. Add 1 cup water and cook for 15-20min till the vegetables become tender. Cook on medium flame. Add in the coconut-cumin paste now and cook for further 10min.
- Finally add the boiled channa dhal and potatoes to the vegetable gravy. Mix them thoroughly and turn off the flame.
- Serve hot with steamed rice.
This dish can also be made with meat. You can pressure cook the meat along with channa dhal and potato and finally add it to the vegetable gravy.