Ingredients
oil
mustard
cumin
red chili or green chili
curry leaves
5 shallot
small tomato
Preparation
Begin by soaking 25 grams of Kollu for four hours. After the soaking period, cook it in caster oil, adding 1/4 teaspoon of coriander seeds, 1/2 teaspoon of cumin, and 2 green chilies, along with small tomatoes and turmeric, for eight whistles. Once cooked, mash the mixture into a coarse paste. Then, add fresh garlic and curry leaves, grinding them into a rough consistency. Finally, mix in crushed shallots and blend for an additional 2 seconds.
In a skillet, heat oil and fry mustard seeds, cumin, curry leaves, and shallots, then incorporate this into the ground paste.
Note: Soaking the Kollu for four hours is not mandatory; you can add it directly to the cooker.
Begin by soaking 25 grams of Kollu for four hours. After the soaking period, cook it in caster oil, adding 1/4 teaspoon of coriander seeds, 1/2 teaspoon of cumin, and 2 green chilies, along with small tomatoes and turmeric, for eight whistles. Once cooked, mash the mixture into a coarse paste. Then, add fresh garlic and curry leaves, grinding them into a rough consistency. Finally, mix in crushed shallots and blend for an additional 2 seconds.
In a skillet, heat oil and fry mustard seeds, cumin, curry leaves, and shallots, then incorporate this into the ground paste.
Note: Soaking the Kollu for four hours is not mandatory; you can add it directly to the cooker.
In case you missed adding 1/4 teaspoon of coriander seeds, 1/2 teaspoon of cumin, and 2 green chilies while cooking the kollu, you can still incorporate them into the cooker after the kollu has been cooked and allow it to boil again. Alternatively, you can grind these ingredients into a coarse paste and add them during the tadka preparation