Valor Lilva (chikkudu ginjalu) 2 cups (I had frozen ones)
Turmeric 1/8 tsp
Chilli Powder 1/2 tsp
Oil 4 tsp
Coconut milk 1/4 cup
Cloves 3-4 (Optional)
Cinnamon 1 inch (Optional)
Jeera / Cumin seeds 3/4 tsp
Fennel / Sounf 1/2 tsp
Coriander seeds/Dhania 1 tsp
Dry Red Chilli 1-2 (or as per taste) (Optional)
Onion chopped 1/2 cup
Tomatoes chopped 3/4 cup
V8 Vegetable Juice 1/2 cup (Optional)
Green chillies 1-2 (or as per taste)Ginger-Garlic paste 1 tsp
Coriander leaves few sprigs
Fresh / Dry/Frozen grated coconut 2 Tbsp
Method Of Preparation -
In a hot pan, dry roast jeera, fennel and coriander seeds separately. Let them cool. After they cool down a little grind them into a fine powder.
In a heated sauce pan, add a tsp of oil and saute the chopped onions until they are golden brown in color. (Optionally saute chopped tomatoes also)
Make a paste of Sauteed Onions, chopped tomatoes, grated coconut, green chillis, coriander leaves and also the above mentioned powder(jeera-fennel-dhania ).
In a heated sauce pan, add the remaining oil and fry cloves and cinnamon. Pour the above gravy mixture and let it boil. Add the required amount of water (I added about 2 cups). I also added vegetable juice at this point which is totally optional.
Add turmeric, chili powder and mix well. Add salt and the thawed valor lilva and cover with a lid so that they get cooked well.
Add the coconut milk and mix well.
After about 10 min check for the salt and spice levels and adjust according to taste. Let it simmer until the oil oozes out.
Serve with rice/roti and enjoy the dominant fennel flavor in there mixed with the coconut flavor!!
Sending to Divya who is hosting the 28th edition of My legume love affair, an event started by Susan of The Well Seasoned Cook.
Serves 4 Adults
Preparation Time 30 min