Moong dal                                      ½ cup

Potato(boiled&mashed)              2 no

Carrot                                               1 no

Tomato                                            1 no

Small onion                                    5 no

Ginger, garlic paste                        1 tsp

Coriander leaves                           for garnish

For grind

Shredded coconut                        ½ cup

Roasted gram dal                          2 tbsp

Fennal seeds                                   1 tsp

Cinnamon,clove,cardamom         1 each

Green chili                                        4 or 5 no

For seasoning

Fennal seeds                                     1 tsp

Curry leaves                                      1 strand

Pudina leaves chopped                   1 tbsp

Bay leaf                                               1 no



  1. Pressure cook the potato and moong dal for 1 whistle or until mushy.
  2. Grind all the items given. Keep it aside.
  3. Heat a kadai with oil add fennel seeds. Once the seeds popped add chopped onions, mint leaves, bay leaf, curry leaves.
  4. Fry till the onion turns slightly brown. Add the tomatoes and ginger garlic paste. Saute well.
  5. When the tomatoes are mushy add carrot, coconut paste and a cup of water. Let it boil.
  6. Once the raw smell goes add mashed potato, moong dal and salt. Add enough water for kuruma consistency. Let it boil for I min. Switch off the flame. Garnish with coriander leaves.

                 Serve it with Idli.

Leave a Reply