09 December 2012,22:12 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Tempering: Drop the oil in a skillet. When the oil is hot, add the curry leaves, mustard seeds and dhal. Fry over medium heat, till mustard seeds splutter and the dhal is golden.
  • Add the onions, tomatoes and green chili. Cook for a minute.
  • Add semolina and stir for a minute and add in turmeric powder, salt and ginger.
  • Add green peas and sauté briefly, stir in 2 cups of warm water.
  • Cover and cook over low heat, stirring frequently. Add carrots, coriander leaves and ghee. Stir well.
  • Mix in coconut and cashew nuts. Serve hot with Sāmbhar and chutney.



  • 15 ml IDHAYAM sesame oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal
  • Few curry leaves


  • 30 grams finely chopped onions
  • 45 grams shelled green peas
  • 30 grams shredded carrots
  • 25 grams chopped tomatoes
  • 1-2 green chili, finely chopped
  • 175 grams semolina
  • ½ teaspoon turmeric powder
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon ghee
  • 2 tablespoon grated fresh or flaked desiccated coconut
  • Salt, to taste
  • 25 grams minced fresh coriander leaves
  • 2 tablespoons roasted cashew nut halves

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