Muthira Curry (Horse Gram Curry/Kulthi Curry)

Ingredients

• 1 cup Horsegram
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 1 teaspoon Fenugreek seeds
• 2 teaspoons Mustard seeds
• 3 tablespoons Coconut, grated
• 1 medium Onions (Divided use)
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 1 large Green Mango (Raw Mango) (Peeled and chopped)
• 2 tablespoons Coconut oil
• 2 sprigs Curry leaves

Instructions

1. 1Roast the horsegram in a pan until aromatic. Soak it overnight in water, ensuring the water level is above the horsegram.
2. 2In a pressure cooker, cook the soaked horsegram with turmeric and salt. Allow for 6 whistles to ensure it is thoroughly cooked.
3. 3In a small pan, heat coconut oil and add 1/2 teaspoon of fenugreek seeds and 1 teaspoon of mustard seeds. Add 3/4 of the sliced onion and sauté until golden brown. Stir in the grated coconut and fry until brown. Add coriander powder and red chilli powder, roasting for a minute. Allow the mixture to cool, then grind into a smooth paste using a mixer grinder.
4. 4Boil the raw mango in a pressure cooker with a small amount of water until tender. Remove the skin, chop into pieces, and combine with the cooked horsegram.
5. 5In a small pan, heat coconut oil and add the remaining mustard seeds and fenugreek seeds. Add the remaining 1/4 sliced onion and fry until golden. Add this tempering to the horsegram curry along with curry leaves. Stir well to combine.
6. 6Serve the horsegram curry hot with rice or rotis.