Dry roast coriander seeds, jeera, black pepper, red chillies and hing. Powder them in a blender without adding any water.
To this, add the grated coconut, and onion and grind it to a smooth paste. Use water if required. Keep aside.
Pressure cook the soaked hurali with some water.
Add the masala paste to the cooked hurali and boil well.
Add water to get the required consistency.
Add tamarind paste, jaggery, and salt, simmer further.
Adjust the taste.
Season with tempered mustard seeds and curry leaves
Serve hot with rice.
Recipe and Image courtesy: Ramya
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.