Ingredients

• For the coconut paste:
• 4 tbsp - grated coconut
• 1 tsp or 3 tsp - tamarind pulp tamarind juice
• 4- dry red chillies
• 1/2 tsp - turmeric
• 1/2 tsp-salt
• 1 - 3 tsp - jaggery (or to taste)
• Boiled thick dal
• For seasoning:
• 1 tbsp - oil
• 1/4 tsp - mustard seeds
• 1 - chopped onions
• 1 spring - curry leaves
• Other ingredients
• 1 cup - leftover boiled turdal with stock (dal stock)
• 1/3 cup / 80 g (Indian standard measuring cup of 80 ml / 6 oz capacity)- tur dal / arhar dal
• 1 cup / 200 ml - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil

How to Make Thick Kodava Kanne (Coorg style thick dal curry)

• Grind the boiled thick dal with coconut, tamarind, red chillies, turmeric, jaggery and salt into a chutney-like paste.
• Mix the paste with the dal water into a smooth consistency.
• In a vessel, add oil and when hot put in mustard seeds, curry leaves and chopped onions and fry lightly.
• Add the boiled dal - dal water - coconut paste and bring it to a boil.
• Served hot with boiled rice.
• Recipe Courtesy: Niya's World