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Tuesday, March 10, 2009

Kaman Kura


  • 1 Guard                                     
  • half a cup of Toor dhal                                
  • 1 hand full Coconut
  • 4 Cashew                                   
  • 2 Green chilies                          
  • Pepper corn
  • 1 tsp Jeera
  • a pinch Haldi
  • Lime
  • Salt



Pressure cook the dhal and the guard for 2 whistles.

Grind coconut, cashew and the chilies, pound the pepper.

Add the ground masala into the curry and boil for sometime with salt

Add vagar with hing mustard, jeera, curry leaves.

Add lime after you turn off the gas.

Eat with dried fried chilies.

1 comment:

  1. Awesome...keep those recipes coming!

    Have you started sharing the link with others?


About Me

I just love to cook and everything that goes along with food. I cook at home most of the time but I do enjoy eating out once in a while too. I have 2 blogs, one with all my recipes and the other one is all the places that we eat at. My husband and I love to eat and go out. The other day I was looking for a new phone so we were doing our rounds to all the service providers around our house, before we can decide which one to go with. When we went to the Sprint store close to our house we realized that we even though we have been in this area for the past 4 years we have never been to that strip mall. We found a pizza place that looked really good from the outside. That's when we made a New Year's resolution of eating out once a week and try a new restaurant each time. And here I will write my thoughts of the place and what I think of it.