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Main Course

Kalathupodi - Brahmin Special

Horse gram, tuvar dal, channa dal, urad dal and and other ingredients are ground together.

20 min total|Prep 20 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

1/4 kg Horse gram Muthira/Kollu
1 cup Tuvar dal
2 tbsp Channa dal
2 tbsp Urad dal
4 nos Red chillies
1 tsp Pepper
1 tsp Cumin seeds (Jeerakam)
1 tsp White gingelly Velutha ellu
1 bunch Curry leaves
3 tsp Salt
1 pinch Asafoetida (Kayam)

Preparation

Step 1
For preparing kalathupodi - brahmin special, wash horse gram and allow it to dry.
Step 2
Roast horse gram and grind it.
Step 3
Roast the ingredients from 2 to 8 (tuvar dal to white gingelly) and grind.
Step 4
Grind curry leaves and mix ground items: horse gram mixture and tuvar dal mixture together.
Step 5
Add salt and asafoetida. Kalathupodi - brahmin special recipe, is ready. This can be mixed with rice by adding gingelly oil or ghee and served.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kalathupodi - Brahmin Special

Horse gram, tuvar dal, channa dal, urad dal and and other ingredients are ground together.

20 min total|Prep 20 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

1/4 kg Horse gram Muthira/Kollu
1 cup Tuvar dal
2 tbsp Channa dal
2 tbsp Urad dal
4 nos Red chillies
1 tsp Pepper
1 tsp Cumin seeds (Jeerakam)
1 tsp White gingelly Velutha ellu
1 bunch Curry leaves
3 tsp Salt
1 pinch Asafoetida (Kayam)

Preparation

Step 1
For preparing kalathupodi - brahmin special, wash horse gram and allow it to dry.
Step 2
Roast horse gram and grind it.
Step 3
Roast the ingredients from 2 to 8 (tuvar dal to white gingelly) and grind.
Step 4
Grind curry leaves and mix ground items: horse gram mixture and tuvar dal mixture together.
Step 5
Add salt and asafoetida. Kalathupodi - brahmin special recipe, is ready. This can be mixed with rice by adding gingelly oil or ghee and served.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.