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Pesarattu Curry in thick brown gravy
- Mrs. sharmila Sanka

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Pesarattu curry is a variety curry and will be good for parties and people who enjoy variety food. Let me share my recipe with my friends...... Soak 1 cup greengram or peasarlu (not yellowgram or pesarapappu)for 24 hrs. soak 1 cup rice grains for one hour. When soaked well gring them together along with 3 green chillies, ginger, 1/4 tsp jeera adding water .make into a smooth thick paste.add enough salt.make thick brown pesarattu. Cut it into small pieces or squares of equal size. Gravy: cut 2 medium size onions into medium pieces. After the nonstick pan is heated add 2tsp oil ,add turmeric, 2tsp urad dal(minappappu) fry till onions are brown in colour.After cooling down gring ,2tsp channa dal (senagapappu) gingergarlic paste, bit of masala(cloves etc)and then add onion pieces. Turn off the stove after the onions are real brown. Let them cool down and then grind the above with very little water, little tamarind and salt. Make into a smooth paste. Now in a hot pan add 3 tsp oil and then add the onion paste and fry very well. The raw taste and smell of onion should no more remain.Clour changes in to brown and now add 1 tsp chilly powder, bit of dhania or coriander powder, jeera powder to the paste and fry for a minute. (In the beginning, while frying the onion paste, the colour doesn't seem to change. You need to wait till the water evaporates. If you add more oil to it , colour starts changing.Lastly You need to add chilly powder.) To the fried paste add pesarattu pieces and mix well. Let the pieces be cooked for 2 minutes and then garnish with coriander leaves. Special Note: This onion gravy makes wonders with other combinations like brinjal, kakarakaaya or bittergourd, dondakaaya stuffing. Also good with aratikaaya, aaloo, beans, walmart eggplant.

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