Mudre Kannie ( Horse Gram Curry )


  1. 1 Kg horse gram
  2. 1 table spoon saffron
  3. A pinch of salt
  4. 1 coconut (roasted)
  5. 1 onion (roasted)
  6. 1 tea spoon fried cummin seeds
  7. 1 piece of Cinnamon
  8. 4 cloves
  9. 3 table spoons fried poppy seeds
  10. 4 fried curry leaves
  11. 1 teaspoon chilli powder
  12. 4 tea spoons tamarind juice
  13. 150 grams jaggery black
  14. Oil
  15. 1 tea spoon asafoetida
  16. 1 tea spoon mustard seeds
  17. Garlic

Clean and soak the horse gram. After soaking for 24 hours in water put it for boiling in cooker. When its cooked the horse gram skin will open. Strain the water so obtained and keep it aside. Add Saffron and salt to the water and boil it. Grind the coconut, onion, cumin seeds, cinnamon, clove, poppy seeds, Curry leaves and chili. Add the thick juice from Tamarind. Grind all this to a fine paste.

Add the jaggery to the boiling broth. Also add the ground Masala to the boiling broth. Allow the boiling broth to thicken. Now garnish with sufficient oil, asafoetida, mustard seeds, smashed garlic and curry leaves. Bring to one final boil and it is ready to be served.

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