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- Duration: 30 min
- Serves: 6 people
Spice Level: Medium
Nalagree is a semi-liquid gravy with a sweet and sour taste to it. Make sure to add special spices available in the coastal areas of Karnataka, like cinnamon, tamarind pulp, Marathi moggu and fresh coconut to bring out the authentic flavour of this dish.
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Nalagree is an ancient recipe that was created by the Hebber Iyengar community of Karnataka.
- Cowpeas (lobia) (soaked overnight or 6 hrs) (1 cup)
- Tamarind (imli) pulp (2 tbsp)
- Potatoes (aloo), cubed (2 cups)
- Salt (to taste)
- MTR Sambar Powder ( 1 tsp)
- MTR Curry Powder ( (1/2 tsp))
- MTR Special Garam Masala (1/4 tsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- Fresh coconut, grated (nariyal) (1/2 cup)
- Coconut (nariyal) oil (2 tsp)
- Mustard seeds (sarson) (1 tsp)
- Onion (1)
- Asafoetida (hing) (pinch)
- Drain soaked cowpeas and then cook them in a pressure cooker with ½-cup water for up to 2 whistles.
- Take a heavy-bottom pan, add oil and temper with the ingredients given under tempering.
- Now add cubed potatoes, salt, MTR Haldi/Turmeric Powder, tamarind pulp and 1 cup of water.
- Cook covered till the potatoes are soft.
- To make the spice paste, grind together MTR Sambar Powder, MTR Curry Powder, MTR Special Garam Masala along with grated coconut and ¼-cup water.
- Add the ground spice paste, boiled and drained cowpeas into the pan.
- Let the nalagree simmer for 5–7 mins.
- Keep stirring the mixture occasionally if required.
- Your delicious nalagree is ready to be served with steaming rice or piping hot dosa.