Ingredients:

• Boiled Verkadalai – 2 cups
• Finely Sliced Onion – 1 cup
• Finely Chopped Tomato – 1 cup
• Finely Chopped Garlic – 1 tsp
• Mustard Seeds – 1/2 tsp
• Curry leaves
• Salt – to taste
• Oil – 2 tbsp

Method:

1. Heat oil in a kadai. Add mustard seeds and allow it to splutter.
2. Add the curry leaves and then add and saute the onions.
3. When the onions change colour, add the chopped garlic.
4. Then add tomato and saute for 5 minutes.
5. Add the boiled verkadalai and chilli powder and saute for another 5-10 minutes.
6. Serve hot with chapattis and dosas.

Recipe courtesy of Radhika Vijay Karthik