Patwadi Rassa

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Heat 1 tablespoon oil in a saucepan over medium heat, add asafetida and mustard seeds, and lower the heat once the seeds start to pop.
2. Add turmeric and carefully pour in 1¼ cups water. Add salt and garlic paste and mix well.
3. Bring to a gentle simmer, add the besan all at once and stir quickly with a wooden spatula to make a batter. Cover and cook for 5 minutes on the lowest heat.
4. Oil a rolling surface with 2 to 3 drops of oil, spread the batter with a silicone spatula into a 10-inch circle about 1/4 inch thick. Scatter the coconut and cilantro over it and press gently.
5. Cut into 1-inch squares or diamonds.
6. For the curry, heat 2 tablespoons oil in a medium saucepan over medium heat, add the onion and sauté until golden brown. Add the coconut and roast 2 to 3 minutes until lightly browned.
7. Add the ginger, garlic and cilantro, mix, turn off the heat and let cool. Grind to a fine paste.
8. In the same pan with oil, add the paste and mix well. Add turmeric, cumin, coriander, chili powder, garam masala and salt, mix, and cook for 5 minutes.
9. Add the 2½ cups water, stir and cook until the curry reaches a rolling boil.
10. Serve the patwadi with the curry and hot roti, bhakri or steamed rice, or add the patwadi to the curry and bring to a gentle boil before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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