Sunday, 15 September 2013




Copra / Dry coconut grated 1 cup
Onions roughly chopped 4 – 5 nos.
garlic 8 – 10 cloves
Coriander leaves ¾ cup
Oil 2 tbsp
Chilli pdr 1 tbsp
Haldi 1 tsp
Garam masala 1 tsp
Salt T.T.
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Besan / chickpea flour
As required
Buttermilk  + water
1 cup
Chilli pdr
¼ tsp




1.       Dry roast the copra till light brown in colour. Keep separately.

2.        Heat 1 tbsp oil and add the chopped onions and garlic. Sauté till well browned but not burnt and soft. To it add the chilli pdr, garam masala pdr, salt, haldi and the coriander leaves.

3.        Grind the dry coconut well. Remove.

4.        Now grind the onions to a smooth paste. To it add the ground dry coconut and grind it together.

5.        Heat little oil, add the prepared paste. Sauté well in oil.

6.       Add water to form a gravy consistency. You can increase or decrease the amount of water depending on how thin or thick gravy you prefer. Bring to boil.

7.       Drop in the prepared patvadi into the gravy just before serving and serve hot.



8.       Heat oil, add in the rai, jeera, heeng and haldi. Pour in the buttermilk and bring to boil. simmer

9.       Add chilli pdr and salt. Sprinkle in the besan little at a time and mix well into the boiling buttermilk.

10.   Add only so much that will fit into the moisture and create a ball like consistency.

11.   Remove the ball onto a greased plate and flatten it out by pressing it onto a plate. when it cools a little, cut into diamonds. Cool and remove.