Kali Tori sukke

                     GSB is always a lover of whole grains.  They have a definite idea of, on what day they have to cook a particular grain. For example Bengal gram on Friday, Horse gram and other black coloured grains on Saturday etc. This vision on grains which has been carried forward from our ancestors is simply because of its health benefits.  There are many houses which follow this and knowingly or unknowingly they embrace its health benefits.  Here is a super tasty dish of a whole grain “Kali tori”.
  • Kali Tori (soaked over night) –   1 cup.
  • Onion–   2 medium.
  • Grated coconut  – ½ cup.
  • Green chilly –     4.
  • Pepper powder –  ½ tsp
  • Haldi powder –  ½ tsp.
  • Oil 1 tbsp.
  • Mustard seeds – 1 tsp.
  • Cumin seeds – 1 tsp.
  • Curry leaves   few.
  • Salt  to taste.

Kali Tori sukke

  1. Wash and pressure cook Kali Tori.
  2. Chop Onion and green chilly.
  3. In a pan heat oil and add mustard seeds.
  4. When it splutters add cumin seeds, green chilly and curry leaves.
  5. Sauté for a while. Add onion, salt and  sauté.
  6. Now add grated coconut, haldi powder and sauté .
  7. Add cooked kali tori with little water.
  8. Mix well and add pepper powder.
  9. Cook  till it is done with very little gravy.
     Kali tori sukke is ready to serve. This can be served singly or with Roti, Rice, Idli,  Puttu etc.       
       Key Note
  1. You can skip onion and make it a satvik dish and can be served on upavas days.
  2. You can skip mustard seeds and add chopped garlic cloves and make a tasty dish for garlic lovers.
  3. You can maintain the consistency as per your will and wish according to the combination with which you are going to serve this dish. 

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