Padengi Tetla Gassi


  • 1 cup Padengi / sprouted green moong, boiled
  • 2 cups uncooked colocasia,
  • 2 hog plums, pounded roughly and boiled
  • 1/2 coconut, grated
  • 5 dried byadgi chillies
  • 1 tamarind, small ball
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon turmeric
  • Salt to taste
  • 1 teaspoon coconut oil
  • 1 teaspoon mustard seeds
  • Few curry leaves


  1. Boil moong dal, keep aside.
  2. Boil Hog plums and once cooked keep aside.
  3. Make tetla, by hand rolling colocasia leaves and knotting them. Boil and keep them aside.
  4. Blend the coconut, chillies, tamarind, cumin, coriander, salt and turmeric to a fine paste.
  5. Roast the coconut mixture till it boils. Adjust to consistency required by adding water.
  6. Now add moong, colocasia leaves and hog plums and let them simmer for a few minutes.
  7. Adjust taste with spices and salt.
  8. Temper the curry with hot coconut oil and spluttered mustard seeds and curry leaves.
  9. Serve hot with steamed rice

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