Kadala Curry + Puliyogare Rice (Ajahn Jayasaro Meet)

Once again, it was that time of the year, our privileged meetup with Ajahn Jayasaro. As usual, lot of activity and work by all volunteers. Chaotic, but it all dissipates when Ajahn is around. Ajahn gave a very profound talk which in summary was being able to apply the Eightfold Noble path (as taught by The Buddha) in our daily lives and not separating meditation time from other time. Our daily activity must become intertwined with meditation. Thats how we can be fully aware all the time. We are immensely fortunate to have him visit us.

Ingredients

• Black Chana - 1.5 Kg
• Ginger - 100 gms
• Garlic - 100 gms
• Tomato - 1.5 Kg
• Coconut - 2
• Kadipatta - 1 lot
• Chilli Powder - 50 gms
• Garam Masala - 50 gms
• Dhaniya Powder - 50 gms
• Rai - 50 gms
• Saunf - 20 gms
• Rice - 2 Kg
• Shengana - 500 gms
• Puliyogare powder - 0.5 kg
• Rasam powder - 250 gms
• Curry leaves
• Safed Til - 100 gms
• Copra - 2

Preparation

Kadala Curry

• Cook channa with salt
• In another vessel, add oil, rai and kadipatta. Once rai splutters, add dalchini, saunf, elaichi, garlic, ginger, onion and saute.
• Add garam masala, chilli powder, grated coconut and saute
• Once cooled, add above mixture to mixi along with tomato puree and water and grind.
• In another vessel, add oil, rai and kadipatta. 
• Add onion and saute
• Mix cooked chana, tomato puree and grinded masala paste. 
• Bring to boil 

Puliyogare Rice

• Heat oil, add curry leaves, shengana and saute
• Add haldi, puliyogare powder, rasam powder, safed til powder, sugar, little salt and mix to form thick paste
• Mix with rice