Anyone who makes dosas of any kind knows that making just enough batter is tricky. There is always left over batter; typically just enough for one or two more dosas but not much more. The problem with Pesarattu batter is that it has a very low shelf life even when refrigerated.
Pesarattu Koora or Pesarattu Kurma is a solution to what to do with this batter. All you do is make the extra Pesarattu and turn it into this spicy curry that is absolutely yummmm with steamed rice.
How to Make Pesarattu Koora | Pesarattu Kurma
- Pesarattu – 2
- Onions – 4 Large
- Green Chillies – 3
- Garam Masala – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/8 tsp
- Mustard Seeds – 1 tsp
- Curry Leaves – 6
- Oil – 1 tbsp
- Fresh Coriander Leaves – A Few
- Salt to Taste
- Make two large Pesarattu.
- Let them cool.
- Cut them into 1″ squares.
- Chop the onions into large cubes.
- Grind the onions into a coarse paste. Do not add any water.
- Heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the green chillies and curry leaves.
- Stir-fry for a 1 minute.
- Add the onion paste and stir-fry till it starts to turn brown.
- Add the turmeric powder, red chilli powder, and garam masala.
- Stir-fry for 2 minutes.
- Add 1 cup water and mix well.
- Bring to a boil.
- Turn off the heat.
- Add the Pesarattu pieces.
- Mix with a light hand.
- Garnish with chopped coriander.
- Serve warm with hot rice and sesame oil.
- Add the Pesarattu pieces to the gravy about 5 minutes before you serve. Otherwise, the pieces turn soggy and get mashed.
- You could add some tomatoes, if you like. If you do, chop them finely and add to the fried onion paste after step 10. Let the tomato pieces soften before you add the spices.