Step-by-Step Instructions

1. 1.Prepare Water and Oil

   Heat 3 cups of water in a separate pot on a side burner. In a large pan, add 3/4 cup of cooking oil and heat it.

2. 2.Fry Peanuts

   Add 3 tablespoons of peanuts to the hot oil and fry until they are crispy and slightly browned. Remove the fried peanuts and set aside.

3. 3.Prepare Tempering

   In the remaining oil, add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of cumin seeds. Add 2 finely chopped green chilies and 1 large finely chopped onion (or 2 small onions). Sauté until the onion turns light pink and translucent.

4. 4.Add Curry Leaves and Flour

   Add 10-12 curry leaves to the pan. Immediately add 1 cup of wheat flour and 2 tablespoons of coarse semolina. Mix well.

5. 5.Roast Flour Mixture

   Roast the flour mixture on a very low flame for about 5-7 minutes, stirring continuously, until it becomes fragrant and the oil starts to separate from the mixture. The color of the flour will also change slightly.

6. 6.Add Spices

   Add 1/4 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the roasted flour mixture. Mix thoroughly until the spices are well incorporated and the mixture turns a uniform orange color.

7. 7.Add Water and Seasonings

   Gradually add about 2 cups of the hot water to the flour mixture, stirring constantly to prevent lumps. Add salt to taste, 2 tablespoons of tamarind pulp, and 1 tablespoon of sugar. Mix everything well until combined.

8. 8.Steam and Finish

   Add a small amount of fresh chopped coriander. Cover the pan with a lid and let it steam on a very low flame for 2 minutes to allow the flavors to meld and the flour to cook completely. After 2 minutes, remove the lid and add the previously fried peanuts. Mix gently.

9. 9.Serve

   Transfer the Ghavachi Ukadpendi to a serving plate. Garnish with more fresh coriander and grated coconut (if desired). Serve hot with curd or pickle.