Water Chestnut (Singhada) Poriyal

How to Prepare

1. Peel and chop the steamed water chestnuts into small bite-sized pieces.
2. Heat 4 tablespoons of oil in a kadai or wok over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until golden brown.
5. Add 10-12 curry leaves
6. 4-5 chopped green chilies, and a pinch of asafoetida. Sauté for 30 seconds.
7. Add the chopped water chestnuts and mix well.
8. Add salt to taste and 1 teaspoon of turmeric powder. Stir to combine.
9. Cook for 5-7 minutes on medium heat, stirring occasionally.
10. Add 1 cup of grated fresh coconut and mix well.
11. Cook for another 2 minutes, then turn off the heat.
12. Garnish with chopped coriander leaves and serve hot.