Upside-Down Blood Orange and Turmeric Cake by Byron Smith and Tess Robinson
"Cutting into a blood orange is like opening a present. The outside is unassuming, but the inside is...
3/4 cup freshly grated coconut
1/4 roasted gram (pottu kadalai)
1 split green chilli
Water (as needed)
1/4 tsp of salt (adjust as needed)
1 tsp oil
1/4 tsp mustard seeds
1/3 tsp broken urad dal
1/2 tsp Jeera (cumin)
4 curry leaves
In a food processor grind coconut pieces with a little bit of water (as needed) until the mixture is coarse.
Add roasted gram, chilli, salt, water (also as needed) and grind to a fine pasta. Add water as you grind, you don't want it too watery or dry.
Heat a saucepan with oil and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera and curry leaves. Saute until golden brown.
Mix both mixtures together in a serving bowl - leave the curry leaves in as a garnish.
Credits: Revathi Rajesh
Photo Credits: Revathi Rajesh