Place all the first five ingredients into a pressure cooker. Close the lid and cook it for 1 whistle, Lower the flame and leave it for 10 minutes, then switch off and allow the pressure to go by itself. Open the lid and check for seasoning and presence of more liquid. If the liquid content is high, then switch on the flame again and cook on medium-high flame till most of the liquid evaporates - not necessary to dry it up completely.

In a small saucepan, heat the oil, splutter the mustard seed, fry the dry chillies and curry leaves for half a minute and dump it into the prepared kaddu. Enjoy with your afternoon meal!!!