INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara(cumin seeds), Curry leaves, Red chillies, Onions, Tomatoes, Carrot, Coconut, Dhaniya (coriander seeds), Gasagasalu (poppy seeds), Garlic pieces, Dalchina chekka (cinnamon), Lavangam (cloves), Toor dal (kandhi pappu), Turmeric powder, Tamarind paste/juice, Salt, Rasam powder, Sambar powder


PREPARATION:
  • Take kadai, heat 3-4 spoons of oil, add avalu, jilakara, curry leaves, red chillies and fry
  • Now add cut onions, carrot and fry till cooked
  • Later add tomatoes, pinch of salt and saute
  • Now in mixy jar, grind coconut, dhaniya, gasagasalu, garlic pieces as an fine powder and add this paste in to kadai
  • Boil toor dal in cooker, remove excess water and hand blend it
  • Add this hand blended toor dal paste into the kadai
  • Then add pinch of cinnamon and cloves powder (or can relace with little garam masala), salt, turmeric powder, tamarind juice, spoon of rasam powder, sambar powder
  • Boil all the ingredients till cooked
  • Finally garnish with coriander
  • Serve hot with idlies, plain dosas..

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