INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumi seeds), Urad dal (vundhiballu), Bengal gram (senagaballu), Curry leaves, Green chilly, Red chilly, Salt, Onions, Tomatoes, Coriander, Water, Lemon juice, Semolina (bombay rava/bensi rava)


PREPARATION:
  • Take kadai, heat 5-6 spoons of oil in it, add avalu, jilakara, urad dal, bengal gram, curry leaves, cut green and red chillies and fry
  • Then add cut onion pieces, shallow fry and add tomatoe pieces , salt and saute it
  • Add coriander, fry then add 2 (or) glasses of water, spoon of lemon juice and close the lid for few minutes, till water gets boiled
  • Once water is boiled, keep low the flame, start adding 1 glass of semolina slowly and keep on stirring continuously
  • Fianlly close the lid for few minutes, off the flame
  • Garnish with coriander
  • Serve hot with any pickle or legumes (pappulu) powder
Vegetables such as alu, carrot, peas, corn, can be added along with onions if interested

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