INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Bengal gram (senagaballu), Curry leaves, Coriander, Red chillies, Turmeric powder (pasupu), Salt, Dry Coconut, Tamarind paste, Toor Dal, Oil, Onions,Garlic


PREPARATION:
  • Boil toor dal (kandhipappu), in cooker for 2 whistles and drain water completely
  • Place kadai on stove, heat 2-3 spoons of oil i
  • Now add cumin seeds, mustard seeds, Urad dal, Bengal gram, Curry leaves and wait till they splitter
  • Add chopped onions, garlic cloves and fry till brown
  • Add chopped thotakura, salt. turmeric powder and boil till leaves gets cooked
  • Then add boiled toor dal and mix well
  • Now grind dry coconut, red chillies, tamarind paste in an mixy jar
  • Finally add this grinded mix into the kadai and mix well
  • Garnish with coriander
  • Serves good with rice, chapathi..