Ingredients:
Thuvar Dal - 1 cup
Red chillies - 8 nos
Asafodeita (solid) - 1/2 inch piece
Curry leaves - 1/2 cup
Coriander leaves - 1/4 cup
Green chilly - 2 nos
Cooking Oil - 4 tbsp
Gingely Oil - 4 tbsp
Tamarind paste - 2 .5 tbsp
Vathakuzhambu Powder
or
Sambar Powder
Salt to taste.
Method:
Wash and soak thuvar dal for about 1 hour. Drain it completely. Grind it along with red chillies, asafodeita, curry leaves and salt coarsely. In a pan add cooking oil and when hot add mustard seeds. When it splutters add slit green chilles and saute for a few mins. Add the ground paste, curry leaves and finely chopped coriander to the pan and keep turning it till it changes to a golden brown in colour. Make small balls out of it. (1 cup thuvar dal will make about 8 balls).
In another shallow bottom vessel, heat gingely oil and when hot add mustard seeds. Leave it to splutter and add asafodeita, remaining curry leaves. Add vathal kuzhambu powder or sambar powder and fry it in oil for a min or two. Add 3 cups of water to tamarind paste and add it to the pan and let it boil and reduce to almost 3/4th of the original quantity. Add 4 balls to the pan and let it boil again. When it reduced to half add the remaining balls and reduce the flame, cook for about 5 mins. Remove from flame and add finely chopped coriander leaves.
Thuvar Dal - 1 cup
Red chillies - 8 nos
Asafodeita (solid) - 1/2 inch piece
Curry leaves - 1/2 cup
Coriander leaves - 1/4 cup
Green chilly - 2 nos
Cooking Oil - 4 tbsp
Gingely Oil - 4 tbsp
Tamarind paste - 2 .5 tbsp
Vathakuzhambu Powder
or
Sambar Powder
Salt to taste.
Method:
Wash and soak thuvar dal for about 1 hour. Drain it completely. Grind it along with red chillies, asafodeita, curry leaves and salt coarsely. In a pan add cooking oil and when hot add mustard seeds. When it splutters add slit green chilles and saute for a few mins. Add the ground paste, curry leaves and finely chopped coriander to the pan and keep turning it till it changes to a golden brown in colour. Make small balls out of it. (1 cup thuvar dal will make about 8 balls).
In another shallow bottom vessel, heat gingely oil and when hot add mustard seeds. Leave it to splutter and add asafodeita, remaining curry leaves. Add vathal kuzhambu powder or sambar powder and fry it in oil for a min or two. Add 3 cups of water to tamarind paste and add it to the pan and let it boil and reduce to almost 3/4th of the original quantity. Add 4 balls to the pan and let it boil again. When it reduced to half add the remaining balls and reduce the flame, cook for about 5 mins. Remove from flame and add finely chopped coriander leaves.
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