Ingredients
Green sundakkai
Red chillies 3
Urud dal 7 tspn
Tamarind paste 1/2 tspn
1. Squeeze green sundakkai and wash it.
2. Pour a little oil in the pan, add red chillies, urud dal and asafetida and fry them until golden brown.
3. Grind the sundakai, the above items, tamarind paste and salt together.
Toor dal 50 gms
To fry:
Urud dal 3 tbsp
Red chillies 1
Pepper 1.5 tbsp
To grind along:
Jeera 1 tbsp
Coconut
Asafetida
To temper:
Ghee
Mustard seeds
Jeera
Method:
1. Fry the 'to fry' ingredients until they turn golden brown
2. Grind the above along with the 'to grind along' ingredients to a smooth texture.
3. Boil toordal in the cooker until it is mashed well.
4. Add the above in a vessel along with water, and boil the mixture. Make sure it doesn't stick to the bottom of the pan.
5. Once it has boiled, add more water so it is not very thick.
6. Add crackled mustard seeds, fried jeera and ghee at the end.
Tadaa!! Oops, do add salt!
Ingredients:
Banana stalk 1
Green chillies 4
Toor dal 50 gms
Coconut 1/2 coconut grated
Cumin seeds 4 tsp
1. Take a banana stalk and peel the outer layer.
2. Chop the stalk into smaller circles.
3. As you take each circle, you should peel off the fiber from the skin. (Note: the fiber comes as thin strings, this can be made into a wick and used in the lamp. This is considered to be auspicious and good for the family's future generation/prolification)
4. Now cut the circles into little cubes and set aside.
5. Soak 50 gms toordal atleast 2 hrs before preparation.
6. Pressure cook the vegetable pieces and let it sit for 3 whistles.
7. Take coconut, cumin seeds, green chillies and soaked toordal and grind them into a nice consistency by adding water.
8. Add the mixture to the boiled vegetable pieces, add salt, and boil this in low flame. Make Sure it doesn't stick to the pan.
9. Once you get one boil, add 4 tsp coconut oil, crackled mustard seeds and curry leaves.
10. Finally add 1 cup of yoghurt once the above is cooled down.
This goes well with rice/adai.
