NEEDED
Toovar dal - 1/2 cup
channa dal - 1/4 cup
green chilly -3 (add to ur taste)
salt
hing
little curry leaves
tamarind water - 2 cups (take 1 small lemon size tamarind )
grated coconut - 1 tbsp (opt)
turmeric powder - 1/4 tsp
sambar powder - 2 tsp
little jaggery (opt)
1 tsp - oil
1 tsp mustard
METHOD
- soak toovar dal and channa dal together in a bowl for an hr.
- drain the water ,add curry leaves , hing, turmeric, green chilly ,salt and grind to a paste .
- (add water if required for grinding)
- remove , add little coconut ,mix well .
- make small balls and keep aside .
- (if the paste is very sticky and not able to make balls , u can drop small balls directly in the boiling kuzhambu.)
- in a wok add 1 tsp oil and temper mustard .
- add the tamarind water , hing , turmeric , sambar powder.
- add salt.and little jaggery .
- when it starts boiling ,reduce the flame and gently drop the dal balls .
- now allow it to cook , dont keep turning the balls .
- once the balls are cooked it will become firm.
- see to the kuzhambu consistency also .remove and garnish with chopped corriander.
- good with rice , idly , dosa................
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