Monday, August 20, 2018

KEERAI THANDU PITLAI

Tender stem of thandu keerai.
U have to peel the skin first (the red layer)  and cut to small pieces.
If u get bunch (5 sticks)  ,u just get a cup of clean chopped stem .so u can add rajma , chickpea, etc to this . But soak over night.



NEEDED
Tender keerai thandu- 1 bunch( clean and chop)
Toovar dal - 1/2 cup
Turmeric powder
Hing
Salt
Curry leaves
Tamarind water - 1 cup

TO GRIND
1 tbsp coconut
1tsp jeera
1tsp dhaniya
2 red chilly
( Adjust ingredients to Ur taste)
Grind to a paste adding little water.

METHOD
Pressure cook toovar dal and the keerai stem .( Add water as required ,stem should not get mashed)
If using  rajma pressure cook that also.
Keep aside .
In a wok , temper mustard and add the tamarind water.
Add the ground paste .
Cook  for few minutes.
Add the pressure cooked dal and keerai thandu ( with that water).
Add salt , hing ,turmeric powder and cook for few minutes .
See the consistency , if thick add little water .
Add the curry leaves and remove .
Good with rice.


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