Ingredients
Thoor dhal (thuvaram paruppu) - 1 cup
Bengal gram (Kadalai paruppu) - 1/4 cup
Red chilly - 5
Salt - 1 teaspoon
Gingely Oil (Nallennai) - 50 ml
Sunflower Oil - 50 ml
Mustard (kadugu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Asafoetida (perungaayam) - 1/4 teaspoon
Curry leaves
Choice of vegetables :
200 grams of :
Beans [or]
Cluster Beans (Kothavarangaai) [or]
Capsicum (Kodamilagaai) [or]
Banana Flower
Preparation
- Soak the thoor dhal, bengal gram and red chilly in water for 2 hours
- Chop the vegetable of your choice and keep this ready
- Drain the water and thoroughly wash the ingredients with fresh water
- Take mixer grinder container
- Add the red chilly at bottom
- Add salt
- Add the thoor dhal and bengral gram
- Grind it coarsely. It should not form a paste.
- Boil the chopped vegetable in a separate vessel. [ To boil, add the chopped vegetable in a vessel with little quantity of water for 5 minutes]
- Add required salt for the vegetable during boiling
- Heat sunflower and gingely oil in a pan
- Add mustard
- Allow mustard to burst
- Turn stove to low flame
- Add asafoetida & ulutham paruppu
- Saute till they turn golden brown
- Add curry leaves and mix
- Add the grinded ingredients and mix thoroughly
- Keep stirring the pan once in 2 minutes
- Continue for 10 minutes until the consistency/color changes and the dhal items get cooked
- Add boiled vegetable and mix thoroughly
- Heat for 2 to 3 minutes and turn off the stove
|
|
|
|
|
|
