toor dal – 1 1/4 cup
shallots – 1/2 kg
tamarind – lemon sized ball
green chillies (slit) – 2
turmeric powder – 1 tsp
red chilly powder – 2 tsp
tomatoes – 5
For coconut paste
fenugreek seeds – 1/2 tsp
urud dal – 1 tsp
hing – 1 piece (powder can also be used)
coriander powder – 5 tsp
grated coconut – 3/4 cup
shallots – 4-5
mustard seeds – 2 tsp
dry red chilly – 2
curry leaves (few)
1. Peel the shallots, clean it and keep it aside.
2. Wash the shallots. In a pan, heat oil (2 tsp) add the shallots and fry nicely till they turn pinkish in colour.
3. Take a lemon sized ball of tamarind, soak it in 5 tbsp. of water. Leave it for some time and extract the pulp
Method for grinding
In a pan heat 2 tsps. of coconut oil, and add asafoetida. Sauté it for some time.
3. Then add the fenugreek seeds (uluva). Simmer the stove and sauté it well. It will turn brownish in colour and you get a nice aroma. (But don’t burn it)
4. Now add the urud dal and sauté again.
5. Now add the shallots, sauté, then add the scraped coconut, curry leaves .
6. Sauté it well till it turns golden brown colour.
7. Now add the coriander powder . Mix it till the raw smell goes off.
8. Turn off the stove and allow it to cool. Once cooled, grind the mixture.
Method for seasoning
1. In a small pan heat little oil, splutter mustard seeds.
2. Then add the dry red chilly and curry leaves, Sauté it. Turn off the stove.
1. Wash the toor dal in clean water. Add it to a pressure cooker and allow it to cook for 3 whistles.
2. Once the pressure subsides, open the cooker and add the sautéed shallots, salt, turmeric powder, chilly powder and tomatoes. Close the pressure cooker and cook for one more whistle.
3. When the pressure subsides, open the cooker and mix every thing well.
4. Now add the tamarind pulp and allow it to boil for some time. (around 5 -6 minutes.)
5. Then add the ground paste to this. Let it boil for another 5 minutes. Check the salt at this stage. If necessary add salt.
6. Turn off the stove.
7. Add the seasoning to it and garnish with chopped coriander leaves.
8. Serve it with hot idly, dosa or rice.
linking this to akila’s kitchen http://www.akilaskitchen.com/2013/07/dish-name-starts-with-u.html for the event dish name starts with U
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enjoy cooking and serving