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Salt 6 1/2 tsp
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Ground nuts (Nelakadala) 1/2 cup (roasted)
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Bengal gram (Kadalaparippu) 1/2 cup
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Black gram (Uzhunnuparippu) 1/4 cup
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Cashews 1/8 cup
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Oil 1 1/4 cups
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Cumin seedsJeerakam) 1 tsp
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Asafoetida(Kayam) 1 pinch(optional)
Method
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Soak Bengal gram in water for 30 mins.
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Mix this soaked dal with washed and drained rice.
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Pressure cook it with 12 cups of water.
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Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.
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Extract the pulp of it and keep aside.
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Heat oil in a pan.Add Bengal gram, black gram and 1 tbsp of mustard seeds.
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Once they splutter, add roasted grounduts and cashews and saute for a while.
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Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.
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Add the tamarind pulp and saute for another 2 mins.
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Cover and cook for 8 mins on medium flame, until the oil separates.
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Add sugar, salt and turmeric and switch off the stove.
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Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.
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Mix together the pressure cook dal-rice mixture with the sauteed masala.
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Add the ground mixture to the above and mix well.
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Serve hot.
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