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