Ingredients :
Pasi Paruppu Sambar / Moong dal - 2 cup
Mustard - 1/4 tsp
Shallots / Sambar Vengayam - 1 cup
Tomato - 1
Asafoetida - 1/2 tsp
Dry Red chilli - 3
Curry leaves - 1/4 cup
Coriander leaves - 1/4 cup finely chopped
Chilli powder - 1 1/2 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind extract ( thick ) - 1/2 cup
( Tamarind - 1 lemon size + water - 3/4 cup )
Jaggery - 1 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 tbsp
Salt as required
Mustard - 1/4 tsp
Shallots / Sambar Vengayam - 1 cup
Tomato - 1
Asafoetida - 1/2 tsp
Dry Red chilli - 3
Curry leaves - 1/4 cup
Coriander leaves - 1/4 cup finely chopped
Chilli powder - 1 1/2 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind extract ( thick ) - 1/2 cup
( Tamarind - 1 lemon size + water - 3/4 cup )
Jaggery - 1 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 tbsp
Salt as required
Preparation :
Heat a pan.
Add oil and once oil is hot add mustard.
Once mustard starts to splutter .
Add dry red chilli and asafoetida .
Saute and then add shallots , tomato and curry leaves .
Add oil and once oil is hot add mustard.
Once mustard starts to splutter .
Add dry red chilli and asafoetida .
Saute and then add shallots , tomato and curry leaves .
Saute well and then add tamarind extract.
Cover and cook for the onions to cook well.
Then add cooked moong dal ( Pasi Paruppu )
Mix well , to this add chilli powder , dhaniya powder , turmeric powder , jaggery and salt.
Cover and cook for the onions to cook well.
Then add cooked moong dal ( Pasi Paruppu )
Mix well , to this add chilli powder , dhaniya powder , turmeric powder , jaggery and salt.
Mix well and add boiling water if it's looks thick.
Then once cooked add coriander leaves and fenugreek powder and serve hot with dosa , idly or chapathi .
Then once cooked add coriander leaves and fenugreek powder and serve hot with dosa , idly or chapathi .
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