Monday, May 10, 2010
Toor Dal - 1 Cup
Small Onions - 3-4
Garlic pods - 3-4
Salt - as per taste
Grated Coconut -abt 1/2 cup (can be more based on the amount of curry needed)
Cumin Seeds - 1 tsp
Turmeric powder - 1tsp
Coriander Powder - 1/2 tsp
Chilli powder - 1/4 tsp
Oil- 2 tsp
Mustard seeds - 1tsp
Urud wash - 1tsp
Cumin seeds - 1tsp
Curry leaves - 1 bunch
Red chillies - 2 (broken into halves)
Asofetida -1/2 tsp
Pressure Cook Toordal along with the small onions and the garlic pods.
Grind the 'to Grind' ingredients to a fine paste.
In a deep bottomed vessel, add 2 tsp oil and temper with the tempering ingredients.
Make sure that the asofetida is added to oil to remove the raw smell. If you have the kootu perungayam (not the powder one) - add it to the toor dal while pressure cooking it.
Now add the finely ground paste and add water as needed. Add salt at this stage.
When the mixture boils, add the pressure cooked dal to the mixture.
Add water to get the consistency of preference. Allow to boil for about 5 mins.
This is a very tasty curry that can be prepared within a short duration. Serve hot with plain rice and Ghee. You can relish it with carrot turuval or vendakai varuval. Appalam is my best combination for this curry