Ingredients
- Thuvar dhal – Half cup
- Tamarind – small lemon size
- Sambar powder – 1 tablespoon
- Turmeric powder – ¼ teaspoon
- Pala Kottai – 10 Nos
- Salt – 1 teaspoon
- For seasoning
- 2 teaspoon oil
- Half teaspoon mustard
- A pinch of asafetida
- Few curry leaves
- Sambar onion – 4 or 5
Directions
- Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
- Soak tamarind in water and squeeze out the juice. Add sambar powder, turmeric powder and salt. Keep aside.
- Cut the pala kottai into two pieces and remove the outer white skin. If you fry the cut palakottai in a dry kadai for few minutes, you can easily remove the skin. You need not remove the pink skin.
- Put the palakottai along with two cups of water in a pressure cooker and cook for two whistles. Cool it and drain the excess water.
- Add the cooked pala kottai to the tamarind juice and allow to boil. Now add the cooked thuvar dhal mashed well. In a kadai put the oil and when it is hot add the mustard. When it pops up, add cut onions, curry leaves and fry for a while. Add this to the sambar. Mix well. Remove from stove.
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