Saturday, May 5, 2012

Daniyalla charu


Onions 1/2 cup(chopped)
Green chilies 4-5(chopped)
Tamarind pulp 2-3 tsp
Water 2-3 cups
Red chili powder 1-2 tsp
sugar 1tsp


Coriander seeds 1tsp
Bengal gram 1tsp
Urad dal 1tsp
Toor dal//kandipapu 1tsp
Pepper balls 1tsp
Fenugreek seeds// menthulu 1/4rth tsp
Cumin seeds 1 tsp

For tempering:

Oil 3-4 tbsp
Mustard seeds 1 tsp
Cumin seeds 1tsp
Turmeric powder pinch
Curry leaves 5-6


Dry roast all the items mentioned under powder and powder them using mortar and pestle.
Now shift this powder into heavy bottomed vessel, add water and cook this for 10minutes.
Keep another kadai and heat oil. Add all the ingredients one by one mentioned under tempering.
Saute well and add chopped onions, green chilies and saute for few minutes.
Next strain the boiled mixture using colander.
Add tamarind pulp, salt, red chili powder and sugar. Cook for few minutes.
Serve with rice and papad.

No comments:

Post a Comment