Thursday, June 7, 2012

Minapa odiyala pulusu///savory in tangy sauce


Minapa odiyalu/urad dal savory 1/2 cup
Finely chopped onions 1/2 cup
Green chilies 3-5(cut length wise)
Tamarind paste 2 tsp
Water 1 cup
Jaggery 1/2 tsp
Red chili powder 2 tsp

For tempering:

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


Heat oil for deep frying. Fry the minapau odiyalu/savory and transfer them into tissue paper to suck the excessive oil. Again heat 3-4 tbsp of oil in a kadai/vessel. Add all the items listed under "for tempering". Wait until it splutter and then immediately add the chopped onions, chilies and sauté till they are transparent.
Now add fried savory. Stir well. Mix the tamarind paste in sufficient water and add this water to the above onion and chips mixture.
Add salt, red chili powder and Jaggery according to your taste. Cook for 10-15 minutes. Wait until the water gets thick.
Finally add some more curry leaves  and serve with white rice.

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