Style - Chettinaad
Serves - 5-6
Ingredients
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Split urad dal - 1/2 tsp
Ginger paste - 1 tsp
Garlic - 5 (finley hopped)
Onion - 2 (finely chopped)
Tomato - 2 (diced)
Turmeric pwd - 1/4 tsp
Red chilly pwd - 1 tbsp
Coriander pwd - 1 tbsp
Grated coconut - 1/4 cup
Cashew - 5
Cumin seeds - 1/4 tsp
Whole pepper - 1/2 tsp
Tamarind extract - 1/4 tsp
Coconut milk- 1/2 cup (1/4 cup from can)
Salt to taste
Curry leaves - 10-12
coriander leaves - 2 tbsp (chopped)
Paruppu vadai - 12-15
Preparation Method
Serves - 5-6
Ingredients
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Split urad dal - 1/2 tsp
Ginger paste - 1 tsp
Garlic - 5 (finley hopped)
Onion - 2 (finely chopped)
Tomato - 2 (diced)
Turmeric pwd - 1/4 tsp
Red chilly pwd - 1 tbsp
Coriander pwd - 1 tbsp
Grated coconut - 1/4 cup
Cashew - 5
Cumin seeds - 1/4 tsp
Whole pepper - 1/2 tsp
Tamarind extract - 1/4 tsp
Coconut milk- 1/2 cup (1/4 cup from can)
Salt to taste
Curry leaves - 10-12
coriander leaves - 2 tbsp (chopped)
Paruppu vadai - 12-15
Preparation Method
- Grind grated coconut, cashew, cumin seeds and pepper to a fin paste with little to no water
- Heat oil. Fry mustard, cumin, fenugreek and curry leaves until it splutters
- Add chopped onion and fry in low-medium heat until translucent
- Add ginger and garlic flakes. Fry until onion is mushy
- Add ground masala and fry until masala is fried
- Add tomatoes and fry until mushy
- Add turmeric powder, red chilly powder and coriander powder. Fry until oil separates.
- Add tamarind extract and mix well
- Add 2 cups of water and bring to boil. If coconut milk is made from cocnut and not from can, use 1 cup of water. Bring to boil and then simmer for 5 mins
- Add the paruppu vadai and simmer for 5 mins
- Add coconut milk and simmer for 2-3 mins
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