Style: South Indian
Rating: 3.5 / 5
Last made: 04 Jul 2021
Serves: 6-8
Ingredients#1: Masala paste
Cloves - 6-8
Cinnamon sticks - 2-4
Green cardamom - 6-8
Green chili - 4 (slit)
Garlic - 1 tbsp
Ginger - 2 tsp
Fennel seeds - 2 tsp
Chutney daal - 1/2 cup
Poppy seeds - 1 tbsp
Red chili - 6-8
Mint leaves - 12-15
Coriander leaves - 1/2 cup
Coconut (grated) - 1/2 cup
Ingredients #2: Gravy
Masala vada - 10-15 (broken & refried)
Cloves -2
Green cardamom - 4
Fennel seeds - 1 tsp
Cinnamon sticks - 1 inch
Red chili - 4
Curry leaves - 2 sprigs
Onion - 1-1/2 cup (1/2 inch slices)
Tomato - 1 cup (small pieces)
Ginger-garlic paste - 1 tbsp (optional)
Turmeric - 1/2 tsp
Red chili powder - 1 tsp
Method
- Dry roast cloves, cinnamon, cardamom and green chili without any oil
- Add garlic and roast
- Add ginger and roast
- Add fennel seeds, chutney daal, red chili and roast
- Add poppy seeds and roast.
- Add mint leaves, coriander leaves and roast
- Add coconut and roast. Take off heat and keep aside to cool. Grind to paste with very little water
Method: Gravy
- Heat oil. Add cardamom, cloves, red chili and curry leaves
- Add onion until light brown
- Add ginger garlic paste and fry for a few mins.
- If you want to use tomatoes, add now and cook until mushy.
- Add masala paste and fry for a few minutes
- Add water to create a thin gravy. Due to channa daal, it will thicken
- As soon as it starts to boil, add turmeric and chili powders and mix well
- Add salt to taste. Boil until raw smell has gone
- Add vada and set aside.
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