This dish best to eat with Rasam ,My mom is specialist in it but i couldn't learn it from her ,this one i learn it from our cook Pavur she is awesome cook she taught me so many things she have so much patience i never learnt cooking from one person i was taught cooking by so many people i feel they are best in doing it, i even learnt so many north Indian dishes from various bloggers
Ingredients:
Ingredients:
- Pedi karunai 250 gm
- Tamarind lemon size
- small onion 10 nos
- red chili 2
- sambar powder 3 tsp
- oil 2 tsp
- mustard seeds 1tsp
- urud dal, fenugreek seeds 1/2 tsp each
- turmeric powder 1/2 tsp
- asafotida a pinch
- curry leaves 10 nos
- Pressure cook the pedi karunai and then peel the skin it should be very soft
- After peeling the skin mash it
- Extract tamarind juice
- In the frying pan add oil followed by mustard,urud dal,fenugreek seeds,curry leaves,asafotida,red chili and chopped small onion
- fry them until onion become golden brown
- now pour the tamarind juice in the same frying pan and add turmeric powder,salt to it
- once it start boiling,add the mashed karunai kilangu
- let it cook in slow flame until all the tamarind juice absorbed and it start to become thick
- now our masiyal is ready
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