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Monday, December 22, 2014

Pedi karunai masiyal

      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:

  1. Pedi karunai 250 gm
  2. Tamarind lemon size
  3. small onion 10 nos
  4. red chili 2
  5. sambar powder 3 tsp
  6. oil 2 tsp
  7. mustard seeds 1tsp
  8. urud dal, fenugreek seeds 1/2 tsp each
  9.  turmeric powder 1/2 tsp
  10. asafotida a pinch
  11. curry leaves 10 nos
Method:

  • 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 
if  we want it  dry roast add little oil keep roasting in slow flame

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