Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Toor dhal (sambhar paruppu/yellow lentils) - 1 cup
Garlic - 3 cloves
Curry leaves - 2 sprigs
Tomatoes - 2 medium sized ripe ones
Tamarind extract - 1/2 teaspoon
Red chillie powder - 1 teaspoon
Salt to taste
For seasoning
Mustard seeds - 1 teaspoon
Curry leaves - 2 sprigs
Oil - 1 teaspoon
Dry roast the toor dhal and garlic together till the dhal becomes golden brown and emanates an aroma. Remove from the skillet. Chop and fry the tomatoes seperately till they become mushy. In a mixer bowl add the roasted dhal, garlic, tomatoes, curry leaves, tamarind and chillie powder and grind to a smooth paste. Add salt to taste.
Heat the oil in a kadai and crackle the mustard seeds. Add the curry leaves and roast for a minute. Add this to the cutney.
Serve with dosas and idlis.
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