Spicy Tangy Gravy with mix vegetables, a yummy combination for rice or kali.
Serving: 4 Persons
Brown Small Chenna Dal (1cup) (Mooku Kadalai)
Green Chilli (2nos slitted)
Shallots (¼cup) (or Chopped Onion)
Brinjal (1inch cube cut, ½cup)
Raddish (1inch cube cut, ½cup)
Raw Plaintain (1inch cube cut, ½cup)
Tomato (chopped ½cup)
Chilli Powder (2tsp)
Coriander Powder (2tsp)
(or home made sambar powder-4tsp)
Tamarind Pulp (½cup)
Sesame Oil (3 tsp)
Curry Leaves (2 sprigs)
Salt (to taste)
Soak 1 cup of whole brown small Chenna Dal for 5 hours in water, and then boil it in pressure cooker for 15 minutes.
Heat oil in a kadai, add mustard and urad dal, wait till sputter.
Add green chillies, curry leaves and onion. Saute for 3 minutes in medium flame.
Add (Brinjal, Raw plantain, Radish & Tomato) to the pan and saute for another 3 minutes, add the pre-boiled whole brown dal, with water measuring of 1 cup, chilli powder, dhaniya(corriander) powder & salt to the pan. Wait till the vegetables are tender soft.
Add tamarind pulp. In low flame let it boil for 10 minutes.
Remove from flame, garnish with chopped coriander leaves.
Dole out Yummy HOT SPICY TANGY Mooku Kadalai Kulambu for Rice.