Monday, March 1, 2010

மைசூர் chatney

MYSORE CHUTNEY recipe

Ingredient


Split Bengal gram (chana dal) 1/2 cup
Split black gram (urad dal) 1 Tbsp
Red Chili 3 medium broken pieces
Tamarind pulp or paste 1/2 Tbsp
Peppercorns (kali mirch) 1/2 Tsp
Grated jaggery (gur)or brown sugar 1 Tbsp
Grated coconut (urad dal) 3/4 cup
Sesame seeds (til) 2 Tbsp
Oil 3 Tbsp
Salt 1 Tbsp or to taste


Method
Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown.Add the red chillies and fry for 2 minutes.Add the tamarind,pepper corns, jaggery and coconut and fry for a while. Cool for some time. When cool, grind with salt to a smooth paste, adding a little water if needed. This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the dosa

வெங்காய Sambar

Ingredient SERVES 4


Thoor Daal 1 cup
small onions(whole) or pearl 15 medium size
water 2 cups
Green chilies 4 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
Tomatoes 1 medium size
Chili powder 1/2 tbsp
Tamarind paste 1/2 tsp
Sambar powder 1/2 tsp
Asofetida 1/4 tsp
Garlic 2 pods
Ulath daal 1/2 tsp
Mustard seed 1/2 tsp
Oil 1 tbsp
Cilantro 1/4 bunch
Salt to taste


Method
In pressure cooker add the daal, turmeric, asafetida, water and garlic and close it with the weight on. Once the high steam comes turn to low heat and let it cook for 10 mts. Then add the small onions (do not chop them), tomatoes, green chilies, chilies powder, and salt and some extra water for the vegetables to cook . Once the mustard seeds begin to pop remove the pan pour the seasoned ingredients into the cooker which is boiling. Add the tamarind paste and Sambar powder and boil for just exactly a second. Remove and garnish it with the chopped cilantro. Serve with white rice, pongal, idli or dosa.