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The Vegetarian Curry Bible
Thendle Buthi
by Sunita
Traditional Sambhar
by Sunita
Ingredients
Ingredients
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1 1/2 lb thondekai(gherkins), sliced into
small rounds
tablespoon coconut, shredded
10 red chillies
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1 large onion, chopped finely(I sometimes also use
1 cup small whole round boiling onions)
1 cup toor dal
1 medium tomato, chopped
1/2 tsp methi
2 tsp sambhar powder( see "Pickles and Spice Mixes " section)
1 tsp fresh coriander leaves, chopped
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
2 tsps coriander seeds
A small piece of tamarind
1 small onion, chopped finely
1 tsp mustard seeds
1 sprig curry leaves
tbsp cooking oil
Method
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Heat 2 1/2 tablespoon oil, fry the thondekai till they turn crisp and
brown, drain and set aside.
Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the
tamarind.
Heat remaining oil, add the mustard and curry leaves and when the
mustard starts crackling, add the chopped onion.
Fry till the onions turn translucent.
Now add the thondekai and the coconut paste and keep frying.
DO NOT ADD WATER.
Salt to taste
Method
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Pressure cook the dal, onions, green beans and tomato till done.The dal
should be soft and mushy.
Set aside.
Add the sambhar powder, sugar(jaggery), coriander leaves, tamarind
juice and salt to taste.
Bring to a boil on a low flame.
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Fry for around 20 minutes till the whole mixture turns dark brown and
loses all moisture.
Take it off the fire.
Season with mustard, curry leaves and hing using ghee.
Eat hot with dosa or plain white rice.
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Can be eaten with rice and dal.
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