Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine



1 Medium Sized Cup Kandipappu (Toor Dal)

2 Medium Sized Dosakaya Cut into Big Vertical Pieces without Seed.

2 Lemon Sized Tamarind Soaked in 1 Cup of Water

1 Tea Spoon Salt

8 Medium Sized Green Chillies Cut Vertically into Two Pieces

1/2 Tea Spoon Turmeric

1 Tea Spoon Coriander Powder

1 Medium Sized Onion Cut into Thin Vertical Pieces

15 Curry Leaves & 4 Curry Leaves Stems

1 Table Spoon Coriander Leaves

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

2 Red Chillies Cut into Two Horizontal Pieces

12 Garlic Pieces Cut into 2-3 Pieces Each

4 Table Spoons Oil

Cooking Procedure


Add Kandipappu (Toor Dal), Water, Turmeric to a cooker and cook until 3 whistles before taking off the heat.


Add Salt to cooked Kandipappu and mash it with pappu gutti (Wooden Whisk).


Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chilly pieces, Curry Leaves, Cut Green Chilly, Cut Garlic Pieces and let them fry until the mixture turns slight golden brown color.  Add Dosakaya to the mix and cook on low heat.


Add 2 Medium Sized Cup Water to the Soaked Tamarind and make juice of it by squeezing the Tamarind.


Throw away the pulp, and add the Tamarind Juice, 1/2 Tea Spoon Salt, 1/2 Tea Spoon Turmeric, Curry Leaves Stems to the cooking Dosakaya and leave it to cook until the water in it is well boiled.


Add Mashed Kandipappu (Toor Dal) to the above mixture and mix well. Add Water if the mixture is thick and boil it on low heat for 10 minutes.After 10 minutes add Coriander Powder, Coriander Leaves and take off the heat after 5 minutes.


More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All