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PARUPPU THOGAYIAL (A Chutney made from Lentils) Pearl Subramanian - Yemen Ingredients: Channa Dhal (Chick Pea)- 1/2 cup; Dry Red Chillies-4-6; Asafotida a big pinch, Oil 2-3 tbspns; Coconut Scrapings 3-4 Tbspns, salt to taste. For the seasoning:Oil 2 Tbspns; Mustard seeds-1/2 tspn; Curry Leaves few, 2 Dry Chillies, 1/2 tspn Urd Dhal. Method:- Broil the Channa Dhal & Dry chillies in the 2-3 tbsps oil till golden brown, add the Coconut Scrapings & continue to fry till the Coconut Scrapings turn brown too - remove from fire & let it cool, then put all the broiled items into a blender & adding water little at a time grind to a smooth paste. Remove from blender place into a bowl add Salt to taste & keep aside. Take the Oil kept for seasoning place on fire when hot add the Urud Dhal, Curry Leaves, Dry Chillies, Asafotida,& Mustard Seeds, when the Dhal turns brown & the Mustard seeds Crackle remove & pour over the Ground Paste, Mix nicely
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