Monday, December 27, 2010

Radish Pindi Miriam Curry

  • Toor dal 1Cup  
  • Radish 1 or Raw plantains
  • Tamarind  small lemon size
  • Jaggery 1tbsp(optional)
  • Turmeric powder 1/4tsp
  • Salt to taste
  • Coriander for garnish

Ingredients for Powder: 
  • Channa dal 1 1/2tsps
  • Coriander seeds 1tsp
  • Raw rice 1tsp
  • Black pepper 1/2tsp
  • Red chilies  2 (Break Each into 2 Pieces)
  • Dry shredded coconut  2tsp
  • Fenugreek seeds  1/4tsp

Ingredients for Seasoning:
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Curry leaves  Few
  • Asafoetida 1 pinch
  • Oil 3tsps

  1. Take the washed dal in a pressure cooker and pour enough water for the dal to cook.
  2. Wash radish and peel it. Cut the radish into pieces and add in the pressure cooker along with the dal and cook for 4-5 whistles.
  3. Now heat a pan and dry roast all the ingredients for powder together, except coconut.
  4. Roast them until they change the color. Take the dry roasted ingredients into a mixie jar and add the dry shredded coconut. Grind the ingredients to a powder.
  5. Take this powder into a bowl and cover it till use to retain the nice aroma.
  6. Take tamarind into a microwave safe bowl and add water till the tamarind is soaked. Place this bowl in microwave oven and cook on high power for 20 seconds. Cool it and remove the extract from it.
  7. Now open the pressure cooker, mix it with ladle. Now keep this cooker and stove top.
  8. Add the tamarind extract, salt, turmeric and jaggery. Mix well and add water to get desired consistency. Let it boil.
  9.  Now add little water to the grounded powder so that no lumps are formed, mix it well into the dal.
  10. Once it boils it starts becoming thick. So add more water if needed.
  11. Meanwhile prepare the seasoning.
  12. Heat a pan and add oil to it. When oil is hot add mustard seeds and cumin seeds.
  13. Fry till the seeds splutter. Then add asafoetida and curry leaves.
  14. Fry the seasoning well and add this to the boiling dal and mix well.
  15. Transfer the dal to a serving bowl and garnish with coriander leaves.
  16. Serve hot with plain rice.
  17. This is Andhra style recipe.

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