Ingredients:
- Rice- 1 small cup
- Toor daal-1 small cup
- Mustard seeds- 1 tea spoon
- Dry chillies (byadgi) -10
- Hing- big size
- Coriander seeds 1 table spoon
- Jaggery- 1table spoon
- Chilli powder- 1 table spoon
- Tamarind - lemon size
- Turmeric powder 1/4 tea spoon
- Salt to taste
- Coconut oil 1 table spoon
- Grated coconut- 1 cup
- Rava- 1- tea spoon
Preparation:
* Soak rice and toor daal for an hour.
* Heat 1/2 table spoon oil and roast hing and coriander seeds and dry chillies.
* In a mixi jaar add grated coconut, turmeric powder, fried items, jaggery, tamarind , salt, soaked rice and daal.
* Grind into coarse masala by adding little water.
* Remove this paste into a bowl.
* To thicken this paste add rava and mix well.
* Make lemon size balls from this paste and keep aside some paste to make gravy.
* to the paste kept aside add 5 cups of water and mix and put in bid kadai.
* After adding water add salt, jaggery and chilli powder and adjust the taste.
* Bring one nice boil and then put balls we prepared one by one.
* Lower the gas flame and cook it for 15 minutes.
* For tempering heat 2 tbl spoon oil.
* once oil heats add mustards seeds and dry chillies and add this tadka into gravy.
Special Tips:
Add more water to make it tinner, other wise the gravy will become thicker with time.
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