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Saturday, March 2, 2019

White Rice in a Pool of Dalithoy topped with Garlic Chutney

White Rice in a Pool of Dalithoy topped with Garlic Chutney 



Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 3 

Seasoning

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . 




Garlic Chutney 
  • Garlic Pod - 1 
  • Oil-2 tsp
  • Grated Coconut-1 cup 
  • Roasted Dry Red chillies- 6 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste .

Method
Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to a paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .

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