Thakali Kozhambu
Serves about 4 people
1) Wash mildly about 1 measure (one paav - ¾ of a small cup) of toor dal and put it in a pressure cooker
2) 8 semi-chopped tomatoes of medium size is added
3) To act against the gas that toor dal generates, about 4-5 cloves of peeled garlic is added
4) About ½ a lemon lump size of tamarind is washed mildly and added
5) 8-12 green chillies of normal sizes is added based on the spice level required
6) Add plain water into the cooker such that all the content is almost (not fully) immersed in it and close the lid on a high flame
7) Wait till the first whistle is heard and gradually open the lid and allow the cooked content in the cooker to cool down fully
8) Meanwhile for garnishing, in a kadai of about 4-5 tbspn of oil is poured and waited till it is heated
9) 1 tbspn of mustard is added till it starts spurting
10) Asafoetida is added along with plucked curry leaves torn into half and thrown (this is done so that the aroma of the curry leaves enter into the content)
11) Now a big onion chopped finely is added finally into the kadai
12) The content has to be mixed till a dark brown colour is achieved and looks crispier
13) Now that the cooker content is cooled put it in a large mixer in such a way that it is not too warm in order to not splash out of the mixer jar when run, or you can also divide it separately and run the mixie
14) Make sure that the mixer is run for just a pause two or three times to achieve consistency and does not become too pasty or soupy; doing this in pauses will be just fine
15) Now the garnished content can be added back to the kozhambu and heated once again so that it can be served hot
Serves about 4 people
1) Wash mildly about 1 measure (one paav - ¾ of a small cup) of toor dal and put it in a pressure cooker
2) 8 semi-chopped tomatoes of medium size is added
3) To act against the gas that toor dal generates, about 4-5 cloves of peeled garlic is added
4) About ½ a lemon lump size of tamarind is washed mildly and added
5) 8-12 green chillies of normal sizes is added based on the spice level required
6) Add plain water into the cooker such that all the content is almost (not fully) immersed in it and close the lid on a high flame
7) Wait till the first whistle is heard and gradually open the lid and allow the cooked content in the cooker to cool down fully
8) Meanwhile for garnishing, in a kadai of about 4-5 tbspn of oil is poured and waited till it is heated
9) 1 tbspn of mustard is added till it starts spurting
10) Asafoetida is added along with plucked curry leaves torn into half and thrown (this is done so that the aroma of the curry leaves enter into the content)
11) Now a big onion chopped finely is added finally into the kadai
12) The content has to be mixed till a dark brown colour is achieved and looks crispier
13) Now that the cooker content is cooled put it in a large mixer in such a way that it is not too warm in order to not splash out of the mixer jar when run, or you can also divide it separately and run the mixie
14) Make sure that the mixer is run for just a pause two or three times to achieve consistency and does not become too pasty or soupy; doing this in pauses will be just fine
15) Now the garnished content can be added back to the kozhambu and heated once again so that it can be served hot
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