How to Know if You Have West Nile Virus - When just floating peacefully in the water with their brood mates, the Culex mosquito larvae in the image above does not look very frightening. But in th...
Thursday, August 7, 2008
Learnt From: My friend Saroj.
Raddish / Mullangi --- 1 Big (20-25 slices)
Carrot --- 3
Toor dal --- 1 Rice Cooker Cup (160 ml)
Water --- 3 Rice Cooker Cups (480-500 ml)
Turmeric Powder --- a big pinch
Tamarind --- 1 medium lime size ball
Sambar Powder --- 5 tblsn
Jaggery --- a small ( ½ ) piece (optional)
Shredded Coconut --- 1 tblsn
Salt --- to taste
Oil --- 1 ½ tblsn
Mustard Seeds --- 1 tsp
Dry Red Chilies --- 2 halved
Curry Leaves --- 5-6
Hing / Asafoetida --- a big pinch
Peel and chop radish and carrots into thick slices.
Take a rice cooker cup of toordal. Clean twice with water. Add 3 rice-cooker cups of water to it. Add a big pinch of turmeric powder. Mix well. Add slice radish and carrots to the cooker.
Keep it for 3 whistles.
Wait for 15 minutes till the pressure goes away. Remove the lid of the cooker.
Make a small lime size ball out of tamarind. Clean well with water. Add a little water to it. Microwave it for 30 seconds. Take 4 cups (1000 ml) of tamarind juice by adding little and little water to it. Add 4 cups of juice to the cooker.
Take 5 tblsn of sambar powder into a small bowl. Add little water and mix without any lumps. Add this paste to the cooker.
Add ½ piece of jaggery to the cooker. (optional)
Add 1 tblsn of shredded coconut to the cooker and enough salt.
Keep it for a boil.
Taste it and adjust sambar powder and salt.
Keep it in medium heat for about 15-20 minutes.
In the meanwhile, season it with mustard seeds, red chilies, curry leaves and hing.
Transfer it to a big bowl.
Have it with rice.