Ingredients:
- 1 Cup fresh curry leaves
- 2 Cups tamarind water/ 2 spoon puli paste
- 4 - 6 Red chilly
- 2 sp Black pepper
- 1 sp Processed channa dal
- 5 - 6 garlic flakes
- 4 tsp Tomato paste
- 1/2 cumin seeds
- Salt
- Oil
Method:
- Fry all ingredients and grind with salt.
- Pour oil in a pan and make seasoning with cumin seeds.
- Add tamarind water and masala.
- Mix well and let it boil for 10 minutes.
- When it becomes thick remove from the fire and serve with cooked rice & ghee.
Ingredients:
- 1 Cup Cooked Thur Dhal
- 2Cup Tamarind water or 2 sp. Tamatind paste.
- 3 - 4 Green chilies
- 1 Onion (Cut it)
- Fenugreek 1/2 sp (Roasted and Powdered)
- 1/2 sp. Mustard seeds
- Asafetida powder one pinch
- 2 to 3 sp Sambar powder
- Oil to make seasoning
- Salt to taste
- Turmeric powder a pinch
- Tomato (Optional)
Method:
- In a deep pan, pour oil and make seasoning.
- Fry cut onion and green chilies. Add tamarind water and sambar powder.
- Add cooked Dhal, salt, asafetida powder, fenugreek powder and turmeric powder.
- Add cut Tomatoes. Allow it to boil for about 5 to 10 minutes and stir occasionally .
- Add fresh Coriander leaves.
- Serve with cooked rice and ghee or sesame oil.
Notes:
- For Sambar you can use the following vegetables as Than: Small Onion, Drum stick, Brinjal, Ladies finger, Chow chow, Cooked and diced Potatoes, Green bell pepper, Radish etc.,
- If you use drumstick or radish or carrot, cook these vegetables with dal in steam
- If you use onion or cooked and diced potatoes or Green bell pepper, fry them in oil after seasoning with green chilies
Images:
Ingredients:
- 1 Cup Cooked Thur Dhal
- 2 Cup Tamarind water
- 3 - 4 Green chilies
- 1 Bunch Green leaves (Mulai keerai or parrapu keerai)
- 1/2 sp. Mustard seeds
- Asafetida powder one pinch
- 2 to 3 sp Sambar powder
- Oil to make seasoning
- Salt to taste
- Turmeric powder a pinch
Method:
- In a deep pan, pour oil and make seasoning.
- Fry cut keerai and green chilies. Add tamarind water and sambar powder.
- Add cooked Dhal, salt, asafetida powder and turmeric powder.
- Allow it to boil for about 5 to 10 minutes and stir occasionally
- Serve with cooked rice and ghee or sesame oil.
Ingredients:
- 4 - 6 tsp. Black pepper
- 12 Red chilies
- 2 sp Coriander seeds
- Asafetida
- 2 cups of fresh Curry leaves
- Salt
- Oil
- 2 cups tamarind water
Method:
- Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curry leaves.
- Pour oil in a pan and make seasoning.
- Add tamarind water and the masala.
- Allow it to boil for a while and remove from the fire when it becomes thick.
- You can keep this Kulambu for a week or 10 days with out refrigeration.
- This Kulambu is very good for health.
- Serve with hot cooked rice and add more ghee
Ingredients:
- 1 Cup cooked thur dal
- 10 - 15 garlic flakes
- 2 - 4 green chilies
- Mustard seeds for seasoning
- Oil
- Salt
- Curry patha
- Turmeric powder
Method:
- Smash the cooked dal and pour some water in that and keep aside.
- In a pan pour 1 sp oil and make seasoning and fry green chilies and garlic pieces.
- Fry garlic pieces till they become golden brown, pour the dal in the pan.
- Add turmeric powder, salt and curry patha.
- Allow it to boil for 2-3 minutes and remove from the fire.
- Make potato and onion curry and that is the best side dish for this dal chaval.
- Serve the dal with hot chaval and every one will like this.
Notes:
- You can give this dal chaval for children, old people or even patients. Because this will digest easily.
