Custard Beans ( Chouli Kai or kodu or Ghori kaai ) Toor daal dry curry can be eaten with rice and chapatis.
Things Needed :
Custard Beans : 2 cups.( Cuts into small pieces).
Green Chilly : 5 ( medium hot chillies).
Ginger : a small piece
Salt : to taste
Toor Daal : 1/2 cup
Curry leaves : 2 to 3 table spoon ( cut 10 to 12 leaves in to small pieces).
Coriander leaves : 5 to 6 sticks
Oil ; 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Ingh :1/4 Tea spoon(powdered ).
Water : 1/2 cup
Jeera : 1/2 Tea spoon.
Turmeric Powder : a pinch
Coconut : 2 Table spoons.( Fresh Coconut).
Method :
Soak Toor Daal for 1 hour and drain away all the water . Now grind Tour Daal , 2 green chillies , ginger , jeera , some curry leaves and little coriander leaves together, adding very little water.It should be rava consistency. Remove from the jar and place in a bowl.
Wash custard beans and cut in to small pieces . Cut curry leaves , coriander leaves and green chillies. Keep them aside.
Now take a pan , keep on the fire and put oil and heat for 1o seconds. Add mustard seeds and urd daal . let the mustard spurt. Now add curry leaves and ingh , green chillies and cut custard beans .Add ground toor daal , turmeric powder and green chillies. Mix it thoroughly and cover the lid. Leave it for cooking on slow fire. Add little water if its necessary. Mix it once in while so that it does not get burnt until its cooked. Cook for 5 to 8 minutes. Add salt and mix it again. Add fresh coconut and coriander leaves and serve with hot rice...one spoon of fresh ghee on the top of rice.
Note: Toor Daal mixture can be steamed in pressure cooker for 5 to 8 minutes and then add it to the curry. ( you can steam this mixture on idli plates). So that you are sure about toor daal is cooked. And takes less time to prepare the curry. Other wise its a long process and it takes little more time to prepare.
Serves : 2
Things Needed :
Custard Beans : 2 cups.( Cuts into small pieces).
Green Chilly : 5 ( medium hot chillies).
Ginger : a small piece
Salt : to taste
Toor Daal : 1/2 cup
Curry leaves : 2 to 3 table spoon ( cut 10 to 12 leaves in to small pieces).
Coriander leaves : 5 to 6 sticks
Oil ; 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Ingh :1/4 Tea spoon(powdered ).
Water : 1/2 cup
Jeera : 1/2 Tea spoon.
Turmeric Powder : a pinch
Coconut : 2 Table spoons.( Fresh Coconut).
Method :
Soak Toor Daal for 1 hour and drain away all the water . Now grind Tour Daal , 2 green chillies , ginger , jeera , some curry leaves and little coriander leaves together, adding very little water.It should be rava consistency. Remove from the jar and place in a bowl.
Wash custard beans and cut in to small pieces . Cut curry leaves , coriander leaves and green chillies. Keep them aside.
Now take a pan , keep on the fire and put oil and heat for 1o seconds. Add mustard seeds and urd daal . let the mustard spurt. Now add curry leaves and ingh , green chillies and cut custard beans .Add ground toor daal , turmeric powder and green chillies. Mix it thoroughly and cover the lid. Leave it for cooking on slow fire. Add little water if its necessary. Mix it once in while so that it does not get burnt until its cooked. Cook for 5 to 8 minutes. Add salt and mix it again. Add fresh coconut and coriander leaves and serve with hot rice...one spoon of fresh ghee on the top of rice.
Note: Toor Daal mixture can be steamed in pressure cooker for 5 to 8 minutes and then add it to the curry. ( you can steam this mixture on idli plates). So that you are sure about toor daal is cooked. And takes less time to prepare the curry. Other wise its a long process and it takes little more time to prepare.
Serves : 2
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