Thaswika had high temperature yesterday because of her vaccination. Though it was normal, I got tensed up seeing her cuddled in my lap. Temperature got reduced from midnight and got a relief after seeing her smile. She was too tired today and streching her legs straight as though asking me to massage her as it was paining for her:)
Coming to the recipe, I got this from one of my school friend. Love this with curd rice. I am OFF from the kitchen for the past 2 months;) these were tried before my delivery:) Until my MIL stays with us, I would be posting my old dishes ;)
Dry Sundakkai vathal (Dried Turkey Berry) - 1/2 cup
Onion - 1, medium sized chopped
Red chillies - 4-5
Garlic - 5 cloves
Uzhuthu (Black gram dal/Urad dal) - 1/2 tablespoon
Curry leaves - few
Mustard seeds - 1 teaspoon
Asofoetida powder - 1/4 teaspoon
Chilli powder - 1 tablespoon
Tamarind - lemon sized
Rice flour - 1/2 tablespoon
Salt to taste
Oil - 2-3 tablespoons
Coriander seeds - 1/2 tablespoon
Lentils (Toor dal) - 1/2 tablespoon
Split Chickpeas (Channa dal) - 1/2 tablespoon
Fenugreek - 1 teaspoon
Garlic - 5 cloves
Heat pan and fry coriander seeds, channa dal, toor dal and fenugreek for 10 minutes.
Dry grind them with garlic and keep aside.
Soak tamarind in 1-2 cups of water, extract juice and keep aside.
Heat oil in a thick pan and allow mustard seeds to splitter in it.
Add urad dal, garlic, onion, curry leaves, red chillies and fry until onions turn golden brown.
Then add sundakkai vathal, grinded masala powder, asofoetida powder and fry for 10 minutes.
Add chilli powder, tamarind juice, salt to taste and allow it boil.
Dissolve rice flour in 1/4 cup of water and make a thin paste.
Add this to the boiling curry and stir continuosly.
Switch off the flame once it is thick.
Serve hot with plain rice or curd rice or idli or kal dosai.
Cooking time - 40 minutes
Serves 3 persons.