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Vadakari
Method
- Soak chenna dal for 2 hrs.
- Then grid it with saunf and coconut as a thick paste without using water.
- Put these mixture in the vessel and keep it in the cooker and boil for 10 minutes (upto 2 -3 whistle) and keep it.
- Now, pour oil in the vessel, add bay leaves, slitted green chillies, ginger and garlic.
- Fry it for sometime in the low flame.
- Add tomato and turmeric powder chilli powder, salt, heeng and the boiled dal mixture.
- Mix everything for few seconds and cook it for sometime in low flame.
- You can add curry leaves and coriander leaves for decoration.
Ingredients:
1 cup - chenna dal
1 - onion, medium sized cut in lengthwise
1 - tomato, big medium chopped
2 inches - ginger, finely chopped
5 to 6 flakes - garlic
5 to 6 - green chilli
2 - bay leaf
1/2 tsp - chilli powder
1/2 tsp - saunf (sombu)
a pinch - heeng
3 pinches - turmeric powder
2 tsp - oil
1 tsp - coconut grated
salt to the taste level
1 cup - chenna dal
1 - onion, medium sized cut in lengthwise
1 - tomato, big medium chopped
2 inches - ginger, finely chopped
5 to 6 flakes - garlic
5 to 6 - green chilli
2 - bay leaf
1/2 tsp - chilli powder
1/2 tsp - saunf (sombu)
a pinch - heeng
3 pinches - turmeric powder
2 tsp - oil
1 tsp - coconut grated
salt to the taste level
