A Tamilian friend of mine treated me to soft fluffy idlis and instead of the usual sambar or chutney, she served them with this kadyal. When she gave me the recipe, I was delighted as it is simple and delicious. Thanks to you for this, Kalpana!
Ingredients:
Toor daal: 2 tablespoons
Tomato: 1 medium
Onion: 1 medium
Brinjal: 1 medium
Garlic cloves: 4-5
For seasoning:
Oil: 1 tablespoon
Mustard seeds: 1 teaspoon
Urad daal: 1 teaspoon
Green chilly: 1 big
Curry leaves: 5-8
Way to go:
1. Soak daal in half a cup of water for about half an hour.
2. Roughly chop brinjal, tomato and onion.
3. Add all the ingredients in a cooker along with half a cup of water( use the water in which daal was soaked). Let the cooker whistle twice.
4. Cool down and puree. The consistency should be medium thick. It should be thicker than the ususal sambar.
5. Now season and serve hot with idlis.
Ingredients:
Toor daal: 2 tablespoons
Tomato: 1 medium
Onion: 1 medium
Brinjal: 1 medium
Garlic cloves: 4-5
For seasoning:
Oil: 1 tablespoon
Mustard seeds: 1 teaspoon
Urad daal: 1 teaspoon
Green chilly: 1 big
Curry leaves: 5-8
Way to go:
1. Soak daal in half a cup of water for about half an hour.
2. Roughly chop brinjal, tomato and onion.
3. Add all the ingredients in a cooker along with half a cup of water( use the water in which daal was soaked). Let the cooker whistle twice.
4. Cool down and puree. The consistency should be medium thick. It should be thicker than the ususal sambar.
5. Now season and serve hot with idlis.
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