Soornache Puddi - Sumana Abhijit Kini
Ingredients
1. half kg soornu
2. 1 cup grated coconut
3. 2tbsp mustered seeds
4. 1 dried redchilli
5. 1spoon redchilli pwder
6. 1spn jeera
7. 1 tbsp jaggery
8. Leman sized tamarind
9. 1tbsn urad dal
10. 1tbsp chana dal
11. 10 curry leaves
12. Pinch hing
13. 1spn tarmeric pwder
14. Salt to taste
Method:
Peal the surnu.. and chop it into small cubes, boil in plain water till it is cooked 3/4. Once the surnu is cooked almost drain off the water.. this is done to cook the surnu fast as wel as to avoid itchiness in the throat while eating
Soak the tamarind in warm water for few minutes and extract the juice..
In a pan heat the 1tbsp oil add the seasoning ingredients like 1tsp mustrd , jeera, chana dal, urad dal, curry lvs,redchili,hing one after the other
Add cooked surn now add jaggery turmeric, tamarind juice to the pan mix wel on a low flame till all the tamarind extract is absorbed well.
Meanwhile, coarsely graind coconut,redchilypwder along with a tbsp of mustard seeds, do not add any water, the masala should be dry
When the surnu are wel cooked as well as the tamarind extract has absorbed. Completely. It is time to add the ground masala and mix well, stir for some time and turn off the flame Ready to be served.
2. 1 cup grated coconut
3. 2tbsp mustered seeds
4. 1 dried redchilli
5. 1spoon redchilli pwder
6. 1spn jeera
7. 1 tbsp jaggery
8. Leman sized tamarind
9. 1tbsn urad dal
10. 1tbsp chana dal
11. 10 curry leaves
12. Pinch hing
13. 1spn tarmeric pwder
14. Salt to taste
Method:
Peal the surnu.. and chop it into small cubes, boil in plain water till it is cooked 3/4. Once the surnu is cooked almost drain off the water.. this is done to cook the surnu fast as wel as to avoid itchiness in the throat while eating
Soak the tamarind in warm water for few minutes and extract the juice..
In a pan heat the 1tbsp oil add the seasoning ingredients like 1tsp mustrd , jeera, chana dal, urad dal, curry lvs,redchili,hing one after the other
Add cooked surn now add jaggery turmeric, tamarind juice to the pan mix wel on a low flame till all the tamarind extract is absorbed well.
Meanwhile, coarsely graind coconut,redchilypwder along with a tbsp of mustard seeds, do not add any water, the masala should be dry
When the surnu are wel cooked as well as the tamarind extract has absorbed. Completely. It is time to add the ground masala and mix well, stir for some time and turn off the flame Ready to be served.
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