Methye Pallya Sukke - Vinaya Prabhu
Recipe
1 bunch methi leaves
2 large onions chopped fine
1large potatoes minced
4 ladlesfull of cooked dal
1./2 of a small coconut
2tbsps coriander seeds
9 roasted red chillies
1 tbsp tamarind paste
Coconut oil n 1 tsp mustard for seasoning.
Clean, wash n chop the methi leaves.
Pressure cook dal n keep it ready.
Roast the coriander seeds in a little coconut oil to a deep golden brown.
Grind the coconut, roasted red chillies n tamarind to a smooth paste.
Heat 2 tbsps coconut oil. Add the mustard, n after it splutters add d chopped onions n salt n roast till transparent. Add the minced potatoes n methi leaves n cook till done. Add d cooked dal, the masala n mix well. Boil well till it reaches a semi solid consistency.
Note: use 5 guntur n 4 bedgi chillies. Gives spice as well as a rich colour to the sukke.
2 large onions chopped fine
1large potatoes minced
4 ladlesfull of cooked dal
1./2 of a small coconut
2tbsps coriander seeds
9 roasted red chillies
1 tbsp tamarind paste
Coconut oil n 1 tsp mustard for seasoning.
Clean, wash n chop the methi leaves.
Pressure cook dal n keep it ready.
Roast the coriander seeds in a little coconut oil to a deep golden brown.
Grind the coconut, roasted red chillies n tamarind to a smooth paste.
Heat 2 tbsps coconut oil. Add the mustard, n after it splutters add d chopped onions n salt n roast till transparent. Add the minced potatoes n methi leaves n cook till done. Add d cooked dal, the masala n mix well. Boil well till it reaches a semi solid consistency.
Note: use 5 guntur n 4 bedgi chillies. Gives spice as well as a rich colour to the sukke.
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