Wednesday, November 14, 2012

Avalakki Bisibelebhat

Thick Avalakki- 2cups
Moong Dal- 1.5 cups
Cut Cabbage- 1 cup
Tomato cut- 1/2 cup
Tamarind juice- 1/2 cup
Jaggery- 1 inch piece
Bisibele bhat powder/ Sambar powder- 2 tsp
Salt to taste
Coconut grating- 1/4 cup

For Seasoning:
Oil- 2-3 tbsp oil
Mustard seeds- 1tsp
Curry leaf- 10 nos
Turmeric- 1 tsp
Hing- a pinch
Red chilies- 3-4

Wash and soak the thick avalakki with little water and keep it aside. Pressure cook the moong dal with 3 cups of water.Grind coconut gratings and Bisibelebhat powder.

Take a pan/vessel. Add oil. Add mustard seeds and other seasoning ingredients one by one. To this add cut cabbage, pour a cup of water and let it cook for 6-8 mins until it gets soft. Now add cooked dal, tamarind juice, soaked avalakki and ground coconut and bisibele bhat powder. Mix well. Add salt and jaggery. Add a  little water if needed.Add cut tomatoes. Allow it to boil on medium flame for 15-20 mins.
Serve hot with a dollop of ghee and boondi mixture.

If you are using sambar powder, add a pinch of clove powder,nutmeg powder and cinnamon powder to the seasoning.

You can add other vegetables like beans, carrot,peas also.

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