PARUPPU PULI VECHA THUVAIAL

PARUPPU PULI VECCHA THUVAILAL
TUWAR DAL 2 (KAI PIDI OR KUZU KARANDI FULL)
RAI 1/2 TSP
METHI SEEDS 2 TSP
RED CHILLIES 5 TO 6
TAMARIND 1/2 LIME SIZE
SALT
LG POWDER 1/2 TSP OR WATER OF KATTI LG 1/2 TSP
HEAT OIL (3 TSP). ADD THE ABOVE INGREDIENTS EXCEPT TAMARINDAND SALT.FRY TILL DAL IS GOLDEN COLOUR AND GIVES GOOD SMELL.ADD LG POWDER LAST.SOAK TAMARIND IN LITTLE WATER.GRIND TOGETHER WITH SALT USING LITTLE WATER TO A COARSE PASTE. TO THE SAME RECIPE U CAN ADD TOMATOES. FOLLOW THE SAME METHOD AS ABOVE. IN THE SAME KADAIAFTER REMOVING DALS HEAT OIL (2 TSP) ADD CUT TOMATOES(3 TO 4),AND TAMARIND(INSTEAD OF SOAKING),SAUTE- CLOSE AND COOK ON MEDIUM FLAME TILL IT IS DONE.PUT OFFSTOVE. KEEP KADAI COVERED FOR SOME TIME, COOL AND GRINDALONG WITH ALREADY COARSELY POWDERED DALADDING SALT.FOR THIS RECIPE U CAN REDUCE TUWAR DAL QUANTITY.THIS IS BEST ACCOMPANIMENT TO KOOTTU.