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Tondli with pulses ( kovakkai usulli) Recipe

Tondli with pulses ( kovakkai usulli) is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 cup Toor Dal
  • 2 tbsp Chana dal
  • 2 Dried red chillies
  • 1/4 tsp Asafoetida powder / Hing
  • 1/4 tsp Turmeric powder
  • 1 tsp salt
  • 1 sprig Curry leaves
  • 1 tbsp oil
  • 2 cups length-wise slit kovakkai
  • 1 tsp oil
  • 2 Dried red chillies
  • 1/2 tsp Mustard Seeds for tempering
  • Salt to taste
  • How to Make Tondli with pulses ( kovakkai usulli):

    1. Preparation for usuli:
    2. Soak 1/2 cup tuvar dal with 2 tbsp chana dal, either overnight or for 3 hours in warm water.
    3. Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few curry leaves without adding any water.
    4. Steam this paste in an idli-steamer or a regular steamer for 10-15 mins until the lentil paste is cooked.
    5. Remove to a bowl once cooled and crumble into small pea-sized pieces. Keep aside.
    6. Place the slit pieces of kovakkai in microwave safe bowl, sprinkle some water and cook them on high for 5 mins. Keep aside.
    7. In a non-stick pan, heat 1 tbsp oil and put in the crumbled usili.
    8. Stir them around on medium flame till golden and slightly crispy. This will take around 5-7 mins. Keep this aside.
    9. In the same pan, take 1 tsp oil, put in the mustard seeds and broken red chilli pieces.
    10. Once they crackle, put it the cooked kovakkai, salt to taste, stir around for 2 mins.
    11. Add the stir-fried usili, stir together for 2 mins until they have come together.
    12. Serve hot with mor kozhambu and rice along with some appalams.




     

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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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