|Published||Jan 22, 2009||Cooking Time||20 Minutes|
|Recipe Type||Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Standing Time||20 Minutes|
Description: Its a traditional curry for all the andhra festivals.. it is a mixed curry of all vegetables in tamarind juice.
Recipe of Andhra Dappallam
|Tamarind Juice||small lemon size|
|Mustards Seeds, Cumin, Curry Leaves For Tampering|
|Gingergarlic Paste (optional)||1||Tablespoons|
Cook the curry in a board mouth dish like non stick pans or small cooker.. add nearly 4-5 tbps of oil and tamper it with mustards cummin curry leaves.. add onions and chilies.. saute them for sometime untill golden in color.. then add opu pieces.. potato pieces.. drumstick..carrot pieces..bendi cut into 2 inch pieces.. tomatoes.. add salt , turmeric, chilli powder and saute them.. untill the water oozes out from vegeies.. then add toor dal .. do not overly coook the toor dal seeds.. they should be visible when eating.. so add the toor dal before adding the tamarind juice.. now add the tamarind juice to the well sauted pieces.. cook it well for 10 mins on medium high flame.. untill the curry come near... then lower it .. check no watery tamrind gravy is there.. let it come near.. so cook it for more 5-7 mins then add cilantro for garnishing.. thats it .. Very delicious.. let it cool for 2- 3 mins then will be more good.. because the vegies absorb all the sour from the tamarind and tastes good.
the recipe should be like a thick gravy not like sambhar.. and add only little dal which should not be in form of paste the grains should be visible.
Posted Jan 22, 2009