BM # 73
Week:2, Day :1
Theme: Flavors of India
My family is a great fan of South Indian Cuisine. Let me admit that if someone is going to ask about a particular dish no one will be able to differentiate between Kerala, Tamil and Andhra Cuisine. Hyderabad though falls in Andhra they are aware of its cuisine, but if you ask them about the daals, or veggies they will not be able to tell. Over the past couple of years, I have learnt a little but as yet need to study more on this.
Today’s recipe is from Andhra Cuisine, and I am posting it for the first day of week 2 , BM # 73 under the theme Flavors of India.The recipe is from Padmas blog. She has some excellent Andhra recipes on her blog. The recipe is a part of the Thali that I shall be posting soon.
This is a curry which is tamarind based with a little Daal, It was something like our Sindhi Daal ji Kadhi, with a slight variation. A delicious curry which pairs perfectly with rice.
Mukkala Pulusu / Andhra Tamarind Curry
1 cup toor daal
2 cups mixed vegetables ( pumkin, carrots, shallots )
1 onion, cubed
3 green chilly, slit
2 tomatoes, quartered
1 lemon sized tamarind ball
1/4 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
2-3 whole red chilly, broken into pieces
1/4 tsp asafoetida
Few curry leaves
Soak tamarind for about 30 minutes and extract juice with a cup of water.
Wash and cook toor Daal with one tomato, salt to taste, till well done in a pressure cooker.
Blend the dal to a smooth consistency, do not over do.
Cook the vegetables, onions, slit green chillies and remaining tomato with tamarind extract.
Add salt, turmeric, red chilly powder, cook till vegetables are tender.
Add this mixture to the cooked dal.
Bring it to a nice boil.
Add mustard seeds, as soon as they pop up add cumin seeds, fenugreek seeds, red chillies , asafoetida and finally curry leaves.
Add this tempering to the daal.
Garnish with coriander.