Whole black urad dal is one of the very nutritious lentils. It is a very good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. Young girls in their puberty age and pregnant women are advised to consume this dal as it is particularly helpful for strengthening the hip and back bones!
Off to the recipe. This is one of the traditional kuzhambu variety. And one of the recipe to be treasured. Young people today are never knowing that there are simpler best ways like this to include nutritious lentils in their diet. Thanks to my mom, I came to know about this kuzhambu lately and I've fallen in love with it!
The dry roasting of the black urad dal prior to cooking gives a lot of aroma and gives a good earthy flavor to the kuzhambu. Coconut pieces are also added. Some veggies that you can include here are drumstick and brinjal.
Any vegetable raita/ thayir pachadi would make a great combo with this.
Any vegetable raita/ thayir pachadi would make a great combo with this.
1/2 cup black urad dal
Few small slices of coconut
1 small onion
1 small tomato
1 ts mustard seed
Few curry leaves
Few coriander leaves
3 ts kuzhambu podi
1 small lemon sized tamarind
Dry roast the black urad dal on a very slow flame for around 10-15 minutes until they give out a very good aroma. Soak them in water overnight.
Preparation
- Soak tamarind in hot water for a minimum of 15 minutes and extract tamarind water out of them.
- Pressure cook black urad dal (without salt) for a whistle and allow the air to subside.
- Pressure cook black urad dal (without salt) for a whistle and allow the air to subside.
- Heat some oil in a kadai. Add mustard seed and allow them to pop out.
- Add sliced onions and saute until they turn translucent.
- Add curry leaves and let them splutter.
- Add cubes tomatoes and cook them until they turn mushy.
- Now add the cooked urad dal along with its water, coconut pieces, kuzhambu podi and the tamarind extract. Add enough salt and mix everything well.
- Allow them to boil over. Then cover the kadai and cook in simmer until done.
- Finally add the chopped coriander leaves.
- Now add the cooked urad dal along with its water, coconut pieces, kuzhambu podi and the tamarind extract. Add enough salt and mix everything well.
- Allow them to boil over. Then cover the kadai and cook in simmer until done.
- Finally add the chopped coriander leaves.
2 comments:
made it last week & received tons of appreciations from Friends & Mom :) This place is truly a one stop solution for traditional receipes.. Way to go girl :)
Tanku ^-^ tanku ^-^ tanku ^-^
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