Ingredient:
1/4 Cup okra, chopped into small pieces
3 tbsp Toovar dal
2 tsp Coconut, shredded
2 Cups butter milk
1 tsp Mustard seed
6 Curry leaves
1 Small ball size tamarind
3 tbsp Chana dal
2 Small piece green chilies
2-3 Stalks of coriander leaves
1/4 tsp Fenugreek
1/2 tsp Cumin seeds
1 tsp Oil
1 tsp Salt
Method:
Boil the chopped vegetables and tamarind in water.
Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
Add coconut and coriander leaves.
Grind and add this mixture to the boiling vegetables.
Boil for few minutes and add one tsp salt.
Remove from the flame and cool. Add buttermilk to it.
Garnish with curry leaves and fried mustard seeds.
1/4 Cup okra, chopped into small pieces
3 tbsp Toovar dal
2 tsp Coconut, shredded
2 Cups butter milk
1 tsp Mustard seed
6 Curry leaves
1 Small ball size tamarind
3 tbsp Chana dal
2 Small piece green chilies
2-3 Stalks of coriander leaves
1/4 tsp Fenugreek
1/2 tsp Cumin seeds
1 tsp Oil
1 tsp Salt
Method:
Boil the chopped vegetables and tamarind in water.
Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
Add coconut and coriander leaves.
Grind and add this mixture to the boiling vegetables.
Boil for few minutes and add one tsp salt.
Remove from the flame and cool. Add buttermilk to it.
Garnish with curry leaves and fried mustard seeds.
