Ingredients:
- Pidi karunai - 500gms
- Green chilli - 2 and 1/2 no ( large one )
- Ginger - 1 no ( 1 inch )
- Lemon - 2 no ( large one )
- Coriander leaves - few nos
- Salt - to taste
For seasonings
- Oil - 1 tblspn
- Mustard seeds - 1tspn
- Asafoetida powder - 1/4 tspn
- Broken urad dal - 1/2 tspn
- Turmeric powder - 1 tspn
- Curry leaves - few nos
Method:
- Grind green chilli and ginger in to a fine paste
- Wash thoroughly and cook the pidi karunai in cooker for 3 to 4 whistle with water up to its level
- Then cool it an peel the skin, Take a bowl and add the cooked pidi karunai , smash it
- To this add green chilli- ginger paste ,salt and mix them well
- Heat oil in a kadai, add mustard after it pops out add asafoetida powder, urad dal, when dal turns golden brown add curryleaves and turmeric powder
- Then add smashed pidi karunai and saute it well
- Keep in low flame for 3 to 5 mins till the raw smell of the turmeric goes
- Then switch off the stove add lemon juice mix it well, garnish with coriander leaves and serve
Note:
- Cook the pidi karunai nicely then only it tastes nice
- Adding more lime juice gives good taste
- Add little water while we keep in low flame, if the mixture is in idli batter consistency then it will be easy to eat
- Depends on your taste if you can increase the amount of green chilli and lime it will be very nice
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