ready in about 40 minutes;
serves 1
You might need to buy:
- For the Roasted Squash:
- olive oil
- garum masala
- soy sauce
- sprinkles of salt and freshly-ground black pepper
- water
- For the curried kidney beans:
- oil
- cumin seeds
- coriander seeds
- fennel seeds
- turmeric
- squeeze of fresh lemon juice
ready in about 40 minutes;
serves 4
You might need to buy:
- extra virgin olive oil
- salt
- ground cumin
- ground coriander
- cumin seeds
- ground tumeric
- cayenne
- tomato sauce or 8 ounces of one of your choice
ready in about 40 minutes;
serves 4
You might need to buy:
- tea spn urad daal
- tea spn coriander seeds
- tea spn cumin seeds
- peppers
- turmeric powder
- asafoetida
- red chilies
- tea spn mustard seeds
- curry leaves
- strands of coriander leaves
- Oil
- Salt
ready in about 30 minutes;
serves 4
You might need to buy:
- 2/3rd cup toor dal
- tea spn fenugreek seeds
- tea spn urad dal
- tea spn coriander seeds
- tbl spn coconut
- asafoetida
- curry leaves
- Oil
- tea spn mustard seeds
- tomato
- onion
- tea spn tamarind
- tea spn jaggery
- red chilies
- strands coriander leaves
- turmeric
- Salt
ready in about 40 minutes;
serves 4
You might need to buy:
- Cow Peas/Alasande Kalu: 50 gms
- Black Channa/Kadale kalu: 50 gms
- Green gram/Hesaru Kalu: 50 gms
- Kabuli Channa: 50 gms
- Potato: 1 chopped lengthwise
- Tomato - 1 big sized
- Onion - 1 medium sized chopped
- Tamarind juice - 2 tsp
- Curry Leaves - 2 strands
- Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Turmeric - 1 tsp
- Asafoetida
- Grated Coconut - 1 and 1/2 tbsp
- Sambar Powder - 2 tbsp
ready in about 40 minutes;
serves 4
You might need to buy:
- Raw Bananas
- soaked Alasande Kalu / Black eyed beans
- Tur Dal/Red Gram Split
- 3tbsp Huli Pudi / Sambar Powder
- fresh Coconut
- Lemon sized Tamarind soaked in water
- 1tbsp Jaggery/Molasses
- Asafoetida
- For the Seasoning:
- 1tbsp Oil
- Mustard Seeds
- Turmeric Powder
- Asafoetida
- Curry Leaves
- Read more: http://www.itslife.in/vegetarian-recipes/curries-n-dal/balekayi-alasande-huli#ixzz1s6fGd8cS
ready in about 40 minutes;
serves 4
You might need to buy:
- Saarina Pudi - 1tbsp
- Fresh/Dry Coconut - 2tbsp
- For Huli Paste :
- Pressure cook all of the above with a pinch of turmeric & 1tsp of slat for 4 whistles.
- picture of Alasandekaalu/black eyed peas for you all..
- {Cooked Alasandekaalu/black eyed peas -1tbsp
- Chanadal/Kadalebele -1tsp
- Uraddal/Uddinabele-1tsp}
- Tamarind Juice -2tbsp
ready in about 15 minutes;
serves 4
You might need to buy:
- For Tempering:
- Ginger
- Green Chilli
- Yogurt
- small bunch of Brahmi Leaves
- Mustard
- Dry Red Chilli
- Curry Leaves
- Oil
ready in about 20 minutes;
serves 4
You might need to buy:
- Salt to taste - 1 tbsp
- Rasam powder - 1 tbsp
- Sambar powder - 2 tbsp
- Tamarind juice - 2 or 3 tbsp
- Togarikalu/Pigeon Peas - 3/4 cup
- Toor dal - 3/4 cup
- Asafoetida - 1tsp
- Coconut - 2 tbsp
- Dantina soppu / Red spinach / Amarnath Leaves - 2 bunches finely chopped
- Curry Leaves - 1 strand
- Oil - 1 tsp
- Mustard Seeds - 1 tsp
- Methi Seeds - 1 tsp
Sandige huli/Unde Huli is a traditional mouthwatering dish prepared mostly on Devarasamaradhane function. Sandige huli/Unde Huli does not include any vegetables mainly dal is used, so you can call it a high protein rich dish!
Small lemon size balls of togari bele (Toor dal) are made by steaming and soaked in the gravy (Huli). Sandige huli/Unde Huli is little time consuming dish but very tasty at the same time.
ready in about 40 minutes;
serves 4
You might need to buy:
- Tamarind juice: 2 tbsp
- Curry Leaves: 1 strand
- Grated Jaggery: 1 tsp
- Turmeric: 1/2 tsp
- Asafoetida
- Grated Coconut : 1 cup
- Toor Dal: 1 cup
- Ghee: 1 tbsp
- Mustard Seeds - 1 tsp
- Oil - 1 tbsp