Varzaikkai sundal curry
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While popping the mustard seeds close the lid of the pan to avoid it splurting out, but beware of the whole thing turning black.
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Varzaikkai sundal curry recipe - How to make Varzaikkai sundal curry
Cooking Time: Total Time:
chole - 1.5 cups soaked and microwaved
raw Plaintain(varzaikkai)- 1 long/ 2 short ones skin peeled and diced
oil - less than 1 table spoon in non stick pan
mustard seeds - 1 tsp spoon
Urud dal - 1 tsp spoon
dry chiili flakes - 2 teaspoons
tumeric powder 0.5 tsp spoon
coriander- 1/10 of a bunch
mint- 4 leaves
coconut powder(dry) or ground coconut - 3-4 tbl sppons
asofetida - 1 teaspoon
salt - 3-4 tblspoons(or according to need)
Lime juice - 1/4 big lime or 1/2 small lime
- 1) add oil to pan, pop mustard seeds, add the urud dal, add the coriander and mint leaves and chilli flakes and fry till urud dal becomes light brown
- 2) add the chole(3/4 cooked in microwave) and 1 cup of water and allow to boil, the water will get soaked up
- 3) at this point add the diced raw plaintain.
- 4) add the turmeric powder and salt and 1.5 cups of water and dry coconut and close the lid to cook
- 5) wait till the water evaporates(the mixture should thicken)
- 6) at this time - check if the chole and the raw palintain have cooked well, if not then add one more cup of water and cover it with lid will water evaporates.
- 7) after it is cooked, remove from flame, cool and squeeze the lime into this.
This recipe was contributed by Foodie#407884 on 17 Apr 2008
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