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Mudre kanni
INGREDIENTS:
Horse gram: 100gms
Green chillies: 2 nos.
Garlic: 2 flakes
Tamarind: 5 gms.
Black jaggery: 2 gms
Oil: 5 ml.
Water: 200 ml.
Mustard: 2 gms
Red Chillies: 2 nos.
METHOD:
Chef T.K.V. Palanimurugan is the Director-cum-chef of LiBa’s Multi-cuisine Restaurant of Hotel Sri Rajali. He has worked in various star hotels in a career spanning over a decade. He specialises in south and north Indian dishes.
Wash and soak the horse gram for two hours. Make a fine paste of green chillies, garlic and tamarind.
Cook the horse gram in a thick bottomed vessel along with water till it becomes soft. Strain it and add ground masala and continue boiling till it thickens. Add black jaggery and boil. Give it a tempering of mustard and red chilli.
Serve hot or cold with boiled rice or curd rice.
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Pondicherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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