Ingredients:
Aval - 200 gms
Tamarind - Medium lemon sized ball
Trumeric Powder - A pinch
Asafoetida - a pinch
Peanuts - Fistful
Cashews (broken) - as needed
Green Chillies - 2 (slit lengthwise)
Channa Daal - One teaspoon
Oil - 1/4 cup
Salt - to taste
Curry leaves - a bunch
Mustad Seeds - One teaspoon
Preparation:
1. Soak the tamarind in one cup of water for 15 mins and extract the juice. Add another cup of water to the tamarind and extract the juice again.
2. To the tamarind juice, add the pinch of turmeric, salt, asafoetida and mix it thoroughly. Check for salt.
3. Now add the aval, mix it and let it soak for around 1/2 hour.
4. After 1/2 hour you can see that the volume of aval has doubled. All the water should have been absorbed. If there is any water, drain it. Also, squeeze out extra water from the aval.
5. The soaked aval should be wet and soft.
Method:
1. Heat the oil in a kadai.
2. Once the oil is hot, add the mustard seeds and let it splutter.
3. Now add the channa daal, peanuts and cashews and fry them
4. Once the cashews are golden brown, add Asafoetida, curry leaves and chilli and saute them.
5. Switch off the stove and add this to the aval.
6. Mix it thoroughly using a spatula.
7. Check for salt and add if necessary. Serve with a dollop of yoghurt.
Aval - 200 gms
Tamarind - Medium lemon sized ball
Trumeric Powder - A pinch
Asafoetida - a pinch
Peanuts - Fistful
Cashews (broken) - as needed
Green Chillies - 2 (slit lengthwise)
Channa Daal - One teaspoon
Oil - 1/4 cup
Salt - to taste
Curry leaves - a bunch
Mustad Seeds - One teaspoon
Preparation:
1. Soak the tamarind in one cup of water for 15 mins and extract the juice. Add another cup of water to the tamarind and extract the juice again.
2. To the tamarind juice, add the pinch of turmeric, salt, asafoetida and mix it thoroughly. Check for salt.
3. Now add the aval, mix it and let it soak for around 1/2 hour.
4. After 1/2 hour you can see that the volume of aval has doubled. All the water should have been absorbed. If there is any water, drain it. Also, squeeze out extra water from the aval.
5. The soaked aval should be wet and soft.
Method:
1. Heat the oil in a kadai.
2. Once the oil is hot, add the mustard seeds and let it splutter.
3. Now add the channa daal, peanuts and cashews and fry them
4. Once the cashews are golden brown, add Asafoetida, curry leaves and chilli and saute them.
5. Switch off the stove and add this to the aval.
6. Mix it thoroughly using a spatula.
7. Check for salt and add if necessary. Serve with a dollop of yoghurt.
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