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It is a popular accompaniment in South Indian cuisine, easy to prepare and are time savers. A very small serving can make a meal very tasty on days when fresh food stock is scarce.
Wash and peel Ridge-gourd. Set aside. Use the gourd for preparing any dish of your choice. Collect all the dry ingredients and keep aside.
Heat 1 tsp oil in a Kadai/pan. Fry asafoetida flakes until it softens and puffs up. Set aside. Fry the tamarind and set aside.
To the same Kadai, add 1 tsp oil and add all other ingredients except chillies. Once everything is roated in oil, throw in the chillies and roast until the dhals turn a deeper brown and the chillies puff up. Take care not to burn the spices.
Saute the peel in the kadai until it wilts (2 minutes). Turn it off and set this separately. Collect the roasted dhal in a mixer, add salt, turmeric. Add water, jaggery, lentils again to make a coarse paste.
You can add 1 tbsp of sesame oil and mix well. This is optional.
Mix 2 tsp of Thuvayal/ Chutney with rice and ghee and serve along with any dhal curry. Or serve this as an accompaniment with any main course. Goes well with Dhal curry, Curd rice and also Idli and Dosa.
SERVING: 6
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Total: ₹689.00
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