PUSINI RASAVANGI

PUSINI RASAVANGI

Ingredients:

2 cups pusini cut into cubes
50 grms boiled toor dal
1 cup tamarind juice from 2 tsp tamarind paste
¼ tsp tumeric powder

To Roast And Grind To Paste:
1 tbs oil
1 ½ tbs channa dal
1 tbs coriander seeds
5 dried chillies
Little asafoetida powder

2 tbs grated coconut
2 sprigs curry leaves

To Season:
2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
Little asafoetida powder
1 sprig curry leaves
Little coriander leaves chopped
Salt to taste

Method:
Cut the pusini into small cubes. Use little water just to immerse,
the pusini, boil till just cooked. Do not over cook.
Remove and keep aside.

Heat 1 tbs of oil in a wok, add in the channa dal. Fry till lightly brown.
Add in the coriander seeds, dry chillies, asafoetida, fry till nice aroma comes.
Remove from the stove, add in the curry leaves and the grated coconut.
Mix well, cool and grind to a paste.

Heat a wok with the 2 tbs oil, add in the mustard seeds, add in the asafoetida,
and the urad dal, fry well. Add in the cup of tamarind juice. Boil till the
raw smell goes. Add in the salt, mix well.

Add in the tumeric powder, ground masala and let it boil once.
Add in the boiled pusini, and the cooked dal.
Let it come to a nice boil. Taste for salt and remove from stove.
Add in the curry leaves, and garnish with the cut coriander leaves.
Serve with rice or roti.