Ingredients
- 1 Onion - medium, thinly sliced
- 1 Tomato - medium, chopped
- 2 chilies Green - slit
- 2 tbsp Tamarind paste
- 1 tsp masala Sambar
- 1 tbsp Jaggery (optional)
- 3 tbsps Cilantro leaves - chopped
- to taste Salt
For Tempering:
- ½ tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ¼ tsp Fenugreek seeds
- 2 chilies Dry red
- ¼ tsp Asafoetida / hing
- 8 - 10 Curry leaves
Instructions
- Heat 2tbsp oil in a sauce pan; fry the vadiyalu until golden. Remove and set aside.
- In the same pan, add the tempering ingredients and once the seeds start to splutter, add the chopped onions and green chilies. Cook until the onions are translucent, about 3-4 minutes.
- Next add tomatoes and cook covered until they turn mushy. Add 2cups of water, tamarind paste, sambar powder, salt and jaggery. Bring the mixture to a boil and simmer for 4-5 minutes.
- Finally just before turning off the stove, add the fried vadiyalu and chopped cilantro. Serve with steamed rice and a dry curry for a filling meal.
Notes
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam
Q for Qabooli Biryani
R for Ragi-Barley Sankati
S for Sheer Qurma
T for Thelega Pindi Kura
U for Upma-Pesarattu
V for Veg Dum Biryani
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