Hi all.. To start with..my Grandma's favourite recipe... Siyalam..
SIYALAM
Ingredients
Moong dhal 2 cups
Rice 1 fist full
Turmeric
Onion 3 nos medium size (finely chopped)
Green chilli 3 or 4 (finely chopped)
Garlic 2 full (finely chopped)
Ginger 1/2 inch (finely chopped)
Oil 6 - 7 spoons
Mustard, urad dhal, channa dhal (for tempering)
Tamarind small lemon size (soaked in 1 1/2 cup water)
Coriander leaves and curry leaves for garnishing
Chilli powder(optional)
Salt to taste
Method
Soak moong dhal and rice together for 2 hrs. Then grind this along with required salt and turmeric to idli batter consistency and allow it to ferment for 3 hrs. Then pour into idli moulds and steam cook for 13-15 mins. Cool the idlis and cut into small pieces. In Kadai add oil, mustard seeds, urad dhal, channa dhal, onion, ginger, garlic, green chillies. Stir cook for nicely then add the tamarind extract. Don't forget to add salt. If you want to add chilli powder add at this stage. Add the cut idlis and cook till the raw smell of tamarind disappears. Sprinkle coriander leaves and curry leaves and serve hot.
SIYALAM
Ingredients
Moong dhal 2 cups
Rice 1 fist full
Turmeric
Onion 3 nos medium size (finely chopped)
Green chilli 3 or 4 (finely chopped)
Garlic 2 full (finely chopped)
Ginger 1/2 inch (finely chopped)
Oil 6 - 7 spoons
Mustard, urad dhal, channa dhal (for tempering)
Tamarind small lemon size (soaked in 1 1/2 cup water)
Coriander leaves and curry leaves for garnishing
Chilli powder(optional)
Salt to taste
Method
Soak moong dhal and rice together for 2 hrs. Then grind this along with required salt and turmeric to idli batter consistency and allow it to ferment for 3 hrs. Then pour into idli moulds and steam cook for 13-15 mins. Cool the idlis and cut into small pieces. In Kadai add oil, mustard seeds, urad dhal, channa dhal, onion, ginger, garlic, green chillies. Stir cook for nicely then add the tamarind extract. Don't forget to add salt. If you want to add chilli powder add at this stage. Add the cut idlis and cook till the raw smell of tamarind disappears. Sprinkle coriander leaves and curry leaves and serve hot.
No comments:
Post a Comment