Serving:3 |Type: Kootu/Poriyal/Chettinadu
Ingredients:
Mango-ginger | -50grms (chopped) |
Capsicum | -1 (small Dices) |
Bengal-Gram Whole | -3tbsp (Boiled) |
Onion | -1 (chopped) |
Tomato | -1(chopped) |
Green chili | -3 |
Tamarind | -small gooseberry size |
Turmeric | -1/4tsp |
Chili powder | -1/2tsp |
Salt | -to taste |
Water | -2 cups |
Rice flour | -1/2tsp |
Seasoning:
Oil | -2tbsp |
Mustard | -1/2tsp |
Cumin | ¼tsp |
Fenugreek | -1/4tsp |
Red chili | 3 |
Curry leaves | -few |
Method:
- Take the tamarind soak it with ½ a cup of water and take out the pulp extract and keep it aside.
- Heat a pan with oil, add all of the seasonings fry it without burning.
- Add onion, green chili and capsicum sauté well about 3 minutes on medium heat.
- Now add tomato, turmeric and salt sauté well until tomato get smashed.
- Then add mango-ginger, boiled Bengal gram dhal and chili powder fry it about 1 minute.
- Now add tamarind pulp and water.
- Boil it until all the vegetables cook through.
- Meanwhile in a small bowl, add the rice flour and water and make a paste.
- Add the rice flour paste after the vegetable are cooked.
- Let it boil for 1 more minute and turn off the stove.
- This mandi should look semi-solid.
Note:
- You can use the water in which the rise was washed, instead of rice flour.
- This dish is very tangy, most enjoyable with curd (yogurt) rice.
Is mangai-inji available in U.S? If so, please tell me where I can find it.