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Moong Dal Kozhambu



Take a thick bottomed vessel with a capacity of atleast 3/4 litre and soak tamarind in it in a little water and keep aside. Cook moong dal till 2 whistles and keep aside. Quarter tomato and keep aside. Halve red chillies and keep aside.Chop the green chillies fine and saute a little in oil and keep aside. Add a little water to the rice flour, mix well by hands to eliminate the lumps and keep aside. Squeeze out tamarind, retaining the tamarind and water solution; dilute this solution with 400 ml of water. Fry mustard, fenugreek, asafoetida, red chillies and thoor dal in a little oil until the mustard crackles and add to the diluted tamarind solution. Add the chopped green chillies, sambar powder, curry leaves, coriander leaves cooked dal and quartered tomato to the tamarind solution and bring the solution to a boil; stir the solution constantly to ensure that lumps are eliminated. Add the rice flour solution to the boiling tamarind solution and shut off the flame when the boiling ingredients begin to thicken. Add salt and serve hot.
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