I am post this recipe for second day of Blogging Marathon under kids dessert theme and I have chosen payasam recipe which more traditional and must for many festivals and most liked by kids for its sweetness and texture
This is a traditional recipe of Tamilnadu and especially in Coimbatore. It is called as uppu paruppu which means salted dal,because we do not add any masalas or even a tomato which is the speciality of this plain dal fry
Toordal – ½ Cup. Rasam/Soup. add mustard seeds, urad dal, hing and dry red chillies wait until sputter. Even my mom and brother come to this category… J But am not rasam fan, but love paruppu rasam much than other varieties
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Recipe. Pore dal in a bowl and garnish with chopped coriander and serve with steamed rice. Toordal soaked for 1hr & boiled. Turmeric 1/2 tsp. Black mustard 1/2 tsp. Whole cumin 1/2 tsp. Coriander leaves chopped 1/2 cup. Hing 1/2 tsp. Now add the boiled dal and chopped tomatoes and boil for another 5 mins. 1/2 tsp
This is titlePRINT THIS RECIPE. Today, I's really bored of eating the sambar made with thuvar dal. I always add a little too much hing/ asafoetida , as we like our sambarr to smell and tastes great with slight punch of hing, but not over powering