Transfer the cooled mixture to a mixer jar. Add tamarind pulp, ensuring fiber is removed. Incorporate salt to taste, 1 heaped ...

South Indian cuisine, known for its crispy texture and savoury flavour. While traditionally a simple dish made from fermented ...

A common variation of coconut chutney also incorporates cilantro for a more savory flavor profile. Additionally, it's not ...

Separately soak the rice and urad dal, then grind them into a smooth batter ... Allow to cool somewhat, carefully remove the ...

A classic flatbread of Bengaluru made with rice, various spices, onions, and grated vegetables, served with coconut chutney ...

Soak urad dal for 30 minutes. Grind the dhal ... Fry it in sesame oil, till golden brown. Serve it with chutney.

Heat oil add mustard seeds, curry leaves and red chili for tempering. 5. Mix the tempering mixture with the chutney. 6. Heat 3 tsp oil in kadai and roast urad dal, chana dal, cumin and 3 dried red ...

When making daal at home, it's tough to get results as good as an authentic Indian restaurant. But following our expert's tips gets you closer.

Serve with green chutney or tamarind sauce for added flavor. Dahi Vada Dahi Vada is a traditional Indian snack made from lentil fritters soaked in cool, creamy yogurt. The vadas are typically made ...

1. Start by rinsing 1 cup of idli rice and 1/4 cup of urad dal (split black gram) in water until the water runs clear. Then, ...

First up, grind soaked white urad dal along with water in a grinder ... Once done, transfer them on a serving plate and serve with green chutney and masala chai.