Ingredients : Gavar – 250 gms
Haldi pd – 1 tsp
Tur dal – 2 cup
Whole Dry Red chillies- 6 nos
Green Chillies – 4 nos
Mustard seeds – 2 tsp
Hing – 3 tsp
Oil – 4 tblsp.
Method : Finely chop gavar in to small pieces. Boil with water with Haldi pd . After 10 mins add salt and cook it. Once cooked drain the water and press so that excess water is drained out nicely. Keep aside.
Soak the tur dal in water for 3 / 4 hrs. Then drain the water and divide into 2 half. In a blender add one portion of the dals and 2 red chillies, 2 green chillies , curry leaves , and sprinkle water and grind into a coarse paste and remove into a bowl. Repeat the same for the next portion of dals also . Add salt and hing in the dal mixture and mix well.
Now grease the idli moulds and put handful of this paste in each hole and make a hole in centre . This is to allow it to steam well the inside parts also. Steam it as you do for the idlis for 15 / 20 mins. You can check if cooked by passing the knife through the paste . It should come out clean.
Now remove from the mould and cool it well.Cut the cooked dals into small pieces. Now take a blender add 15 portions of the cut dals and with the whipper button give a grind 1 or 2 times. You will find that the dals become into a powder form. Transfer it to a bowl. Do the rest also in the same way.
Now take a pan add 2 tblsp of oil add Mustard seeds and after they flutter,add this dal mixture- Toss well and keep in slow fire and keep stirring for 10 mins to make them lightly crisp. If you want you can add some more Hing at this stage to get more flavor. Once done keep aside. This Dal mixture - USLI can be eaten plain also or if mixed with rice, also taste well.
Take another pan add the 2 tblsp oil , Mustard seeds, Urad dal, curry leaves, 2 red chillies. Let them all flutter and be light brown - to this add the Gavar and toss well . Add sugar, Hing at this stage and toss well. Now add the required ULSI to this and mix well. Slow the flame of gas and toss it for 5 mins. Can be eaten with plain rice with a dollop of Ghee . Also a good accomplaiment for Sambhar Rice.