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Sunday, June 20, 2010

PATTOLLI


Pattolli is a traditional andhra dish.It is a protein rich curry which tastes and ideal with rice and rotis.When the fridge is empty and no vegetables in the home,then this dish is handy and easy to make.This dish is a variation from daily preparing routine menu,and it will be a big hit and rank 1st in parties and get togethers.Pattolli is a dish which a housewife can smartly  feed her family with a nutritous and tasty stuff.It can be made with bengal gram dal and onions.An occasionally made dish as it consumes more oil,and using very less oil is recommended by doctors.
Materials:
Bengal gram daal-2 cups
Red mirchi-4 to 6 nos
Reduce if you want it to be less hot
Jeera 1/2 tsp
Salt
Seasoning:
Oil-100 to 150 gms
Urad dal- 2 tsp
Mustard seeds-1 tsp
Chopped green chillis-4 to 5 nos
Chopped onions-1 cup
Curry leaves
Hing(a pinch)
Those who dont like hing can add chopped garlic
Haldhi a pinch
Method:
Wash well,and soak bengal gram daal in hot water for atleast one hour(if u soak in cold water it will take more than 2 hours to soak.)
Wet grind bengalgram daal with 4 to 6 red mirchis jeera and salt,coarsely.
Very less water is to be used while grinding.
Now place a kadai (thick bottomed)on the stove,add oil 100 gms  ,(it will take more oil in this procedure).
Add urad dal,mustard seeds,finely chopped onions,curry leaves,and chopped green chillies,etc etc..
Fry well in a low flame,after the onions turn transculent,add grinded bengal gram mixture,and stir frequently till done.
(beware very soon it will be over fried and turns black in the bottom layer,so continuosly stir for every 2 mins,that too in low flame)
It takes more time up to half an hour,to get fried,and frequently add 1 to 2 tsp oil.
The coarsely grinded bengalgram dal paste,have to be fried slowly in low temperature,stirring frequently,and the pattoli will be,should i say vidavidaladuthu smooth ga vasthundhi.

This is a recipe from my sister Padmas kitchen of Kakinada.

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