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The ingredients needed to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal):
- Provide For pulse
- You need 250 gm pegion pea
- Get pinch baking soda
- Take 1 tsp red chilli powder
- Get 1 tsp salt
- Provide 1/4 tsp turmeric powder
- Take 4 tbsp tamarind pulp
- Prepare for rice
- Provide 2 cups basmati rice
- Take 1 tbsp salt
- Take water for boiling
- Use for baghaar of pulse
- Provide 1/4 cup Mustard oil
- Prepare 8-10 curry leaves
- Take 1/2 tsp cumin seeds
- You need 3-4 button red chilies
- Prepare for fried beef
- Provide 250 gm beef flate pieces(pasanday)
- Prepare 2 green chillies
- Get 1 cup green Coriander leaver
- Use 1/2 tsp black peper corn
- Prepare 1 tsp salt
- You need 1 tsp ginger paste
- Provide 1 tsp garlic paste
- You need 1/2 tsp red chilli powder
- Provide 3 tbsp mustard oil
- Prepare for coconut chutney
- Get 1/4 cup dried coconut slices
- Prepare 4 button red chillie
- Take 4 clove garlic cloves
- Provide 1 tsp leveled salt
- Take serving ingredients
- You need onion rings
- You need fried papar
Instructions to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal):
- For pulse(daal) wash pegion pea (arhar daal) and put in a pan with water and pinch of sida red chilli powder and turmeric powder and bring a boil then cook on low flame after reducing some water cover it with a lid and cook on low flame till it tender then mash with masher (ghonta) to make smooth paste then add salt and tamarind pulp and 1/2cup water and cook in medium flame when it turns normal consistancy off the flame
- For bhagaar heat oil put all bhagaar ingredients and pour on daal and cover with a lid
- For fried beef mash the beef pasaday on stone sill then bland corinder leaves black ppr corn green chilli on stone sill with little water and then heat oil in a pan and add crushed beef blanded green masala and remaning ingredients fry it and add water to make it tender when oil become on serface off the flame
- For coconut chatny heat coconut slice and button red chilli when it becomes golden off the flame and griend with remaning ingredients on stone sill
- For rice boil rice with salt when it becomes tender,deain all water and put skllit on stow on low flame and put the rice pan on it and cover with a lid cook for 15 min.
- Serve pulce,rice, fried beef, coconut chutney papar,onion slices in a platter
Deep Fried Beef or Mutton Rolls. Lidah Kuah Asam (Spicy Beef Tongue in Sour Sauce). Lime Leaf Chicken with Sweet Chilli & Peanut Dipping Sauce. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. The ingredient you add make a lot of difference to the final taste and flavor in the coconut chutney - eg adding tamarind or tomatoes will impart a sour taste in the chutney.
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