Recipe Name: Pesala Kadiyalu with Coriander Oorupindi
Recipe by: Uma Maheswari G C
Ingredients:
PESALA KADIYALU Green Gram Dal - 200 gms, Raw Rice - 50 gms, Green chillies - 4 nos., Salt - To taste, CORIANDER AND CURRY LEAVES OORUPINDI Urad dal - 50 gms, Red chillies - 3 nos., Green chillies - 2 nos., Asafoetida - 1 piece or 1/4 tea spoon, Coconut - 1/2 medium sized coconut, Coriander leaves - 30 gms, Curry leaves - Few, Salt - To taste
Procedure:
PESALA KADIYALU
Soak rice and dal together for 4 hours. Grind it along with green chilli and salt until it gets a smooth consistency. Let it ferment for 10 hours. Pour the batter in the special tawa (as shown in the picture). Roast the Kadiyalu both sides by applying oil. Serve it hot.
CORIANDER AND CURRY LEAVES OORUPINDI
Roast the Urad dal, asafoetida and red chillies in kadai and let it cool. Now add the remaining ingredients and grind it to a coarse oorupindi consistency.
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