Sakkara Valli Kizangu Pattani Masala

123 mins
Serves 1
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Directions

  1. 1Blanch the cubed sweet potatoes and peas in boiling water with a pinch of salt for 20 seconds. Drain and set aside.
  2. 2Blanch the cubed sweet potatoes and peas in boiling water with a pinch of salt for 20 seconds. Drain and set aside.
  3. 3Blanch the cubed sweet potatoes and peas in boiling water with a pinch of salt for 20 seconds. Drain and set aside.
  4. 4Heat oil in a pan. Add mustard seeds and let them splutter.
  5. 5Heat oil in a pan. Add mustard seeds and let them splutter.
  6. 6Heat oil in a pan. Add mustard seeds and let them splutter.
  7. 7Add urad dal and sauté until golden brown.
  8. 8Add urad dal and sauté until golden brown.
  9. 9Add urad dal and sauté until golden brown.
  10. 10Toss in cumin seeds, curry leaves, and a pinch of asafoetida powder (hing) for added flavor.
  11. 11Toss in cumin seeds, curry leaves, and a pinch of asafoetida powder (hing) for added flavor.
  12. 12Toss in cumin seeds, curry leaves, and a pinch of asafoetida powder (hing) for added flavor.
  13. 13Add chopped onions and sauté until golden brown.
  14. 14Add chopped onions and sauté until golden brown.
  15. 15Add chopped onions and sauté until golden brown.
  16. 16Stir in ginger-garlic paste and cook until the raw smell disappears.
  17. 17Stir in ginger-garlic paste and cook until the raw smell disappears.
  18. 18Stir in ginger-garlic paste and cook until the raw smell disappears.
  19. 19Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil separates.
  20. 20Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil separates.
  21. 21Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil separates.
  22. 22Add the blanched sweet potatoes and peas. Stir gently to coat them with the masala.
  23. 23Add the blanched sweet potatoes and peas. Stir gently to coat them with the masala.
  24. 24Add the blanched sweet potatoes and peas. Stir gently to coat them with the masala.
  25. 25Add 1/2 cup water (or as needed) and simmer for 5-7 minutes.
  26. 26Add 1/2 cup water (or as needed) and simmer for 5-7 minutes.
  27. 27Add 1/2 cup water (or as needed) and simmer for 5-7 minutes.
  28. 28Garnish with fresh coriander leaves.
  29. 29Garnish with fresh coriander leaves.
  30. 30Garnish with fresh coriander leaves.

Ingredients

  • 2 medium sweet potatoes
  • 2 medium sweet potatoes
  • 2 medium sweet potatoes
  • 1 cup fresh/frozen peas
  • 1 cup fresh/frozen peas
  • 1 cup fresh/frozen peas
  • 2 medium onion
  • 2 medium onion
  • 2 medium onion
  • 2 medium tomato
  • 2 medium tomato
  • 2 medium tomato
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 1 pinch asafoetida powder (hing)
  • 1 pinch asafoetida powder (hing)
  • 1 pinch asafoetida powder (hing)
  • 1 taste salt
  • 1 taste salt
  • 1 taste salt
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 5 red chilly dry
  • 5 red chilly dry
  • 5 red chilly dry
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp urad dal
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 garnish fresh coriander leaves
  • 1 garnish fresh coriander leaves
  • 1 garnish fresh coriander leaves

Equipment

panstraineridli steamer