Val Papdi Gashi ( Amarakka / Avarakka )

Val Papdi Gashi ( Amarakka / Avarakka )

Serves: 3

You will need

100 g val papdi
1/2 cup tur dal
1 1/2 cup water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
2 potatoes, cut into cubes
2 tomatoes or 2 teaspoon tamarind paste or 1/4 cup tamarind juice
3/4 teaspoon salt ( or to taste )

For Coconut Paste:

1 cup ( 100 g ) coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoon water

Make a fine paste of above ingredients with water ( do not add more water ).

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin ) seeds
1/4 teaspoon methi seeds ( fenugreek )
1 spring curry leaves

Method

Wash and clean val papdi / amarakka. Remove the fibre from sides. Cut into 1/2 - inch pieces.

Wash and clean tur dal. Pressure cook with 1 1/2 cup water, 1/2 teaspoon oil and 1/4 teaspoon turmeric powder for 20 minutes ( reduce the heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the pressure cooker to cool naturally.

Boil cubed potatoes with cooked dal ( including dal stock ), salt to taste and tomatoes / tamarind paste or tamarind juice.Cover and cook for 15 - 20 minutes on a medium heat or till half done.

Add val papdi / amarakka pieces and cook for 5 minutes.

Finally add coconut paste. Mix well. Adjust salt if you required. Cover and cook on a low heat for 10 minutes or till done / fragrant. Stir occasionally.

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they begin to pop add cumin seeds ( jeera ), methi ( fenugreek seeds ) and curry leaves. Saute for 2 -3 minutes or till fragrant. Pour this seasoning over val papdi gashi.

Serve with rice, sukke, dali thoy, nonche ( pickle ) and papad.




Nagar Panchami Prasadam ( Nivedu ) from temple

My nephew from Kerala mailed this photo. They received udita gaari (urad dal vada ) prasadam / nivedu from temple ( MTD Temple - Mutathu Thirumala Devaswom - Cherthala, Kerala ) after Nagar Panchami pooja.