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Sour pulse rice fried beef and coconut chutney(khatti daal Chawal)
Sour pulse rice fried beef and coconut chutney(khatti daal Chawal)

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We hope you got insight from reading it, now let’s go back to sour pulse rice fried beef and coconut chutney(khatti daal chawal) recipe. You can cook sour pulse rice fried beef and coconut chutney(khatti daal chawal) using 34 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Sour pulse rice fried beef and coconut chutney(khatti daal Chawal):
  1. Use For pulse
  2. Take 250 gm pegion pea
  3. Get pinch baking soda
  4. Use 1 tsp red chilli powder
  5. Prepare 1 tsp salt
  6. Take 1/4 tsp turmeric powder
  7. You need 4 tbsp tamarind pulp
  8. Get for rice
  9. Prepare 2 cups basmati rice
  10. Take 1 tbsp salt
  11. Prepare water for boiling
  12. Provide for baghaar of pulse
  13. Prepare 1/4 cup Mustard oil
  14. Get 8-10 curry leaves
  15. Use 1/2 tsp cumin seeds
  16. Provide 3-4 button red chilies
  17. Use for fried beef
  18. Prepare 250 gm beef flate pieces(pasanday)
  19. You need 2 green chillies
  20. Get 1 cup green Coriander leaver
  21. Take 1/2 tsp black peper corn
  22. Take 1 tsp salt
  23. Take 1 tsp ginger paste
  24. You need 1 tsp garlic paste
  25. Prepare 1/2 tsp red chilli powder
  26. You need 3 tbsp mustard oil
  27. You need for coconut chutney
  28. Prepare 1/4 cup dried coconut slices
  29. Prepare 4 button red chillie
  30. Use 4 clove garlic cloves
  31. Take 1 tsp leveled salt
  32. You need serving ingredients
  33. You need onion rings
  34. Provide fried papar
Steps to make Sour pulse rice fried beef and coconut chutney(khatti daal Chawal):
  1. 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
  2. For bhagaar heat oil put all bhagaar ingredients and pour on daal and cover with a lid
  3. 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
  4. 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
  5. 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.
  6. 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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