Thili Saaru

1/2 cup toor dal
2 tsp tamarind water
Salt to taste
Jaggery to taste
3 tsp coconut gratings
Chopped coriander leaves 

To be roasted and powdered:

2 tsp coriander seeds/ daniya
1/4 tsp cumin seeds/ jeera
1/4 tsp mustard seeds/ rai
4-5 fenugreek seeds/ methi
10 dry red chillies(byadgi)
Dry roast separately till it turns brown or till you get nice aroma.
Let it cool and then make fine powder and keep aside.

For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
1/4 tsp hing / asafoetida powder


  • Wash toor dal and cook with 5 cups of water in cooker for 3-4 whistles
  • Put the cooked dal in a vessel. Add, ground powder, tamarind paste, coconut gratings,salt, jaggery and boil for 10 mins.
  • Turn off the flame and temper with the mentioned ingredients.
  • Garnish with chopped coriander leaves and serve hot with hot rice and papad.


Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Nippat / Nippattu