5 Jan 2013


Whenever there's Biriyani made at home, it is always married to, either the Kathirikai kosthu or this Thalsa. The most important factor to be kept in mind is that this recipe is a ZERO OIL recipe.... When Biriyani is made with all the world's richness... this thalsa stands by it with all the humbleness.... (I hope even weddings in life are all about this....though each may be contradicting to the other... yet together they always stand divine.... Hope I'm not getting tooo philosophical!!!!!!!!!!!)

Now going on to the recipe, it is very simple to be prepared and can be made in no time.. I don't remember the source of this... but I can swear this is the most simple accompaniment to Biriyani... Make it once and sure this would turn into a keeper.... It also goes well with roti (so you need not have to make another side-dish for dinner ;-))!!!! Try it out and let me know....

You will need..........

Toor dhal - 1/2 cup
Channa dhal - 2 tbsp
Turmeric powder - 1/2 tsp
Hing - 2 pinches
Onion - 1/2 (sliced)
Tomato - 1 (sliced)
Ginger garlic paste - 1 tsp
Sambhar powder - 2 tsp
Salt - as required
Brinjal / Plantain / Chicken bones / Mutton bones - cut into chunks (optional)

Get going..........
  1. Pressure cook both the dhals with enough water, hing and turmeric powder for upto 3 whistles. After the pressure is released, mash them well and add a cup of water.
  2. Then add all the other ingredients with the required salt. Pressure cook it for a whistle (only one is enough... otherwise all the veggies would not retain shape and would get mashed...)
  3. Open the cooker and transfer it to a serving bowl. Add coriander leaves for garnish (I did not have them at hand..)

Enjoy with your flavourful Biriyani!!!!!!!!!!!!!!!!!!

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