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

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Sour pulse rice fried beef and coconut chutney(khatti daal Chawal). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Sour pulse rice fried beef and coconut chutney(khatti daal Chawal) Recipe. From spicy to sweet and soft to crispy, Indian pickles and chutneys are the perfect partner for a well made meal. Recipes Chutney raita dip & sauce recipes, history, equivalents, usage, and cooking tips.

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.

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

1. Prepare of For pulse.
2. You need 250 gm of pegion pea.
3. Make ready pinch of baking soda.
4. Make ready 1 tsp of red chilli powder.
5. It’s 1 tsp of salt.
6. You need 1/4 tsp of turmeric powder.
7. It’s 4 tbsp of tamarind pulp.
8. Prepare of for rice.
9. It’s 2 cups of basmati rice.
10. Prepare 1 tbsp of salt.
11. You need of water for boiling.
12. Prepare of for baghaar of pulse.
13. You need 1/4 cup of Mustard oil.
14. You need 8-10 of curry leaves.
15. Make ready 1/2 tsp of cumin seeds.
16. You need 3-4 of button red chilies.
17. It’s of for fried beef.
18. Take 250 gm of beef flate pieces(pasanday).
19. Prepare 2 of green chillies.
20. Prepare 1 cup of green Coriander leaver.
21. Make ready 1/2 tsp of black peper corn.
22. Take 1 tsp of salt.
23. It’s 1 tsp of ginger paste.
24. Make ready 1 tsp of garlic paste.
25. Make ready 1/2 tsp of red chilli powder.
26. It’s 3 tbsp of mustard oil.
27. Take of for coconut chutney.
28. It’s 1/4 cup of dried coconut slices.
29. Take 4 of button red chillie.
30. Prepare 4 clove of garlic cloves.
31. You need 1 tsp of leveled salt.
32. Take of serving ingredients.
33. Take of onion rings.
34. You need of fried papar.

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

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.

Aam Ka Murabba, Aam Ki Meethi Chuteny, Aloo Bukharay Ki Chutney, Sweet and Sour Chutney and Nauratan Chutney - "Chutney" can also be assumed as Asian jam because it is prepared in pretty much the same method, but representing the Asian cuisine spices are always added to chutneys which gives them a sweet, sour and spicy flavor.Pakistani Recipes in Cuisine of Pakistan are great in taste and are fun to cook.Pakistani food is often spicy and is known for its richness.

To see more details and confirm this group invitation, follow the link below: Veg.See more ideas about Chutney recipes, Chutney, Recipes.Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney) This verdant paste is garnished with the earthy spice blend tarka, a mix of black mustard seeds, lentils, curry leaves, and dried chiles.We tried Rajma, dal, matar paneer, anar dane ki chutney, rice, and tandoori roti.The food is all cooked on a wooden fire in traditional utensils like deshka and sagla.