Thursday, 24 January 2013

Vaalache Birde

Vaalache birde or dalimbyachi usal  is a very popular and tranditional maharashtrian  dish loved by all . It is a must in Brahmin or CKP houses during important occasions and functions. Vaal is available in 2 varieties - safed vaal or Kadve vaal . Kadve vaal are considered to be superior in quality and taste and are mainly used for making birde.
Vaal has to be soaked in lukewarm water overnight . Then drain the water in the morning and tie them in a muslin cloth the way we tie to make paneer. After about 8 hours they will sprout porperly. Remove the skin and vaal are ready to be used for birde.


Ingredients : 

2 cups ........................soaked and sprouted vaal
1 cup..........................finely chopped onions
1/2 cup ........................fresh grated coconut
2/3 ............................green chillies
1 tsp...........................turmeric powder
1 tsp......................mustard seeds
2/ 3 ..........................kokam ( or 1 tbsp tamarind pulp)
jaggery
salt
oil




Method :

Heat oil, add mustard seeds after they splutter add onion and saute till transparent.
Add vaal, turmeric powder, jaggery , kokam or tamarind and salt.
Fry for some time and add 1/2 cup water and cook till vaal are soft and cooked.
Garnish with freshly cut coriander and grated coconut.( These are must they lend a beautiful
flavour to the dish)

3 comments:

  1. 1st here and love your blog. Happy to follow you. This recipe is new for me and I will try this soon. Please do visit my space.

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  2. Delicious and yummy. Today I posted a Maharashtrian dish too.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/cabbage-zunka.html

    ReplyDelete