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)
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)
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ReplyDeleteGood one
ReplyDeleteDelicious and yummy. Today I posted a Maharashtrian dish too.
ReplyDeletetoday's recipe:
http://sanolisrecipies.blogspot.in/2013/01/cabbage-zunka.html