Patter 2 South Indian
Patter 2 South Indian

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, patter 2 south indian. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Patter 2 South Indian is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Patter 2 South Indian is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have patter 2 south indian using 23 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Patter 2 South Indian:
  1. Prepare Rice
  2. Take Small onion sambhar
  3. Get Sambhar powder
  4. Take Salt
  5. Take Small onions half cup
  6. Prepare Hing little bit
  7. Get mustard seeds
  8. Prepare Channa dhal
  9. Prepare Methi seeds little bit
  10. Take Tamarind pulp lemon size tamarind squeezed with water
  11. Get Beans chopped
  12. Take Salt
  13. Take Hing
  14. Make ready mustard
  15. Get half urad dhal
  16. Prepare turmeric powder
  17. Prepare Green chilli
  18. Make ready Grated coconut half cup
  19. Make ready Curry pata
  20. Get Beans curry/subji
  21. Get Curds
  22. Make ready Dry lotus stem fry
  23. Get Method with ingredients listed below

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Steps to make Patter 2 South Indian:
  1. Rice. One cu of rice pressure cooked with 2 1/2 glasses of water for 3 to 4 whistle.
  2. Beans curry : 1 kg washed beans nicely chopped kept aside. Take oil in pan heat it add mustard seeds half teaspoon and half teaspoon half urad dhal little hing curry pata Handful and and half teaspoon turmeric powder. Cook well then add the chopped beans and salt and cook well. Now grind half cup coconut with two green chilli and mix in with cooked beans it’s ready to serve.
  3. Sambhar : Peel and wash the small onions then keep aside.Take oil in kadai all 1/2 teaspoon mustard seeds 1/2 teaspoon Chanadhal and little methi seeds with handful of curry pata hing and turmeric powder, now add the small onions and cook well. Now to this add tamarind pulp squeezed from a lemon size tamarind ball.
  4. Cook the pulp well with salt and 3 spoon of sambhar powder. Once well cooked add 1/2 cup of cooker toor dhal nicely mushed up. Boil for two mins and serve with rice curds fried lotus stem and beans Subji.

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