Sairam Sowmya. In our house we do this Menthiya Masiyal differently. My grandma's recipe. In pressure cooker toor dhal one cup and one tablespoon scoop Menthiya seeds are cooked with Turmeric powder. After that tamarind juice is sqeezed and kept ready. Dhal is mashed and after adding tamarind juice and salt is cooked. Thadka is given with mustard red chillies for adequate karam hing and karuveopilai. In the end we can garnish with kotthavarangai vathal kathiri vathal...it will be amazing.
I too make menthiya masiyal as told by my mother in law. Any one with stomach dis order this will come in our menu. It is a simpler version. We dry roast equal measure of toor dal and vendhayam, wash it and pressure cook with turmeric powder. In the mean time take a kadai add oil n temper with mustard seed,curry leaves n red chillies(killi) add tamarind water bing to boil. When raw smell of tamarind goes add smashed precooked dal and bring to boil. Masiyal is ready it is awesome to have with hot rice n ghee or even gingelly oil
அருமை மாமி.இன்றைக்கு விக்கிற விலைவாசியில மசாலா சேக்காம,வீட்டில் எப்பவுமே இருக்கிற மளிகைப்பொருட்களை வைத்து,அதுவும் நாம் மறந்துபோன பாரம்பரிய சத்தான குழம்மை தயார்செய்து காண்பித்தீர்கள்.அருமை...கள் உப்பு பயன்படுத்துறீங்க இதுவும் நம் பாரம்பரியம்தான்🙏 நான் இன்றுமுதல் உங்கள் சந்தாதாரர்🥰🙏.
Thanks for the age old recipe from ramnad-great land of simple cuisines. Speciality of ramnad veg dishes are 1. Unique taste 2. Different method of preparation 3. Few essential ingredients & healthy. 🌷🌷🌷💥
Excellent unique interesting delicious and new recipe. 1 st time hearing about this. Tnx a lot mam for sharing. Pl add ingredients list mam. Beautiful explanation. 👌👌👋👋🙏🙏
A very nostalgic recipe.i will try this menthiya masiyal tomorrow itself.thank uou sowmya for your hard efforts to bring out some authentic recipes. Wishing you &all in your family A very HappyNew year 😍😍
Mam one suggestion. Why can’t we add tamarind juice also in the dal mixture to be cooked in the Cooker? The thing is that I prepare Sambar in the cooker by adding veggies, tamarind pulp, Tovar dal, Sambar powder, Hing powder, turmeric powder and Salt. After three whistles and After half an hour I just give vagaar with mustard methi and curry leaves and add water if required. The same can be called arachuvitta Sambar if you grind roasted coriander seeds with half cup coconut and add. Bring it to boil for two minutes.
