Attu pulusu / Moong daal dosa in tangy tamarind sauce

Welcome New Year!! and welcome everyone to my blog in the new year :))



This month is going to be pretty exciting for me....soon my blog will turn an year...an year on blogging...gosh didn't think I would last that long!!! which I say becos of my habit of starting and stopping stuff in the middle, way too many times....but it you guys and you lovely comments which kept me going I guess...I am always enthusiastic to see all the comments I get!!! yaaaayyy...and also to all my social network friends who keep me sane from day to day...thank you all!!



All you all know I  haven't done much cooking or baking or anything much except enjoying my vacation in LA. I will soon write up on what all I did and ate in what restuarants while I was in LA....soon (head nodding)....



So I was thinking what to write as my first post this year and settles on this from my drafts....a favorite dish my childhood....still love it now and its perfect comfort food in winters too. Only that I don't make it too often to enjoy it so. And who doesn't love warm tangy and spicy dishes in winters....just mix it up in some hot rice and gobble it up!! yumm! Its called 'Attu Pulusu' or translated Moong daal dosa in tangy tamarind sauce....As much as I know its made only with moong daal dosa batter, that too left over. But I have tried making it the same with egg omlete or also with besan dosa, but nothing ever tastes so good as and when made with Moong daal dosa or pesar attu.



I try making this whenever I make Pesar attu. There is always a cup of batter leftover (or not, but we can always make it leftover ;)). A thick dosa is made and mixed with pulusu. Doesn't take much time to make it, but sure do try it when you next time make pesar attu.



Ingredients:

For pesar attu:



1 cup pesar attu batter

1 small onion, chopped

1 green chilli, chopped

some chopped coriander leaves

1/2 tsp oil



For pulusu:



1 tsp methi seeds, fenugreek seeds, dry roasted and ground to powder

1 large onion, sliced long or julienned

1 large tomato or 2 small chopped

4-5 green chillies

1/4 - 1/2 cup thick squeezed tamarind juice from pulp

1 tsp sugar or jaggery

1/2 cup water



1/4 tsp mustard seeds

1/4 tsp jeera or cumin seeds

1/4 tsp urad daal

2-4 dry red chillies

5-6 curry leaves

1/2 tbsp oil







Method:



Add chopped onions, green chilli and chopped coriander leaves to the pesar attu batter.

Heat tawa with oil and make a dosa with the batter. It should be thick not thin like dosa.

Let it brown on both sides. After cool, cut into about 2 inch square or smaller.



Dry roast methi seeds and grind them into powder after cool.



Heat oil in a pan. Add the urad daal and saute for 1 minute. Add the mustard seeds and jeera and let them splutter. Add the curry leaves and dry red chillies before adding onions and green chillies. When the onions turn translucent, add the chopped tomatoes and saute them till they are cooked and soft.

Add the thick tamarind juice and add about 1/2 cup water to make the sauce. Let cook for 5 minutes.

Add the sugar or jaggery and mix well.

Add the chopped attu pieces into the sauce cook for about 5 minutes.

Add the methi seeds powder and mix well taking care not to break the attu pieces. Add more water if the sauce gets thick after adding the attu pieces cos they absorb the juice.

Add chopped coriander leaves for garnish.

Serve hot with roti or chappathi or with hot rice.

Enjoy!!!