STEP 1.1. Take a pan, add some dessicated coconut and roast for a few minutes. Then add some curry leaves. Keep aside
step 2
STEP 2.2. Take the pan again and roast some red dried chillies as well and keep aside. Roast the coriander seeds and cumin seeds, fennel seeds, some cloves and cinnamon too. Make sure you roast all these spices separately for better masala.
step 3
STEP 3.3. Take all the roasted spices and grind them finely.
step 4
STEP 4.1. Now take a pan, heat some oil and add some mustard seeds, curry leaves, split black gram and roast for a while. Then add some asafoetida to taste, some chopped onions and tomatoes and cook for a while.
step 5
STEP 5.2 add the grinded spices in the pan and mix well.
step 6
STEP 6.3 add a cup of tamarind pulp and some water along with some jaggery.
step 7
STEP 7.4 after a while add a pinch of turmeric powder, salt and water as required.
step 8
STEP 8.Add some boiled small potatoes. Mix well.
step 9
STEP 9.The urlai is ready. Serve hot.
Nutrition value
1816
calories per serving
72 g Fat30 g Protein262 g Carbs54 g FiberOther
Current Totals
Fat
72g
Protein
30g
Carbs
262g
Fiber
54g
MacroNutrients
Carbs
262g
Protein
30g
Fiber
54g
Fats
Fat
72g
Vitamins & Minerals
Calcium
604mg
Iron
17mg
Vitamin A
4164mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
11mg
Vitamin B6
3mg
Vitamin B9
309mcg
Vitamin B12
0mcg
Vitamin C
279mg
Vitamin E
6mg
Copper
2mcg
Magnesium
604mg
Manganese
15mg
Phosphorus
732mg
Selenium
7mcg
Zinc
6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment