PAITHAMPARUPPU MACIAL

This recipe of MACIAL is easy to make.Though the word "macial"
means "to mash", there is no such process in this recipe. It tastes
good when it is done the way given below.My mother does it this way
and very few times i get the same tinch though i made it several
times.I used to keep changing the stores to get the right type of
moong dal, thinking the taste depends on the type of moong dal.To
some extent it is true. And also while cooking dal it should be
seen as seperate dal and look "ELAI ELAI AGA". That is the term we
use to imply the cooked stage of dal.The tamarind used here is half
the measure we use for sambar. This recipe replaces sambar in the menu.
Fried applam or fryums go very well with macial sadam.

Most of the preparations in the day to day menu never had much of spices
like masala powder, not even onion. So the ordeal of peeling and cutting
onion too was not there. But all the recipes tasted good. These were the
comfort food in many families.I am giving two types of macial one with
moong dal and the other with tuvar dal.


INGREDIENTS

MOONG DAL 3 FISTFUL

TAMARIND 2 MARBLE SIZE
OR
TAMARIND PASTE 1/2 TSP

TOMATOES 2 MEDIUM SIZE

GREEN CHILLIES 2

HALDI 1/4 TSP

SALT

CHILLI POWDER 1/2 TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 2

CURRY LEAVES

LG 1/2 TSP
or
perungaya karaisal 1/2 tsp


WASH DAL AND KEEP. CUT TOMATOES AND SOAK TAMARIND IN 1/2 CUP WATER

AND EXTRACT PULP. SLIT GREEN CHILLIES. IN A PAN COOK DAL IN ENOUGH

WATER ADDING HALDI. WHEN 1/2 DONE ADD CUT TOMATOES, GREEN CHILLIES,

SALT. ADD TAMARIND EXTRACT AND BOIL. WHEN DONE ADD CHILLI POWDER AND MIX.

INHOT OIL DO TEMPERING AND ADD TO DAL AND ALLOW TO BOIL FOR FEW MINUTES.

GARNISH WITH CORIANDER LEAVES.

WHEN MOON DAL IS COOKED DIRECT IT DOES NOT BECOME STICKY. THE CONSISTENCY SHOULD BE THIN FOR THIS MACIAL.