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Patter 2 South Indian
Patter 2 South Indian

Before you jump to Patter 2 South Indian recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to patter 2 south indian recipe. You can cook patter 2 south indian using 23 ingredients and 4 steps. Here is how you do it.

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