Tendle Thalasani

Posted on Updated on

About Tendle thalasani

There are so many curries prepared by us in our daily life but we all have our favorites. In my young days I was in Bangalore and had hardly seen Tendle at all. But ever since coming to Manipal, it is available in plenty here, with good variety as well. Even though its available in Bangalore now, there is no variety. That is why I normally give it to my sister who lives in Bangalore whenever she visits me during the season.

Now let me put up the recipe here. It can be prepared with and without garlic as per one’s likings.

What you need to have :

fresh thinduras

Fresh Tendle (Tindura)

Tendle – About 40 of them

Chili powder – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafoetida powder 1 teaspoon

Cumin seeds – 1/2 teaspoon

Salt to taste

What you do with what you have:

1. Wash and crush Tendle as shown in the image.

2. To the crushed Tendle, add chili powder, turmeric powder, asafoetida and salt to it and leave it aside for about 10 minutes.

masala applied

3. In a wide pan add cooking oil and on heating, add mustard seeds. When it splitters add the crushed thendle and cumin seeds to it. (If you are adding garlic, you may crush it and add at this point.)

4. Close the lid and leave it on medium flame for about 5-8 minutes.

5. Now lower the flame and close the lid again. If necessary, sprinkle little water so that the dish does not get burnt.

6. Open lid and leave it for around 5 minutes on the low flame so that if any water it evaporates and the dish is ready.

7. Serve it with Dal and Rice.

Ready to serve thendle thalasani

How long it takes : 30 minutes

Number of servings: 4


2 thoughts on “Tendle Thalasani

    sharath said:
    December 11, 2011 at 11:42 pm

    Tried this probably the 3rd time, and finally I think it is turning out to be similar to what you make. I think the key is to use fresh garlic, not the ready-made garlic paste that you get.

      prathibalrao responded:
      December 12, 2011 at 8:00 am

      Hi Sharath,

      I never use garlic paste for this dish. Always fresh garlic is a better option for even other dishes too as the aroma will be fresh. But for urgency that (garlic paste) should be kept handy in the pantry.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.