Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.
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Cook the tuvar daal with turmeric powder until tender. Mash it lightly.
Boil the vegetables with salt, turmeric pd and a few curry leaves. When the vegetables are cooked, add the cooked daal, sambar powder, tomato and salt.
When the aroma comes, add the tamarind solution. Cook well. Remove from the fire and add chopped coriander leaves.
Now heat the coconut oil in a small kadai. Add curry leaves, mustard seeds, asafoetida pd and methi pd. When it starts to splutter, add it to the cooked sambar.
Serve hot with rice, ghee and papadam.
Additional Tips
You can add any vegetable to your liking, like drumsticks, ladies finger, brinjal, etc, or you can make it with just one vegetable.
If you like to add ladies finger, saute it in oil until the stickiness of it disappears and then add it to the boiling sambar. In doing so, the ladies finger will not get crushed. Also, sambar will not turn sticky.
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