Comments on: Gujrathi daal

By: Suchitra Iyer

Suchitra Iyer — Fri, 10 Oct 2008 08:27:57 +0000

I must firstly say a BIG THANKS to u for running a good recipe website. The most important part of it is u make a person feel the hardest dish also as an easy one to be prepared very well at home. I love u. I am a regular visitor of ur website but i have never wrote a comment. I have tried Rice thattai, Gujarati dal, Date eggless cake the list goes on. All my first attempt in preparing this dishes had become excellent all credit goes to u and u only. Keep it up and all the most also i would like to know if i could submit any recipe how should i add it ur website. Please let me know, thnks dude and GOOD LUCK. Bye from SUCHI.

Shilpa: Thanks for the kind words Suchitra. As of now, I don’t have an option for reader recipes. I will let you know if I think of it in future. Thanks. Keep visiting.

By: usha

usha — Sat, 17 Nov 2007 12:29:43 +0000

can i get the receipe of undia( gujrathi curry)

By: Raju

Raju — Mon, 05 Feb 2007 20:00:05 +0000

Kokum is black colored – the outer skin of kokum fruit and in Kerala we use it for adding to fish curries and it is called Kodam Puli. “Puli” being tamarind. I am not sure what it is called in Tamil.

By: Shilpa

Shilpa — Sat, 03 Feb 2007 04:17:43 +0000

Sri, Kokum is the dried outer skin of kokum fruit. It is very famous in Konkan region of Karnataka. Used as a souring agent. I have no idea about Tamil name, sorry. But you can use tamarind if you cannot find kokum.

By: sri

sri — Fri, 02 Feb 2007 21:06:57 +0000

I came upon this site today. The recipes look very interesting. Have to try it out soon. Thanks Shilpa!
Btw, what is kokum (does it have a tamil name?)

By: vin

vin — Thu, 01 Feb 2007 03:53:53 +0000

should try this one

By: Shilpa

Shilpa — Thu, 25 Jan 2007 02:16:33 +0000

Thanks to you all for lovely comments.

Gauri, after adding tomatoes, the daal is cooked for around 5-6mins. In that time, they get cooked.

By: Linda

Linda — Thu, 25 Jan 2007 00:53:17 +0000

A dal with kokum! I’m so excited — I bought kokum last month — had read about it a little and the slices look so pretty dried I couldn’t resist. Now I can give it a taste, too. Thank you shilpa!

PS congrats and best wishes in the new job

By: Gauri

Gauri — Wed, 24 Jan 2007 22:34:20 +0000

Hi Shilpa,

Should the tomato pieces be added to daal without frying/cooking?

Gauri

By: Coffee

Coffee — Wed, 24 Jan 2007 14:28:53 +0000

Thats a perfect guju dal!!!! We sometimes also add groundnuts while boiling the dal.

Yeah shaheen, gujjus use kokum a lot in their cooking.