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So here's an easy and quick, and traditional (almost) Tamil recipe that's a lifesaver and a timesaver on busy weeknights. I served it with hot, boiled rice, some roasted potatoes and papad or poppadum for a delicious and near-effortless meal.


: 5-6
Tuvar dal
: 1/2 cup
Green chillies
: 2-3
Sambar powder
: 1 tbsp
Turmeric powder
: 1/2 tsp
A generous pinch of asafetida (hing)
Sprig curry leaves
: 1
Coconut shreds
: 1/3 cup
Canola or other vegetable oil
: 1 tbsp

Tomatillo Masial


  • Heat the oil in a saucepan
  • Add the mustard seeds and when they sputter, add the asafetida
  • Add the green chilies and curry leaves and stir.
  • Add the sambar powder and turmeric and stir, then add the cooked dal and tomatillos.
  • Allow the masial to come to a boil, then reduce the heat and simmer on a low flame for about 5 minutes.
  • If the masial is too thick, add water. If it's too thin, mix 1 tbsp of rice flour in a quarter cup of water and add to the masial.
  • Add salt to taste. Add coconut shreds and turn off the heat.
  • Serve hot with boiled rice.