01 March 2018

PORICHA KUZHAMBU


PORICHCHA KUZHAMBU

chopped koththavarangai – 4 cups

[You can use Avaraikkai, Chow-Chow, Pudalankai, Murungaikkai. also]

moong dal – 2 cups

haldi powder – 1/2 tsp

salt to taste

For Kootu masala:

Urad dal – 2 tbsp
                      red chillies – 6 or 7

Milagu – 1/2 tsp
                      Jeera – 1 tsp

freshly grated thengai - 2 tbsp

Hing - a pinch

For the seasoning:

Oil - 2 tsp
                       kadugu – 1 tsp
                        urad dal - 2 tsp

hing - a pinch

Kariveppilai leaves - a few

In a heavy bottomed pan, add the moong dal and about 3 cups of water; cook till dal is half-cooked.

Add the chopped koththavarangai, haldi, salt. Mix well. Cook till the kaai and the dal is well-cooked.
                      In a pan, roast the chillies, milagu, urad dal, with 1/2 tsp of oil until the dal is golden brown.

Remove from heat and allow to cool.

Add these roasted ingredients and jeera in a mixie and grind coarsely.

Add thengai and some water to the above and grind it to a fine paste.

Add this paste to the cooked vegetable+moong dal.

Cook for 7 to 10 minutes on a low flame, until the kootu comes together to a thick gravy.

Season with the seasoning ingredients.

                       Serve hot with Rice / Chappati etc.

Rajappa
17-7-2014

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