15 November 2017

Porichcha Koottu


(can be substituted with Chow-chow, or Avaraikkai, Murungaikkai, or Pudalangai)

You will Need:
chopped koththavarangai – 4 cups
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
fresh thuruviya 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 the 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.


9-7-2018 Monday :: I prepared long-variety Pudalangkai Porichcha Koottu

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