Serving: 4 |Type: Chettinad –Kootu/ Poriyal

Ingredients:

Seasoning:

Method:

1. Take a pressure cooker cook the dhal to a  ¾ consistency and keep it aside.
2. Soak the tamarind with ½ cup of water and squeeze out of the pulp and keep it aside.
3. Take the pressure cooker again and heat with oil, add seasoning and fry without burning.
4. Now add onion, green chili and kodamilagai sauté for 4 to 5 minutes.
5. Then add tomato sauté well until tomato gets soft.
6. Now add chili dhaniya powder, turmeric powder and salt.
7. Mix well then add tamarind pulp, 1 cup of water and cover with lid.
8. Let 1 whistle come, then turn off the stove.
9. Let the cooker cool down, then open it and now add cooked dhal.
10. Cook it for 3 to 5 minutes then turn off the stove.
11. Garnish with coriander leaves.
12. Serve with white rice or roti.

Note:

1. You can also make this dish without a pressure cooker, you can use a open vessel, just allow enough time for the  vegetables to soften.
2. Instead of chili, dhaniya powder you can use sambar powder.
3. Dhal should be ¾ cooked.
4. This dish is special chettinad dish.