Serving: 4 | Type: Chettinad kootu/ poriyal
Ingredients:
| Kotthavarangai | -250grms |
| Thoor Dhal | -¼ cup |
| Onion(Chopped) | -3tbsp |
| Tomato(Chopped) | -3tbsp |
| Turmeric | -¼tsp |
| Chili Dhaniya Powder | -1to 2tsp |
| Salt | -to taste |
| Coriander leaves | -few |
| Tamarind | -small marble size |
Seasonings:
| Oil | -2tbsp |
| Mustard | -1tsp |
| Urad Dhal | -1/2tsp |
| Red chili | -1 |
| Cumin | -¼tsp |
| Curry leaves | -few |
Method:
- Pressure cook the thoor dhal like ¾ boiled and keep it aside.
- Soak the tamarind with ½ a cup of water and squeeze out the pulp and keep it aside.
- Wash and cut the kotthavarangai as shown in the picture and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add onion and kotthavarangai sauté few minutes then add tomato, salt and turmeric sauté until tomato get mash.
- Then add chili dhaniya powder mix well, now add tamarind pulp and ½ cup of water.
- Cover with lid and cook for 10 minutes on medium flame.
- Then add cooked dhal mix it well cook it for another 3 to 5 minutes
- Garnish with coriander leaves, then turn off the stove.
- Serve with white rice.
Note:
- If you want you can make it in the pressure cooker.
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