Serving: 4 |Type: Chettinad –Kootu/ Poriyal
Ingredients:
| Thoor Dhal | -¼ cup |
| Kodamilagai(Diced) | -1 |
| Onion(chopped) | -¼ cup |
| Tomato(chopped) | -1 |
| Green Chili(slit) | -4 |
| Chili Powder | -1tsp |
| Dhaniya Powder | -1 ½tsp |
| Turmeric Powder | -¼tsp |
| Tamarind | -small marble size |
| Salt | -to taste |
| Coriander leaves | -few |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Cumin | -¼tsp |
| Fenugreek Seeds | -¼tsp |
| Asafotida | -pinch |
| Red Chili | -2 |
| Curry Leaves | -few |
Method:
- Take a pressure cooker cook the dhal to a ¾ consistency and keep it aside.
- Soak the tamarind with ½ cup of water and squeeze out of the pulp and keep it aside.
- Take the pressure cooker again and heat with oil, add seasoning and fry without burning.
- Now add onion, green chili and kodamilagai sauté for 4 to 5 minutes.
- Then add tomato sauté well until tomato gets soft.
- Now add chili dhaniya powder, turmeric powder and salt.
- Mix well then add tamarind pulp, 1 cup of water and cover with lid.
- Let 1 whistle come, then turn off the stove.
- Let the cooker cool down, then open it and now add cooked dhal.
- Cook it for 3 to 5 minutes then turn off the stove.
- Garnish with coriander leaves.
- Serve with white rice or roti.
Note:
- 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.
- Instead of chili, dhaniya powder you can use sambar powder.
- Dhal should be ¾ cooked.
- This dish is special chettinad dish.
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