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.