Poriccha Koottu

September 14, 2017


8 tbsp yellow moong dal
handful of spinach
½ snake gourd
¼ ash gourd
1 carrot
salt to taste
coriander leaves to garnish
To grind into a paste

2 red dry chillies
1 tsp peppercorns
1 tsp cumin seeds
1 tbsp urad dal
4 tbsp grated coconut
1 tsp sesame seeds
To temper

1 tsp mustard seeds
a pinch of hing
1 red chili
1 tsp urad dal
a few curry leaves

Dry roast the paste ingredients except the coconut. When cool, grind them all into a paste and keep aside.

Pressure cook or cook the lentils in an open pan. Steam the vegetables. In another pan dry roast sesame seeds, hing, urad dal, red chillies and curry leaves. Add the steamed vegetables and salt. Add the cooked dal. Simmer for 3 mins. Garnish with chopped coriander.

Temper with mustard seeds, hing, red chillies, urad dal and curry leaves.

Garnish with chopped coriander leaves.

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