Tuesday, September 29, 2020

Thiruvadirai Kuttu

Ingredients:
  • First you must know the name of the veg. from which we usually prepare pulli kootu.
  • They are Brinjal, chow chow, Small Ash Gourd.
  • You can make pulli kootu by using these veg. separately.
  • A.P.P-3 to 4 spoon
  • Shredder Coconut-3 spoons
  • Any one of the told vegetablefor puli kootu-250Gms.
  • Oil for seasoning
  • Kari Patha
  • Thur Dal-1/2 cup(100Gms. approx.)
  • 1 -2 sp Tamarind paste
  • Socked Chenna(or ground nut)-A hand full
  • Mustard seeds-1/2 spoon
  • Powdered Fenugreek-1/2 spoon
  • Turmeric powder-1/2 spoon


Method:
  • Cook dal, chenna or ground nut, and the vegetablewhich you have chosen, in
  • a pressure cooker.
  • Pour oil in the kadai and add mustard seeds first.
  • After they burst, add turmeric powder and pour the cooked dal vegetable mixture in it.
  • Now add a tumbler of water and tamarind paste.
  • Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut to that.
  • If you want to smash the coconut, put the coconut in the mixer for a minute and then put it in the puli kootu.
  • Let us allow the kootu to boil for 4 to 5 minutes.
  • But keep a eye on it and it may stick in the bottom of the kadai.
  • So stir it occasionally.
  • Now the pulli kootu is ready to serve.
  • You can have this with plain rice and ghee.
  • For side dish fry papped in the oil or vathal.
  • Even you can use potato chips as side dish to this kootu.

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