Ingredients:
Assorted vegetables – chow chow, beans, carrot, senaikizhangu,potato, kavathu kizhangu, pachai mochaikaai – chopped, 3 cups. (its your wish to choose any vegetables you like)
tamarind – ¼ cup, soaked in hot water
toor dal – ½ cup
water – 2 cups
coconut – ½ cup
dried red chilies – 10
coriander seeds – 1/3 cup
channa Daal – ¼ cup
oil – 4 tbl spoon
curry leaves – 10
mustard seeds – 1 tspn
asafoetida, a pinch
salt, per taste
jaggery - a piece
Method to prepare ezhu kari kootu (or puli itta kari):
Grind the coconut, Chilies, coriander seeds and channa daal, add water and grind to a fine paste. keep it aside.
extract the tamarind juice and set aside.
cook toor dal. While this is cooking, heat 2 tables spoon of oil in a big pan, add vegetables and fry for 2-3 minutes.
next add the tamarind extract and salt and cook till the raw smell of tamarind is gone(about 15 to 20 minutes).
Add the ground paste and cooked/mashed dal. Let the whole thing come to a boil and reduce heat and simmer for 5 minutes. now add the jaggery piece to it. it gives a nice sweet taste to it.
Heat remaining oil in a small pan and add the mustard seeds and Asafoetida. Once the seeds pop, add curry leaves and give it a quick toss. Pour on top of the Sambar. Serve hot with rice.
cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
Assorted vegetables – chow chow, beans, carrot, senaikizhangu,potato, kavathu kizhangu, pachai mochaikaai – chopped, 3 cups. (its your wish to choose any vegetables you like)
tamarind – ¼ cup, soaked in hot water
toor dal – ½ cup
water – 2 cups
coconut – ½ cup
dried red chilies – 10
coriander seeds – 1/3 cup
channa Daal – ¼ cup
oil – 4 tbl spoon
curry leaves – 10
mustard seeds – 1 tspn
asafoetida, a pinch
salt, per taste
jaggery - a piece
Method to prepare ezhu kari kootu (or puli itta kari):
Grind the coconut, Chilies, coriander seeds and channa daal, add water and grind to a fine paste. keep it aside.
extract the tamarind juice and set aside.
cook toor dal. While this is cooking, heat 2 tables spoon of oil in a big pan, add vegetables and fry for 2-3 minutes.
next add the tamarind extract and salt and cook till the raw smell of tamarind is gone(about 15 to 20 minutes).
Add the ground paste and cooked/mashed dal. Let the whole thing come to a boil and reduce heat and simmer for 5 minutes. now add the jaggery piece to it. it gives a nice sweet taste to it.
Heat remaining oil in a small pan and add the mustard seeds and Asafoetida. Once the seeds pop, add curry leaves and give it a quick toss. Pour on top of the Sambar. Serve hot with rice.
cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
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