INGREDIENTS:
1.Snake gourd----1 big
2.Moong dhal/Toor dhal---1/2 cup
3.Urad dhal---2 tspns
4.Gram dhal----2 tspns
5.Red chilly-----3
6.Peppercorns..1/4 tspn
7.Hing--------1/4 tspn
8.Curry leaves few
9.Coconut-------1/4 cup
10.Turmeric powder---1/4 tspn
11.Tamarind paste------1 tspn
For Seasoning:
Mustard,Urad dhal,Jeera and curry leaves
METHOD:
Pressure cook dhal.Cook the vegetable separately.
Heat oil in pan and fry ingredients 3-9
While frying add coconut in the end.
Allow it to cool and grind it into a fine paste.
While boiling snakegourd add tamarind water when its half cooked.
In the pan add the cooked dhal,turmeric powder,snake gourd,tamarind water ,salt and the paste.
Let it boil for few minutes and fry the seasoning and it to the kuzhambu.
U can prepare this with drumstick,brinjal,avarakai,bittergourd and any greens.
While preparing with greens u should add lemon instead of tamarind.
Serve with hot rice and curry.
Thank u!!
.
3 comments:
Looks delicious! its similar to the poricha kootu i make. The difference is i dont add tamarind.How is it tamarind has not changed the colour of the kulambu?
This is just too good and mouth watering :) Can't wait, I am going to ask Arabhi to try out this one ;)
Really great work, Like someone else, suggested in your other post, I think you must have a cooking for beginners corner, for people like us :)
Looking forward to more recipes from you. Great work !
- Ratish.
Thank u so much!!
Actually it depends on the tamarind paste u use.My paste is very light in color and thats y it did not affaect my gravy;)
Ratish thx for ur encouragement...am just starting my process and hope i succeed:)
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