Surakkai kadala parupu kootu

Ingredients

1 fresh sorkkai peeled and chopped

100grms of channa dal soaked

3 to 4 garlic pods

1 green chili

Half large onion chopped

1tomato chopped

Pich of turmeric powder

1tbsp of chilli powder

Oil as needed

Salt to taste

Quarter cup of coconut

1tbsp of fennel seeds

2 red chilli

1 string of curry leaves

1/2tbsp of mustard seeds

Method

In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli

The add half of chopped onion with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder

Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles.

Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste.

Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell goes

Add the tempering with mustard seeds, redchilli and curry leaves

Yummy sorkkai பருப்பு kootu is ready

Comments

Masala vadai/Paruppu vadai

Masala vadai / Paruppu vadai This is the typical south Indian style masala vadai. this is one of our families favorite snack made during all the festive without fail. for padayal we prepare plain vadai using the batter without adding onion and salt. my mother used to make flat vadai,i used to grown up to that, but in my in laws place they used make it as killu vadam style. a bowl full of vadai immersed in payasam will be a heaven on earth combo. Ingredients: Vadai paruppu/pattani paruppu 5oogrms Large onions 2 nos Redchilli 3 nos Garlic pods 2 Ginger small piece Greenchilli 2 nos Fennel seeds 1tbsp Salt as needed Oil as needed Coriander leaves half bunch Curryleaves 5string Method: t Soak the vadai paruppu/patani paruppu for 2 hours. once soaked drain the water and keep aside. Add the dal to mixer grinder add redchilli according to your taste add a tablespoon of fennel seeds add 2 garlic pods and small piece of ginger ...

Instant Mango pickle

Ingredients 1 fresh raw mango Salt to taste Gingelly oil 1tbsp Mustard seeds 1tbsp Fenugreek 1 string of curry leaves 2redchilli 1/2tbsp of turmeric powder 1 tbsp of chilli powder 1tbsp of sambar powder Method Wash and Peel the outer layer of the mango Cut into small cubes Transfer to a bowl. Add 1/2 tbsp of turmeric powder and chilli powder Add 1tbsp of sambar powder Add salt to taste and mix well Add the tempering and mix well. This can be used as a best combo for Curd rice. It stays good for one week if refrigerated Instantango pickle is ready

Potato cauliflower poriyal

Ingredients Potato 2nos Cauliflower small 1 large onion 2 greenchilli 1 tomato 1tbsp gg paste 1/4tsp mustard seeds 1/4tsp turmeric powder 1/2tbsp chilli powder Salt to taste Oil as needed Method Heat oil in a kadai. Add mustard seeds to splutter. Add the onion with greenchilli and curry leaves. Sauté well Add the tomatoes. Cook well Add gg paste cook well until. The raw smell goes off Add the peeled and chopped potatoes and cauliflower florets already cooked with little salt. Check for seasoning Add a pinch of turmeric powder Add half tbsp of chilli powder. Roast well in low flame for 10 minutes Yummy poriyal is ready. It can be served with sambar sadham, rasam sadham, curd rice. It goes well with chapathi and rotis too

RajeeSamayalarai

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