Monday, November 2, 2009

Poricha Kootu

1/2 cup Peas1 tsp Mustard SeedsGhee
1/2 cup Potatoes2 tsp JeeraSalt
1/2 cup Carrots2 tsp Urad Dal
1/2 cup Beans1 tbsp Grated Ginger
1/2 cup Eggplant4-6 Curry leaves
1/2 cup Yam1 pinch Hing
1 cup Spinach1 tsp Turmeric
1 cup Split Moong Dal1 tbsp Vethakuzhambu Powder
1/2 cup Tomato

1 medium Drumstick

Cut all the vegetables into 1/2 inch pieces.
Pressure cook the moong dal for about 2-3 whistles.
Assemble all the vegetables in a heavy bottom pot and add enough water to soak them.
Heat the pot and add turmeric, salt and kuzhambu powder.
Bring it to a boil and let it continue to cook on medium heat until all the vegetables are well cooked and tender. (About 15-20 minutes)
Mash the moong dal and add it to the vegetables and bring to another boil and turn off the heat.
In a small skillet, heat 3 tsp ghee and splutter the mustard seeds.
Add the Jeera and Urad Dal and roast until dark.
Add the Hing, curry leaves and ginger and saute for a minute on low.
Add this tadka to the stew.
Garnish with fresh Dhania and serve with Rice/Roti.

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