Saturday, July 11, 2015

Posted by Mala at 2:00:00 AM No comments

This is truly a Tanjore Special!!! They never make this dish  in my mom's place, and they loved it when I made it there. It may resemble sambar, but the grated coconuts in it, and the varied seasonings impart a special flavour to this dish.

Cubed ash gourd/ white pooshinikkai - 3 cups
Tur dhal - 1 cup (pressure cook)
turmeric powder - 1/4 tsp
Solid hing - a small ball
Green chilli - 1, slit
Soaked and pressure cooked peanuts - 1/2 cup
Sambar powder - 3 tsps
Tamarind paste - 11/4 tsp(you can use tamarind also correspondingly  and extract juice)
Grated fresh coconut 2 tbsps
Salt to taste
Fresh curry leaves
Cooking oil for seasoning - 3 tsps

Seasoning ingredients:
Mustard seeds - 1tsp
Channa dhal - 1 tsp

Recipe Cuisine: South Indian; Category: Side dish for rice
Prep time: 15mts; Cooking time: 30mts

Serves 4

In a pan, add water, the cubed ash gourd, turmeric powder and solid hing and cook.

When it is half cooked, add tamarind paste, sambar powder, a slit green chilli and salt to taste, and keep covered with a lid, enabling faster cooking.

Now, add pressure cooked peanuts and salt, so that the peanuts also will absorb salt required.

 Reduced to half by now, tamarind has lost its raw smell, and now add the grated coconuts. Allow to boil on slow fire for 10-15 minutes.

It is time to add the cooked tur dhal, mashed well. Give a good stir.

Finally, mix well, add a generous heap of curry leaves, on top of which, season the ingredients mentioned above. Serve hot with rice , curry of your choice and papads or vadams.

* You can add a tiny piece of jaggery to equalize the tamarind's taste.
* I always use rock salt.
* In the place of peanuts, you can also use Kabuli channa, black eyed chickpeas, or any thing of your choice.
* This puli koottu can be made with any other combination of vegetables also.


Post a Comment

Note: Only a member of this blog may post a comment.