Murungakai poricha kuzhambu/ poricha kootu is one of the easiest and delicious gravy for rice which I learnt from my MIL.Whenever i feel lazy to cook, i make this gravy alone for rice. I don’t make any poriyal or kootu.We have the drumstick itself as side dish.I just make a
thogayal along with this gravy and we have a hearty meal with papad or vadam.
INGREDIENTS
1 cup - 200ml
- Drumstick –2 nos
- Moong dal – 1/4 cup
- Sambar powder – 2 tsp
- Tamarind – Small gooseberry size OR Tomato – 2 nos
- Salt n water – as required
To grind
- Grated coconut – 1/3 cup
- Rice flour – 1 tsp
To temper
- Cooking oil- 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Jeera – 1 tsp
- Sambar onion- 15 nos(chopped finely)
- Curry leaves – few
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METHOD
- Chop the drumstick pieces into finger size.Slit it half way through..
- In a cooker base take the moong dal with required water.Add 1/4tsp of turmeric powder and a drop of oil.Take a small bowl that fits inside the cooker. In that bowl , put the chopped drumstick pieces.Add very little water (say 2 tbsp).The drumstick pieces gets cooked in the steam itself..Pressure cook for one whistle in low flame.( I use the same technique for cooking dal & vegetables for sambar. )
- Grind the coconut and rice four to a smooth paste adding required water.
- After the steam is released open the cooker , remove the drumstick bowl. Mash the dal well..
- In a kadai , take the mashed moong dal , drumstick pieces ,sambar powder , tomato pieces or tamarind extract , salt and water.Allow it to boil for sometime..
- Lastly add the ground coconut mixture.Mix well.Add little water and boil for some more time.
- Temper the mustard seeds , urad dal , jeera , small onions and curry leaves. Saute the onions till golden brown.
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Tastes great when mixed with plain rice topped with ghee !!
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