This is another version of Surakkai Kootu using milk and coconut.This goes well with Hot Rice
You can click Lauki Dhal to find another method of cooking the same
Ingredients
Part 1 - Pressure Cooker
Step 1 - Preparation
Also grind coconut, potukadalai and green chillies.Keep it aside
Step 3 - Paal Kootu
You can click Lauki Dhal to find another method of cooking the same
Ingredients
Part 1 - Pressure Cooker
- Surakkai / Lauki / Bottlegourd - 1 medium sized (roughly about 400g)
- Moong dhal - 1/4 cup
- Turmeric - a pinch
- Sambar powder - 2 teaspoons
- Milk - 1 cup
- Salt - 1 teaspoon
- Coconut - 2 tablespoons
- Roasted bengal gram / Potukadalai - 2 tablespoons
- Green chilly - 3 nos
- Oil - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Cumin seeds / jeera - 1/2 teaspoon
- Red chilly - 1
- Curry leaves - 2 or 3
Step 1 - Preparation
- Wash and soak moong dhal for about 10 minutes
- Meanwhile wash the veggie and peel it using a scraper
- Cut lauki into two halves
- Take the centre flesh part and chop the veggie into small cubes
Also grind coconut, potukadalai and green chillies.Keep it aside
Step 2 - Pressure Cooking
- Take the chopped veggies in a pressure pan
- Add soaked dhal to it.
- Put sambar powder and turmeric.Pour water to immerse the contents
- Pressure cook for 3 whistles
- Transfer the pressure cooked kootu to a kadai
- Pour milk and salt.Let it boil
- Add the ground coconut paste and mix well.Switch off the stove
- In a separate kadai.Pour little oil, splutter mustard seeds, jeera, red chilly and curry leaves
- Pour it over cooked kootu
Surakkai Paal Kootu is ready.Serve it Hot Rice
No comments:
Post a Comment