PORICHA KOOTU

SNAKE GAURD PORICHAKOOTU

 

 

 

 

 

 

 

STEP 1 INGREDIENTS

 

Moongdhal (pasi paruppu)  - 1/2 cuo

Chana dhal (kadalai paruppu) - 2 tbsp.

Turmeric powder - 1 tsp

 Salt - 1 tsp

 

Snake guard/chow chow -  1 cup cut vegetable

 

 

Add all the above ingredients in a cooker vessel and pour enough water so that all ingredients immerse well. Keep it in  pressure cooker for 3 whistles and let it cool to open. Keep it aside.

 

 

 

 

 

STEP 2 GRINDING

 

Coconut - 1 tbsp.

Green chilli - 2 nos

Red chilly - 2 nos ( depending on hotness)

Cashew - 2 nos (optional)

Jeera - 11 tsp

shallots/small onion -2 -3 nos. (optional)

 

 

 

 

 

The above picture illustrates the grinding process. After the ingredients were ground smoothly

follow the next step tempering.

 

 

STEP 3 Tempering

 

Oil - 2 -3 tsp

Mustard- 1tsp

Curry leaves - 1 twig

Hing - a pinch 

 

After the mustard pops in oil, add curry leaves,hing  and then within a minute add the ground mixture and let it evaporate. Wait till  the raw smell leaves from it. This may take upto 3 minutes in medium to high flame. Switch off the gas.

 

STEP 4 MIXING (FINAL)

 

Now that all the things went off well and the final  fun part of mixing comes here. Just open the cooker and add the ground mixture to the boiled veg + dhal. That's it.You are done !!!

 

Note- If you feel that, chilly is hot enough reduce its number.

 

Thanks and have a good Lunch.