Saturday, August 18, 2012

Podi potta kari

Kovaikai / thondekayi/ Tindora   : 1/4 kg
Dhaniya (Coriander seeds)        :  2 tblsp
Channa Dal (Kadalaiparuppu)    : 2 tblsp
Urad dal                                      :  2 tsp for the powder and 1 tsp for tempering
Guntur Rad chillies                     :  4

Cumin seeds                               : 1 tsp
Oil                                               :  2 tblsp
Salt                                             :  to taste
Turmeric Powder                        : 1 tsp

Cut the vegetable into small rounds or lengthwise into thin wedges.
In sufficient water boil the pieces till they are cooked.
In a pan fry the coriander seeds, channa dal, tsp urad dal and red chillies in a little oil and grind them to a coarse powder.
Pour the remaining oil in a pan.Add cumin seeds and urad dal and when the dal is light brown, add the boiled vegetable, salt and a spoon of turmeric powder.
Saute in oil for about 5 minutes.
Add the powder and mix well.
Turn off heat.
Goes well with Rotis as well as  Sambar/ Rasam rice. Personally I love it with Curd Rice.

You can make this powder and store it and use it while making kari /poriyal with brinjals, potatoes,okra etc.

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