Wednesday, August 15, 2012

Pooshanikkai pulikkoottu

White Pumpkin                            : Half (say 500gms)
Kadalai Paruppu (Bengal Gram) : Half cup
Thuvaram Paruppu (lentils)         : Half Cup
Turmeric Powder                         : 2 Tsp

To Powder:
Coriander Seeds                         : 2 tblsp
Kadalai paruppu                          : 2 tblsp
Dried  Red chillies                       : 2
Whole black pepper                    : 1/2 tblsp
Perungkayam (Asafoetida)          : a pinch

For Seasoning:
Mustard seeds                            : 1 Tsp
Split Urad dal                              : 2 tsp
Curry Leaves                              : a few
Asafoetida                                   : a pinch
Coriander Leaves                       : a sprig
Gingely Oil                                  : 2 tsp

Salt                                              To taste

Preparation Method:

1) Take all the ingredients for powdering, dry roast until golden and then dry grind to a fine powder
2) Wash the Paruppus , add one tsp. of turmeric, adequate water and pressure cook until soft
3) Wash, deskin and cut the Pooshanikkai into small squares.
4) Place the cut vegetables in a  saucepan, add the tamarind juice, one tsp. of turmeric powder, one tsp. of salt and curry leaves. Add more water (if needed) to fully immerse the veggies. Cover and cook on medium heat until fully done
5) Once the veggies are cooked, turn the flame to low, add the cooked paruppu and the ground powder. Mix well and return to a boil
6) Wait until everything bubbles along nicely (about 5-6 minutes on medium flame), add the Kothamalli, adjust salt to desired level and switch off the flame
7) Heat 2 tsp of oil,  add mustard seeds, urad dal and asafoetida and pour over the Kootu

Variations: Instead of Pooshanikkai, this can also be prepared with Soraikkai (Bottle Gourd) or Mochakottai (Cholia)

Recipe Courtesy: ICANCOOK.(Via Dailysamayal)

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