Capsicum - 1 (chopped into 6 pieces)
Radish - 1 cup cut into thin circles
Potato - 1 (chopped into 6 pieces)
Carrot - 2 chopped into 1 1/2" sticks
(You can add ladies finger, brinjal, tomato as per your choice)
or
Small onions peeled - 15
Tur Dal - 3 handfuls
Turmeric powder - 1 tsp
Sambar powder - 1 tbsp
Salt - as per taste
Extract of a lemon-sized ball of tamarind
Garnishing
---------------
Mustard - 1 tsp
Urd dal - 1 tsp
Curry leaves - 1 spring
Coriander leaves - 1/4 cup
In a pressure cooker, add all the ingredients with some water (depending on how much tamarind pulp you have added) and cook till you get 3 whistles. When cool, add more water if necessary depending on the consistency or boil for some more time if it is watery. Splutter mustard, curry leaves and fenugreek in 1 tsp oil and garnish along with some coriander leaves.
When we add lot of vegetables, it is also called Kathamba Koottu and is made during Pongal as offering.
Radish - 1 cup cut into thin circles
Potato - 1 (chopped into 6 pieces)
Carrot - 2 chopped into 1 1/2" sticks
(You can add ladies finger, brinjal, tomato as per your choice)
or
Small onions peeled - 15
Tur Dal - 3 handfuls
Turmeric powder - 1 tsp
Sambar powder - 1 tbsp
Salt - as per taste
Extract of a lemon-sized ball of tamarind
Garnishing
---------------
Mustard - 1 tsp
Urd dal - 1 tsp
Curry leaves - 1 spring
Coriander leaves - 1/4 cup
In a pressure cooker, add all the ingredients with some water (depending on how much tamarind pulp you have added) and cook till you get 3 whistles. When cool, add more water if necessary depending on the consistency or boil for some more time if it is watery. Splutter mustard, curry leaves and fenugreek in 1 tsp oil and garnish along with some coriander leaves.
When we add lot of vegetables, it is also called Kathamba Koottu and is made during Pongal as offering.
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