Friday, September 7, 2007

Poricha kuzhambu

Snake gourd – 1 (small)
Tamarind paste – ½ teaspoon
Moong dal- ½ cup
Turmeric powder- ½ teaspoon
Sambar Powder- 2 table spoon
Salt-as per taste

For Grinding
Coconut- 3 table spoon
Jeera-1 teaspoon

For Tempering
Venkaya Vadavam – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – 5 no’s

1.Cook the moongdal with turmeric powder.
2.In a vessel , pour the tamarind water, salt, sambar powder, cutted snake guard
and keep on boiling.
3.After 10 minutes put the moong dal and mix it.
4.After 5 minutes put the paste and cook it for 5 minutes.
5.Temper it in the oil. Serve it with potato curry.

Serve: 4

We can also use bitter gourd, drum stick, onion- cloves, cluster beans.
Another time I will explain venkaya vadavam,.

No comments: