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We hope you got benefit from reading it, now let’s go back to tanjore style pudalangai poricha kootu recipe. To make tanjore style pudalangai poricha kootu you only need 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Tanjore style Pudalangai Poricha kootu:
- Prepare 200 grams snake gourd pudalangai or (chopped)
- You need 100 grams moong dal
- Take 3 cups water
- Prepare to taste salt
- Provide 5 - 6 curry leaves
- Provide 1 tsp ghee
- Prepare 1 tsp urad dal white
- Take 2 green chillies
- Use 3 chillies dried red
- Take 1 tsp cumin jeera or
- Prepare 1 tsp black peppercorns
- Get 1 handful coconut freshly grated
- Take to taste salt
- Get 1 tsp ghee
- Prepare 1 tsp mustard seeds
Steps to make Tanjore style Pudalangai Poricha kootu:
- Chop the snake gourd or pudalangai to your desired size.
- Cook moong dal in pressure cooker up to 4 whistles, let the pressure come out on its own and then open the lid. Mash the dal with back of a rounded ladle.
- Cook the gourd in a vessel filled with water, the gourd should just about be immersed in water. Add little salt and 5-6 curry leaves. cook this on medium heat for about 7-10 minutes.
- Roasting : Meanwhile, take a wok or kadaai or even a small tadka pan should do, keep it on medium heat, add a tsp of ghee, add a tsp of white urad dal, 2 green chillies and 3 dried red chillies. Saute this until the white urad dal turns golden in color, take it off the heat and transfer it to a mixer jar.
- Grinding : In the mixer jar add a tsp of cumin seeds or jeera, a tsp of black peppercorns, required amount of salt and 1 handful of freshly grated coconut along with the roasted ingredients. Add little water and grind this to smooth paste.
- Now add the cooked moong dal to the vessel containing the gourd, add the freshly prepared paste and mix.
- Allow this to boil for about 5 minutes in medium to low heat, stir in between.
- Take the same tadka pan or wok that you used to saute the ingredients, on medium heat, add a tsp of ghee and a tsp of mustard seeds, let it crackle. Add this tempering to the boiling stew or kootu and Take it off the heat. Serve it hot with plain rice.
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