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| Chettinad Poricha Kulambu |
Urad dal - 1 & 1/2 tsp
Cumin seeds - 1 tsp ( heaped
Red chillies - 3
Rice - 1 tsp
Grated coconut - 2 tbsp
Method
Dry roast urad dal, rice, jeera and red chillies till colour changes, switch off the stove and add the coconut mix well. Cool add water and grind to a smooth paste, keep it aside.
Tempering
Ghee - 1 tsp
Oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1
Curry leaves few
Hing - a pinch
( heat oil and ghee in a pan and temper with above ingredients)
Ingredients to be pressure cooked
Thur dal - 1/2 cup
Diced tomato - 1 large
Turmeric powder
( Pressure cook till tomatoes are mashed and dal is cooked but holds its shape. Do not over cook till mashed )
Other ingredients
Chopped snake gourd - 1 medium size
( Cook the snake gourd with little salt and turmeric powder)
Salt to taste
Method
Take a pan add the cooked dal, snake gourd , ground paste add salt as needed and cook in low flame for 2 to 3 minutes till combined.
Switch off the stove and pour the hot tempering into the mixture and mix.
Best serve with hot rice.
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