Ingredients
Moong
Dal ¼ cup
Big Snake
Gourd 1
no.
Turmeric
Powder ½ tsp.
Asafetida 1/4 tsp.
Salt to
taste
Roast
and Grind
Shredded
fresh coconut ½ cup
Urdu
dal 1 tbsp.
Chenna
dal 1
tsp.
Curry
leaves few
Black
Pepper 1
tbsp.
Red
chili 1 no.
Seasonings
Coconut
oil 1
tbsp.
Mustard
seeds 1/2 tsp.
Urad dhal - 1 tsp.
Curry leaves 1 sprig
Red
chili 1 no. (Broken)
Method:
- Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
- Cook the snake guard with turmeric powder and salt.
- When snake guard is cooked, add grounded spicy mixture in it.
- Let it cook until the raw smell disappears.
- Now add the cooked dal in it and cook for few more minutes in simmer.
- Stirring occasionally till vegetables are tender, remove from the stove heat.
- Heat the coconut oil and fry all tempering.
- Pour the tempering over the cooked Kootan.
- Serve the Kootan with rice. and Rasam
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99
Ingredients
Moong
Dal ¼ cup
Big Snake
Gourd 1
no.
Turmeric
Powder ½ tsp.
Asafetida 1/4 tsp.
Salt to
taste
Roast
and Grind
Shredded
fresh coconut ½ cup
Urdu
dal 1 tbsp.
Chenna
dal 1
tsp.
Curry
leaves few
Black
Pepper 1
tbsp.
Red
chili 1 no.
Seasonings
Coconut
oil 1
tbsp.
Mustard
seeds 1/2 tsp.
Urad dhal - 1 tsp.
Curry leaves 1 sprig
Red
chili 1 no. (Broken)
Method:
- Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
- Cook the snake guard with turmeric powder and salt.
- When snake guard is cooked, add grounded spicy mixture in it.
- Let it cook until the raw smell disappears.
- Now add the cooked dal in it and cook for few more minutes in simmer.
- Stirring occasionally till vegetables are tender, remove from the stove heat.
- Heat the coconut oil and fry all tempering.
- Pour the tempering over the cooked Kootan.
- Serve the Kootan with rice. and Rasam
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99
Ingredients
Moong
Dal
¼ cup
Big Snake
Gourd
1 no.
Turmeric Powder
½ tsp.
Asafetida
1/4 tsp.
Salt
to taste
Roast and Grind
Shredded fresh
coconut ½
cup
Urdu dal
1 tbsp.
Chenna dal
1 tsp.
Curry
leaves
few
Black
Pepper
1 tbsp.
Red chili
1 no.
Seasonings
Coconut oil
1 tbsp.
Mustard
seeds
1/2 tsp.
Urad dhal
- 1
tsp.
Curry
leaves
1
sprig
Red chili
1 no. (Broken)
Method:
- Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
- Cook the snake guard with turmeric powder and salt.
- When snake guard is cooked, add grounded spicy mixture in it.
- Let it cook until the raw smell disappears.
- Now add the cooked dal in it and cook for few more minutes in simmer.
- Stirring occasionally till vegetables are tender, remove from the stove heat.
- Heat the coconut oil and fry all tempering.
- Pour the tempering over the cooked Kootan.
- Serve the Kootan with rice. and Rasam
Ingredients
Moong
Dal ¼ cup
Big Snake
Gourd 1
no.
Turmeric
Powder ½ tsp.
Asafetida 1/4 tsp.
Salt to
taste
Roast
and Grind
Shredded
fresh coconut ½ cup
Urdu
dal 1 tbsp.
Chenna
dal 1
tsp.
Curry
leaves few
Black
Pepper 1
tbsp.
Red
chili 1 no.
Seasonings
Coconut
oil 1
tbsp.
Mustard
seeds 1/2 tsp.
Urad dhal - 1 tsp.
Curry leaves 1 sprig
Red
chili 1 no. (Broken)
Method:
- Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
- Cook the snake guard with turmeric powder and salt.
- When snake guard is cooked, add grounded spicy mixture in it.
- Let it cook until the raw smell disappears.
- Now add the cooked dal in it and cook for few more minutes in simmer.
- Stirring occasionally till vegetables are tender, remove from the stove heat.
- Heat the coconut oil and fry all tempering.
- Pour the tempering over the cooked Kootan.
- Serve the Kootan with rice. and Rasam
Read more at http://sadhanakitchen.blogspot.com/2014/03/pudalangai-millaghu-kootansnake-gourd.html#9SeJMwuCCbyDfpYQ.99
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