Kothamalli Koottu - Coriander Lentil

#Pulillacurry - #KothamalliKoottu - #CorianderLentil : This is one of the most favorite lentils of everyone in our family, prepared with coriander leaves and green gram adding coconut paste.
It is called Pulillacurry or sometimes poricha kuzhambu.  Pulillacurry means a gravy made without tamarind.
It is called poricha kuzhambu because tempered onion vadagam is finally poured over the prepared lentil.
This recipe can be categorised under koottu [ lentil ] 
This lentil is commonly done only with coriander leaves or in combination with vegetables and coriander leaves.
Here lets see the method of preparing pulillacurry only with coriander leaves.

The quantity is just enough for 3 persons.

Ingredients :
Coriander leaves washed               : 1/2 cup
 and finely chopped
Onion                                             : 1 small size ( chop finely )
Garlic                                             :  2 cloves ( chop finely )

Green gram dhal (Pacha paruppu) : 1/3 cup
Turmeric powder                           : a pinch
Sambar Powder                           : 1/2 Tsp
Salt                                                 : 3/4 Tsp

To make paste :
Coconut grated                             : 3 Tsp
Cumin                                           : 1/4 Tsp
Rice flour                                      : 1/4 Tsp
Black Pepper                                 : 4 or 5 [ optional ]

To Temper :
Onion Vadagam                            : 1/4 Tsp
Oil for frying onion  vadagam.

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

In a mixer jar grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Now add 1/2 cup of water, 1/4 tsp salt, Sambar Powder , coriander leaves [ saving 2 tbsp of chopped coriander to add at the end ], onion and garlic.
Close the lid and cook on high flame just for one whistle.
Do not wait for the pressure to subside.
Release the steam by lifting weight or keeping under running water
Open the lid immediately.

Add the prepared coconut paste, coriander leaves and cooked dhal. If the gravy is thick add 1/2 to 3/4 cup of water.

Stir well and simmer on medium flame for 3 minutes.
Transfer into a serving bowl.

Heat a kadai  with 1/2 tsp of any cooking oil [ gingelly oil preferred ] on a stove.
Fry the onion vadagam and transfer over the koottu.

The pulillacurry is ready with nice aroma of coriander and fried onion vadagam.

Take hot white rice in a plate, pour a ladle full of koottu [ lentil ] with 2 to 3 drops of ghee.
Mix well and eat with fried onion vathal or any pickle or with kara curry. wow!

Whoever has relished this koottu [ lentil ] - pulillacurry for the first time would definitely ask for one more serving!!! 







Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

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