#KothavarangaiPoriyal #KothavarangaiStirFry : I have already posted Kothavarangai poriyal where the chopped #Kothavarangai is cooked in a pressure cooker and then stir fried. It saves the time taken by the vegetable to cook, the color remains intact and we don't have to keep a close watch on the vegetable always. But the #poriyal is mildly spicy and some people consider it as a boiled vegetable.
So here I am going to present another way of making this poriyal by which a more spicier poriyal can be prepared. Now to the recipe.
Method :
So here I am going to present another way of making this poriyal by which a more spicier poriyal can be prepared. Now to the recipe.
Ingredients : | |
---|---|
1 cup | Kothavarangai chopped |
3 Tsp | Coconut scrapings |
3/4 Tsp | Sambar powder |
a pinch | Turmeric powder |
1/2 Tsp | Salt |
To Temper : | |
1/2 Tsp | Mustard seeds |
1 Tsp | Black gram split [ Urad dal ] |
1 or 2 | Red chilly |
1/2 Tsp | Oil |
Method :
- Keep a kadai on a stove over a medium flame.
- Add oil and wait until it becomes hot.
- Crackle mustard seeds and then add red chilly pieces & black gram.
- Add chopped kothavarangai after the dal becomes golden brown.
- Saute for half a minute.
- Now add turmeric powder, sambar powder and salt.
- Saute for a half a minute.
- Sprinkle little water and close with a lid.
- Reduce the flame to SIM and cook until kothavarangai becomes soft.
- Finally add coconut scraping and adjust salt.
- Stir well for a few seconds on high flame or until it becomes dry.
- Transfer into a serving bowl.
- An excellent side dish for sambar rice [ hot white rice mixed with sambar ]
- and rasam rice [ hot white rice mixed with rasam ].
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