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Sunday, 18 January 2015

Chick Pea / Potato Puli Kuzhambu

Potato - 2 nos (Boiled and cut to pieces
Chik Peas - 50 gms (Boil with salt, drain water and keep aside)
Onion - 2 nos
Garlic - 1 full
Tomato - 2 nos
Tamarind - 1 Lemon size
Salt -2 tsp
Red Chilly powder - 2 ts
Coriander powder - 2 tsp
Turmeric powder - 2 ts
Oil - 3 tsp
Mustard - 1 ts
Cumin seed - 1 ts
Orid Dhal - 1 ts
Channa / Toor Dhal - 1 tsp
Asafoetida - small pinch
Curry leaves - 1 ark

METHOD :-
Extract Tamarind Pulp and keep aside.  In a pan add Gingely Oil and add mustard, orid dhal, curry leaves, toor dhal, channa dall, cumin seeds and asafoetida.  Add onion, tomato, peeled Garlic, boiled potato, chik peas (Konda Kadalai) and saute for 5 minutes. Add Turmeric powder, chilly powder, coriander powder, and saute for 2 minutes.  When its fully cooked, add Tamarind Pulp and bring to Boil.  Simmer for 10 minutes until it is fully cooked.  
Serve hot with Plain rice with gingely Oil, Papads and along with Dal chutney.

Mostly this type of dish is prepared in Interior parts of Tamilnadu for noon meals with Plain Rice.


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