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Sunday, 15 March 2015

Muzhu Kadalai Koottu

MUZHU KADALAI KOOTTU :
This is a traditional dish normally prepared by Kerala Iyers.
Ingredients :
One cup ash gourd ( poosani Kai/elavan)
One cup yam ( Chenai) both cut into 1 or 1 1/2 inch square pieces.
Brown chenna gram /kadalai ..one cup.
3_4 red chilies
3_4 black pepper
One tsp jeera
Grated coconut ...1 1/2 cup
Little turmeric, salt as per taste
Curry leaves
Coconut oil 3_4 taps.
METHOD :
Soak brown gram/kadalai in water for 6_8 hours. Keep the cut vegetables together adding little water, salt and turmeric in a vessel. Place the soaked brown gram with water and little turmeric ( without salt) in another vessel. Now pressure cook both and keep aside.  Now fry red chilies and pepper with little hing. Then transfer these to mixie bowl, add jeera and one cup of grated coconut and grind adding water. Keep aside.  Now transfer the cooked vegetables and kadalai into a thick bottomed vessel and let it boil for five minutes. When you open the cooker...immediately add little salt to the cooked kadalai and keep closed for five minutes. It will absorb salt faster this way.  Now add the ground mixture to the vegetables and mix it, let it be on medium flame.   Now keep a kadai on the Stive and fry the remaining coconut (1/2cup) till brown and add this to the koottu. Let it boil for few minutes and put off the stove. Add curry leaves. You can add coconut oil at the end. It will taste very good .  As I had used up the grated coconut when I took the pic for items for frying, I have just kept little coconut what reminded with me after using it up. Please excuse


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