Posted by Chitra Balasubramanian on 19/11/2015
Podalanga poricha koottu
Boil 100 gms payatham paruppu in a vessel.... When it is half cooked add pudalangai cut into pieces..... In the mean time fry 4 to 6 red chillies, 2 teaspoons ulutham paruppu, 1 teaspoon milagu in coconut oil and grind coarsely along with 2 tsp of coconut.... Add this paste in the dhal and pudalangai mixture, when it gets cooked.... (Don't cook the dhal and pudalangai too much....) Add rock salt to the koottu.... The consistency of the koottu should be slightly thicker than sambar.... Give one 'kodhi' after adding the ground paste..... Tamper the koottu with 1/2 tspoon mustard seeds, 1 tspoon urud dhal, 1/4 tspoon perungaayam, 1/4 tspoon jeera and konjam curry leaves in coconut oil.... Your spicey pudalangai poricha koottu is ready.