Poritha Kozhambu
Ingredients:
- toor dal 1/2 cup
- turmeric powder a pinch
- tamarind a small lemon sized
- red chillies 6
- channa dal 1 tsp
- coconut 1/2
- fenugreek seeds 1/4 tsp
- asafoetida a pinch
- mustard 1/2 tsp
- salt 1 tsp
- coriander, curry leaves for garnishing
- green chillies 2
Method:
Cook the dal and keep aside. Soak and squeeze out the tamarind, retaining the tamarind and water solution. Add salt, turmeric powder and little fenugreek seeds to the tamarind
solution and boil it. If vegetables like lady's finger, brinjal, carrots are used, it can be cooked in the tamarind solution; if potato, colacasia and other roots are used should
be cooked separately in a pressure cooker. Add the vegetables to the boiling solution. Fry coriander seeds, channa dal, red chillies, asafoetida and fenugreek seeds in oil. Fry coconut
in the same vessel separately and grind them together to a fine paste. When the tamarind aroma subsides and the vegetables are cooked add this paste to the tamarind solution. After
5 minutes add the cooked dal. Season with fried mustard and green chillies(cut lengthwise). Garnish with curry leaves and coriander leaves and serve hot.