PULIPPU KOOTU

Preparation time      : 30 min

Cooking time            : 30 min

Serve                          : 4 – 6

INGREDIENTS

·         ½ kg ash gourd, peeled and chopped fine

·         marble-sized tamarind

·         ¼ cup red gram dhal

·         ¼ cup Bengal gram dhal

·         ½ teaspoon turmeric powder

·         4 tablespoon grated coconut

·         salt to taste

Paste

·         2 teaspoon oil

·         ½ teaspoon peppercorn

·         2 teaspoon black gram dhal

·         1 tablespoon Bengal gram dhal

·         ½ teaspoon asafoetida powder

·         1 tablespoon coriander seeds

·         1 red chilli

For tempering

·         3 teaspoons ghee

·         1 teaspoon mustard seeds

·         1 teaspoon black gram dhal

·         2 tablespoon raw peanuts

·         1 red chilli, halved

·         A few curry leaves.

METHOD OF PREPARATION

·         Soak the tamarind in 1 cup water and extract the juice. Set aside.

·         Pressure cook together the red gram dhal and the Bengal gram dhal. 

·         Fry in the 2 teaspoons oil all the ingredients for the paste. Grind to a fine paste adding the grated coconut and a little water.

·         Heat the 3 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter and the peanuts are fried, add the vegetable, salt, turmeric powder, and the tamarind juice.

·         Simmer till the vegetable is tender.

·         Add the cooked dhals and simmer till well blended.

·         Add the ground paste and cook for a few more minutes. Serve hot with rice.