Chettinad Muttai Kuzhambu | Egg Kuzhambu |Nithya's Nalabagam
Sundaikai Poricha Kuzhambu
1
INGREDIENTS Sundaikai – 2 cups Thurvar Dhal – ½ cup Sambar Powder – 2 teaspoons Turmeric Powder – a pinch Red chillies – 2 Bengal gram dhal – 1 teaspoon Coriander seeds – 1 teaspoon Mustard – ½ teaspoon Onion – 1 small Curry leaves – few Coconut gratings – 1 tablespoon Salt – 1 teaspoon or as per taste DIRECTIONS 1. Remove the small top stem and cut the sundaikai into two. Or remove the top and using a wooden roller you can crush the sundaikai. Put it in water. 2. Pressure cook the thuvar dhal along with a pinch of turmeric powder. 3. In a kadai put a teaspoon of oil and fry one teaspoon bengal gram dhal, two red chillies, one teaspoon coriander seeds. Cool it and grind along with coconut to a coarse paste. 4. Take out the sundaikai from water and put it in a vessel. Add just enough water to cover the vegetable. Add sambar powder, a pinch of turmeric powder and salt. Cook it on medium heat. When the vegetable is soft, add the cooked dhal and mix well. Allow to boil. Then add the coconut paste and mix well. It should be semi liquid consistency. If it is very thick add little hot water and allow to boil. 5. Season it with mustard, a small onion chopped finely and curry leaves.
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Transcript of Sundaikai Poricha Kuzhambu
INGREDIENTS
Sundaikai – 2 cups Thurvar Dhal – ½ cup Sambar Powder – 2 teaspoons Turmeric Powder – a pinch Red chillies – 2 Bengal gram dhal – 1 teaspoon Coriander seeds – 1 teaspoon Mustard – ½ teaspoon Onion – 1 small Curry leaves – few Coconut gratings – 1 tablespoon Salt – 1 teaspoon or as per taste
DIRECTIONS
1. Remove the small top stem and cut the sundaikai into two. Or remove the top and using a wooden roller you can crush the sundaikai. Put it in water.
2. Pressure cook the thuvar dhal along with a pinch of turmeric powder.
3. In a kadai put a teaspoon of oil and fry one teaspoon bengal gram dhal, two red chillies, one teaspoon coriander seeds. Cool it and grind along with coconut to a coarse paste.
4. Take out the sundaikai from water and put it in a vessel. Add just enough water to cover the vegetable. Add sambar powder, a pinch of turmeric powder and salt. Cook it on medium heat. When the vegetable is soft, add the cooked dhal and mix well. Allow to boil. Then add the coconut paste and mix well. It should be semi liquid consistency. If it is very thick add little hot water and allow to boil.
5. Season it with mustard, a small onion chopped finely and curry leaves.
