PORICHA KOOTU - TYPE 2

You can choose any fresh vegetable of your choice.

INGREDIENTS:

Snake gourd - 1/2 kg.
Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Jeera - 1/2 tsp.
Dry red chilly - 2 to 3
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Hing
Salt
Oil - 1 tsp.

METHOD:

Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry chillies, and urad dhal till golden brown. Add jeera and saute for 5 seconds. Grind it in a mixie to a paste alongwith scraped coconut.

Cut snake gourd into small pieces. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, pooris and chappatis.