Monday, April 20, 2015

Thakkali Pasiparuppu Kotsu / Tomato Moong dal Kotsu

This Thakkali pasiparupu kotsu , I usually make it little bit runny and use it as a gravy...It goes well with both rice and chapathis...The amount of moong dal should be less than the tomatoes...Don't cook the dal very mushy...shape of dal should be seen her and there...You can use it as a side dish for rice also....In that case, make it a bit more dry...Now let's see the recipe...


Tomato2 big
Moong dal/Pasiparuppu1/3 cup
Turmeric powder1/4 tsp
Red chilli powder1 tsp
Coriander powder1/2 tsp
Cilantro1 sprig
Oil1 tblsp
Mustard 1/2 tsp
Urad dal1/2 tsp
Hing1 pinch
Curry leaves1 sprig
Shallots/ red onion
(finely chopped
1/8 cup
Saltas needed


Pressure cook moong dal and tomato using rice soaked water( arisi mandi) for 2 whistles and 5 minutes in simmer...To the boiled moong dal, add turmeric powder, red chilli powder and little coriander powder...Let it boil for 5 minutes till raw smell goes off...Remove from heat...

Add chopped cilantro and mix well...Do the tempering...mustard, urad dal, curry leaves,pinch of hing and finely chopped onion/ shallot....

Add the tempering on top of gravy and close with lid for some time , so that the flavor don't escape...

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