Thattapayir and kothavarangai is a yummy combo in a thoran preparation. You just cannot have enough of it. It tastes very good with sambar and mor kuzhambu.
Ingredients
1/2 cup Thattapayir ( soaked overnight) ( few varieties cook fast even without per soaking)
3/4 -1 cup chopped kothavarangai
1 ts mustard seed
Few curry leaves (torn)
To grind
3-4 shallots
2 tbs grated coconut
2-3 red chillies
1 ts cumin seeds
1/4 ts turmeric powder
1/4 ts hing
Grind the above into a coarse paste without any water
Preparation
- Pressure cook soaked Thattapayir with just enough water for 2 whistles. Release air immediately. Add the chopped kothavarangai and pressure cook together for one morewhistle. Release air immediately. Drain water. Use the drained water for your kuzhambu or sambar preparation.
- Heat enough oil in a kadai. Add mustard seed and curry leaves. Allow them to splutter. Lower flame and add the ground coconut paste. Increase to a medium flame and sauté the mixture for 1-2 minutes. Now add the cooked Thattapayir and kothavarangai . Add needed salt. Mix well for in high flame for a minute. Now lower flame to simmer and cook uncovered mixing and tossing periodically for 5-10 minutes until the masala coats well and the thoran cooks properly reducing in volume.
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