CARROT - ASHGOURD PORITHA KOOTU

PORICHA KOOTU /PORICHA KUZHAMBU - IS A LESS SPICIER SUBSTITUTE OF THE

SOUTH INDIAN SAMBAR ....IT IS MORE OF DHAL AND VEGGIES AND A HELPING OF

COCONUT TOO WHICH ADDS TO ITS TASTE AND UNIQUE FLAVOR......



INGREDIENTS

CARROTS              -2
ASHGOURD          -1/4 KG
MOONG DHAL     -1/2 CUP
COCONUT            - I CUP
GREEN CHILLIES -3
CUMINSEEDS       -1/2 TEASPOON
URAD DHAL         - 2 TEASPOON
RED CHILLIES      -2
MUSTARD SEEDS-1/4 TEASPOON
TURMERIC PDR   -1/4 TEASPOON
OIL                         - 2 TEASPOONS
SALT TO TASTE
CURRY LEAVES   - FEW


METHOD

1.CUBE THE VEGETABLES AND COOK THEM TILL DONE.
 GRATE THE COCONUT.
 PRESSURE COOK AND MASH THE DHAL.
2. FRY 1 TEASPOON OF THE URAD DHAL IN A TEASPOON OF OIL.
3. GRIND TOGETHER THE FRIED URAD DHAL,CUMINSEEDS,GREEN CHILLIES AND THE GRATED COCONUT TO A PASTE IN A MIXIE.
4.MIX THE COOKED VEGETABLES AND COOKED DHAL. ADD THE GROUND MIXTURE TO IT.
5.ADD SALT AND TURMERIC POWDER TO THE MIXTURE AND BRING THE KOOTU TO A BOIL.
6.TEMPER THE KOOTU WITH 1 TEASPOON OF URAD DHAL AND MUSTARD SEEDS IN HOT OIL.
7. GARNISH WITH CURRY LEAVES.

# SOME LIKE TO TEMPER THE SEASONINGS WITH COCONUT OIL FOR THAT EXTRA RICH AROMA.

#SERVE HOT WITH RICE  WITH APPALAMS AND A DOLLOP OF HOT GHEE.