Pagarkai paruppu orundai kootu - Prepartion time 20 mins
Mom make this kootu very tasty. Since I used to crush the bengal gram deep fried balls along with bitter gourd and little ghee this will be very tasty when consumed hot. Surely you won't get the bitter taste of bitter gourd that much. You try it out and taste it. Love bitter taste much so like all the dishes made using pagarkai
Do you know?
Only female bitter gourd flowers produce fruit. How to identify female and male flower?
At the back of female flower a unfertilized miniature fruit exist, it will have a pistil which extends upward and has stigma at the end pale greenish yellow in middle of the flower. Male flower will have yellow anther loaded with pollen and powdery.
Ingredients:-
Pagarkkai - 1 cup (chopped and remove the seeds if it is hard)
Toor dal - 1/4 cup (pressure cooked)
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - required amount
Coconut - 1 tbsp
Cumin seed - 1 tbsp
Sesame oil - 1 tbsp
Ginger - small piece
Bengal gram - 1/2 cup (soaked for 2 hrs and ground coarsely along with small piece of ginger as vada flour)Red chili powder - 1/2 tsp
Small onion - 4 (peeled, wash and finely chopped)
Water - required amount
Mustard seed - 1/4 tsp, Urad dal- 1 tsp
Vegetable oil - To deep fry the bengal gram balls
Preparation method:-
Mix ground bengal gram, salt, chili powder, chopped oil in a bowl like vada flour. Make small balls using this flour.
Heat vegetable oil in a kadai and in medium flame cook the balls. When more than half cooked remove from oil. Don't make it crispy because it has to be boiled little bit along with pagarkai gravy.
While you are frying in another burner heat a vessel with water, sambar powder, salt, turmeric and salt. When it is boiling add the pagarkai and cook till it is tender.
Now add the fried balls and cook for 5 mins so the balls will absorb the water and cook.
Slightly crush cooked toor dal with milk and add to pagarkai. Cook for few mins and switch of the flame.
Heat sesame oil, add mustard to splutter, urad dal to brown, cumin to splutter and garnish the kootu with grated coconut.
This goes well with hot rice and ghee. It will be slightly bitter.
Mom make this kootu very tasty. Since I used to crush the bengal gram deep fried balls along with bitter gourd and little ghee this will be very tasty when consumed hot. Surely you won't get the bitter taste of bitter gourd that much. You try it out and taste it. Love bitter taste much so like all the dishes made using pagarkai
Do you know?
Only female bitter gourd flowers produce fruit. How to identify female and male flower?
At the back of female flower a unfertilized miniature fruit exist, it will have a pistil which extends upward and has stigma at the end pale greenish yellow in middle of the flower. Male flower will have yellow anther loaded with pollen and powdery.
Ingredients:-
Pagarkkai - 1 cup (chopped and remove the seeds if it is hard)
Toor dal - 1/4 cup (pressure cooked)
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - required amount
Coconut - 1 tbsp
Cumin seed - 1 tbsp
Sesame oil - 1 tbsp
Ginger - small piece
Bengal gram - 1/2 cup (soaked for 2 hrs and ground coarsely along with small piece of ginger as vada flour)Red chili powder - 1/2 tsp
Small onion - 4 (peeled, wash and finely chopped)
Water - required amount
Mustard seed - 1/4 tsp, Urad dal- 1 tsp
Vegetable oil - To deep fry the bengal gram balls
Preparation method:-
Mix ground bengal gram, salt, chili powder, chopped oil in a bowl like vada flour. Make small balls using this flour.
Heat vegetable oil in a kadai and in medium flame cook the balls. When more than half cooked remove from oil. Don't make it crispy because it has to be boiled little bit along with pagarkai gravy.
While you are frying in another burner heat a vessel with water, sambar powder, salt, turmeric and salt. When it is boiling add the pagarkai and cook till it is tender.
Now add the fried balls and cook for 5 mins so the balls will absorb the water and cook.
Slightly crush cooked toor dal with milk and add to pagarkai. Cook for few mins and switch of the flame.
Heat sesame oil, add mustard to splutter, urad dal to brown, cumin to splutter and garnish the kootu with grated coconut.
This goes well with hot rice and ghee. It will be slightly bitter.
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