- Pigeon Pea (Arhar dal) – 1 Small Glass
- Ridge Gourd – 250gms
- Potato – 1(90gms)
- Carrot – 1(90gms)
- Bottle Gourd – 250gms
- Elephant Foot – 150gms
- Chayote – 150gms
- Green Peas – 1 Small Glass
- Water Around 50ml
- Turmeric Powder – 1/4tsp
- Salt To Taste
- Chopped Coriander – 3tbsps
- Coconut –1/2 Kernel
- Cumin Seeds – 1 1/2tsps
- Red Chilies – 7
- For Seasoning:
- Cumin Seeds – 1tsp
- Mustard Seeds – 1tsp
- Fenugreek Seeds – 2, 3 Seeds
- Asafoetida – 1/8 tsp
- Curry Leaves – Few
Wash the dal and pressure cook for 15 minutes or till done. Wash all the vegetables. Cut all the vegetables into bit sized pieces. Chop the peels of ridge gourd and bottle gourd and keep them aside. Take these chopped vegetables along with green peas into a microwave safe bowl. Add 50ml water to these vegetables and cook in a microwave. Microwave the vegetables on high power for 5 minutes. Stir once with a spoon and again microwave on medium power for 10 minutes. Give standing time 5 minutes before taking out the vegetables from the microwave oven. Now the vegetables are done.
Take a mixie jar and add the chopped peels of ridge gourd and bottle gourd. Chop the coconut into small pieces and add to the mixie jar. Now add cumin seeds, red chilies and water and grind to a smooth paste. The paste should be very fine, as the taste of the dish lies in grinding the paste to a smooth texture.
Take out the dal from the pressure cooker and whisk till smooth. Now take a deep bowl and add dal, cooked vegetables, paste and some water and mix. Then add turmeric powder and salt and mix well. The texture should be like that of a Sambar. Now heat this mixture on slow flame till it boils. Now let us season our Molakuttal. Heat a pan and add oil to it. When oil is hot add mustard seeds, fenugreek seeds and cumin seeds. Fry well. Then add curry leaves and Asafoetida. Mix well. Add this seasoning to the boiling Molakuttal and mix well. Now add half of chopped coriander and mix. Cover the vessel and keep aside for half an hour to enhance the taste. Serve garnished with chopped coriander.
Points To Remember:
Chop the vegetables into small pieces. This look and touch gives an extra taste to this dish. Grind the paste to a very smooth texture, till you will not feel the touch of coconut in the paste. This brings the taste. Whenever you add fried seasoning to a dish, immediately cover the dish with a lid so that the smell of the seasoning will not escape.
Stuffed Capsicum with Potato filling
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