• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Tirunelveli Koottansoru

250g – rice (bolied or raw)
150g – dal
50g – potato
150g – carrot
150g – beans
2 – drumsticks
1 cup – drumstick leaves
100g – brinjal
200g – shallots/small onion
5 – green chillies
1 large lemon size – tamarind
3 tbsp – sambar powder
1/4 tsp – turmeric powder
1 tbsp – cumin
50g – oil
1 tsp – mustard
2 tbsp – urad dal
8 – dried chillies
Salt required
2 tbsp – ghee (optional)
Directions
Clean and wash dal, rice separately.
Wash and cut vegetables length wise.
Seperate the drumstick leaves.
Make thick a juice from the tamarind.
Grind 100 grams of onion and cumin in the mixer.
Cook dal and turmeric powder with enough water in the cooker.
Remove from heat before the dal becomes soft.
Open the cooker; add rice, vegetables, and 100 grams of onion, drumstick leaves, tamarind juice, ground onion cumin paste, sambar powder and salt.
Add enough water to cook, mix well and check seasoning.
Cook up to 3 to 4 whistles.
Heat oil in a separate pan, sauté mustard, urad dal and dried chillies.
Once the steam evaporates open the cooker and add the tempering and mix well.
Spread 2 tbsp ghee on top and serve with papad.