Posted in Uncategorized

Poosnikai Molguttal

Another of Tam Brahm delicacies, this one has the goodness of dal and veggies alongside coconut red chillies. Mom used to make this twice a week with different veggies or spinach.This one is a regular in the household and when paired up with togayals ( chutney) or pachadis and rasam is a bliss. ;P

A no onion, no garlic recipe.

IMG_20160223_192348

Serves: 2

Ingredients:

White pumpkin: ½ cup
Potato: 1 diced.
Moong Dal: ½ cup
Water: 1 cup
Salt to taste.

To grind:

Coconut pieces/grated: 1/4th cup
Cumin seeds: 1 tsp.
Red Chili: 2

To temper:
Coconut oil: 1tsp
Mustard seeds: 1tsp
Curry leaves a spring.

Method:

1. Pressure cook the pumpkin with moong dal and water for 3 whistles.

2. Grind the “To grind items”
3. Boil the cooked dal, veggies mixture and add the coconut paste and boil for a couple of minutes on a medium flame.

4. Temper with “To temper” items.

Serve hot with rice and togayal or pachadis or simple pickle.

IMG_20160223_192817

Advertisements

Author:

Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter: https://twitter.com/foodaterian

5 thoughts on “Poosnikai Molguttal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s