VAAZHAKAAI KARANAIKIZHANGU KOOTU

– Without adding oil, sauté coconut, red chillies, coriander seeds, cumin seeds, fennel seeds and curry leaves.
– Pressure cook chopped vaazhakaai, karanaikizhangu, bengal gram, broken green gram, turmeric powder, curry leaves and salt.
– Grind the masala to a fine paste.
– Once the veggies are cooked, smash it well and add the grounded paste to it.
– Add oil in a pan and sauté cumin seeds and curry leaves.
– Add it to the kootu with chopped coriander leaves.

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