Paruppu Pudalangai

Paruppu Pudalangai:
INGREDIENTS :
Toor dal             - 1/4 cup
Snake gourd     - 1 small size
Mustard             - few
Curry leaves     - 2 bunches
Onion                 - 1 small sized
Dried Chillies    - 3 nos.
Oil                        - as required
Salt                      - as required
Turmeric powder- 1/4 tsps
Cumin powder - 1/2 tsps


METHODS:
1. Soak and rinse the Toor dal and pressure cook for two whistles.
2. Clean and remove the seed and sponges from the Snake gourd.
3. Chop the snake gourd into small pieces. And finely chop the onion too..
4. Take a pan and add oil. Add the Mustard and wait till it splutters.
5. Then add dried Chillies, onion, curry leaves and saute well..
6. When onion turns color add snake gourd  salt, turmeric powder and cumin powder and saute for two mins and cover with lid and leave in medium flame for five minutes.. Springle water by side.
7. Finally add the boiled Toor dal along with the snake gourd and cook untill the mixture gets ready.. When once the mixture gets ready you can notice the snakegourd changing colour..
8. Paruppu Pudalangai ready to serve.
PARUPPU PUDALANGAI

Coconut Chutney

Coconut Chutney

INGREDIENTS :
1. Coconut              - 1 cup
2. Garlic                  - 2 cloves
3. Green Chillies   - 4 to 5 nos.
4. Roasted gram    - 2tsps
5. Ginger                - 1/2 inch(optional)
6. Salt                      - as required

TEMPERING:
1. Mustard seeds  - few
2. Curry leaves     - few
3. Shallots              - 3 nos.
4. Dried Chillies    - 2 nos. (optional)

METHODS :

1. Grate all the ingredients listed in the ingredients table and take it in a bowl and keep aside. 

2. Temper all the items listed in the tempering list and mix along with the grated mixture. 

3. Mix water if required.. Coconut Chutney ready to serve.