Parupukeerai masial (Dhall greens pulp)
Incredients:
- 1 cup of
paruppukeerai
- 100 grams of
moongdhall
- 2 green
chillies, 1cup of chopped onion, 1tomato,
- few drops of
custard oil
Preparation method:
- Take a
pressure pan and put Moongdhall in it and fry it till it gets light brownish
color and then wash the Moongdhall and add paruppukeerai, tomato, greenchillies,
chopped onion and custard oil.
- Then add a cup
of water.
- Then cook it
for 10 minutes
- Then open the
pan and churn the mixture with a paruppu mathu (a wooden churning instrument) and
keep separately.
- Then put a pan
on stove and pour 1tab.spoon.gingellyoil and heat it
- Then take ¼ spoon
mustard ,little bit of jeeragam(cumin) and add them with the pulp.
- It is ready
to eat.
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