Ingredients :
- 1/2 Cup Moong Dal
- 1 full cup chopped Amarnath Leaves
- 3 sp grated Fresh Coconut
- 1 pinch Turmeric Powder
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 3 Red Chillies
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 pinch Hinghu
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Ghee
Method :
- Heat 1/2 sp ghee in a pan add chana dal, urad dal, red chillies & fry.
- When it done remove from fire and let it cool.
- Grind into a smooth paste along with grated coconut & keep aside.
- Wash and cook moong dal on stove top.
- When it 3/4 done add chopped thotakura & continue to cook.
- Add ground paste, salt, turmeric powder and stir well.
- Let it cook for couple of mins and turn off the flame.
- Heat remaining ghee and add popu ingredients and fry.
- Next add this fried popu to the cooked dal mixture & mix well.
- Now thotakura kootu is ready to serve, serve with rice or roti.
Ingredients :
- 1 Small Dosakaya
- 2 nos Potatoes
- 2 Green Chillies chopped
- 1 Onion chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Wash and cut dosakaya, alu into small pieces & keep aside.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- When it done add curry leaves, green chillies, onions and fry.
- Add chopped dosakaya, alu pieces, turmeric powder, salt and mix.
- Sprinkle little water and stir well, cook on medium flame with cover.
- Once done add red chilli powder & stir well.
- Continue to cook on low flame with cover for 1min.
- Now turn off heat & transfer into a serving bowl.
- Dosakaya alu curry is ready to serve. Serve with white rice.
