Ingredients:
Method:
Deskin and chop the plakkai into small pieces.
Peel and slice the onions.
In a pressure pan put together the chopped plakkai pieces, onions, thoor dhal, chilli powder, turmeric powder and 2 to 3 cups of water. Close the pan and cook for 3 to 4 whistles.
Open the cooker and check if it is well cooked and let it boil. Add salt and allow it to cook for some time.
Add the shredded coconut, curry leaves and ghee. Rub the jeera between palm and add to it.
Serve with hot rice.
Note: To add more taste 1/2 cup of milk could be added.
- Plakkai - 250gm (1/2)
- Small onions - 10 to 12
- Thoor dhal - 1/4 cup
- Chilli powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Salt to taste
- Shredded coconut - 2 tbsp
- Curry leaves - 2 strings
- Ghee - 1 tbsp
- Jeera - 2 tsp
Method:
Deskin and chop the plakkai into small pieces.
Peel and slice the onions.
In a pressure pan put together the chopped plakkai pieces, onions, thoor dhal, chilli powder, turmeric powder and 2 to 3 cups of water. Close the pan and cook for 3 to 4 whistles.
Open the cooker and check if it is well cooked and let it boil. Add salt and allow it to cook for some time.
Add the shredded coconut, curry leaves and ghee. Rub the jeera between palm and add to it.
Serve with hot rice.
Note: To add more taste 1/2 cup of milk could be added.
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