Vazhai Poo Puttu Kari

Ingredients list for Vazhai Poo Puttu Kari

• 1 medium Banana Leaves
• Gingelly Oil
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Tamarind pulp
• 2 Green chillies
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 2 Whole dry red chillies
• 10-12 Curry leaves
• 2 tablespoons Gingelly oil
• to taste Salt
• For paste
• 1/4 cup Split Bengal gram (chana dal)
• 2 tablespoons Split black gram skinless (dhuli urad dal)
• 1/4 cup Split pigeon pea (toor dal/arhar dal)
• 2 tablespoons Moong dal
• 6 Whole dry red chillies
• 1/4 teaspoon Asafoetida
• to taste Salt

Method

1. Clean the flower individually and chop finely. Boil in 2 cups water with turmeric, little salt and tamarind pulp for about 3-4 minutes. Drain and reserve. Wash and chop the green chillies.
2. Soak the four dals for about 20 minutes, drain and grind to a thick paste with the red chillies, salt and asafoetida with just enough water.
3. Spread the paste evenly on a plantain leaf and steam for about 15 minutes or till completely cooked. Test by inserting a toothpick or needle into the mixture. If it comes out clean then it is cooked.
4. Turn out the cooked dal on a large thali to cool. Break it to a powder texture with your palm and fingers. Heat oil in a kadai, temper with mustard seeds, red chilli, urad dal and curry leaves.
5. Add the chopped green chillies and sauté. Add the cooked flower and the dal mixture. Toss on high heat for a couple of minutes and then reduce the heat and keep stirring till it starts sizzling. Serve hot.

Nutrition Info