Thengai Varuthu Kottina Porichozhambu
Thengai Varuthu Kottina Porichozhambu is one of my all-time favourite South Indian gravies. This Kerala-style recipe brings together the earthy flavours of raw banana (plantain) and black chickpeas with the richness of roasted coconut. The dish is made even more special by its unique combination of vegetables and legumes, creating a savoury, comforting curry that's perfect for pairing with rice.
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
- 1/2 no Vaazhakkai Plantain
- 1 Cup Black Channa
- As req Salt
- A pinch Turmeric powder
For grinding
- 1 tsp Pepper
- 2 no Red chilli
- 2 tbsp Coconut
For Seasoning
- 1 tsp Mustard seeds
- 2 tsp Channa dhal
- 1 tsp Urad dhal
- 3/4 Cup Grated coconut
- few Curry leaves
- 1/4 tsp Asafoetida
- 2 tbsp Coconut oil
Instructions
- Soak the chickpeas in water for 6-8 hours/overnight.
- Cut the plantain into small cubes.
- Next day drain the water and pressure cook the plantain and cowpeas with little water, salt and turmeric powder.
- Grind pepper, red chilly, grated coconut with little water and keep aside.
- Finally in another kadai/pan add 2 tsp coconut oil, and splutter mustard seeds, channa dhal, urad dhal and curry leaves.
- Once they crack, add the grated coconut and fry until they turn golden brown or until you feel the smell of the coconut.
- In a kadai, add the pressure cooked vegetables.
- To this add the ground masala. Allow it to cook. Add water to adjust the consistency.
- Put these fried items in the vegetable mixture.
- Mix well and cook for five minutes.
- Serve it with hot rice and papadam.