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How to make Vazhaipoo Poriyal
Serve hot with rice and sambar or any variety rice of your choice. Pin
Expert Tips
You can even cook vazhaipoo and moong dhal in a pan with water. But I prefer pressure cooking. Moong dhal should not be mushy, it should be firm yet soft to bite. Dont skip roasting moongdhal, it gives a nice aroma. Amma always adds coconut only after switching off any poriyal as raw coconut is not much of cholesterol she says so using it as raw as much as possible is good.
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