It seems like yesterday since I reached here at my native and its going to be a week already….lots of memories, happy times, shopping times, chit chats and what not?! Its always fun to see around the place we grew up as a child and I always cherish them. And should I have to mention about the variety of chettinad special dishes I had and ofcourse the memories each dish carries……had a gala time and am sure its going to take quite sometime for me to be back to routine. 2 more days and will be back home, already appa is missing mittu badly so here we come. Meet you all very soon in another interesting post from nama kovai.
More poriyal recipes
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📖 Recipe Card
How to make Vazhaithandu Poriyal
1.Remove the outer ring as seen in the picture. Then slice them into round disks, remove the fibre and discard them. Pin2.Chop them into small cubes and keep them immersed in buttermilk.Soak moong dal in water for 30mins, set aside. Pin3.Heat oil – add the items under ‘to temper’ table, let it crackle add onion and moong dal. Saute for 3mins until dals and onion turn slightly browned. Drain buttermilk from the veggie and keep it ready.Pin4.Add the veggie along with turmeric powder. Add water and required salt till immersing level. Cook by keeping it covered. Pin 5.Cook till the veggie turns soft and becomes transparent.Add grated coconut, give a quick stir and switch off. Pin Serve it with hot steamed rice and puli kulambu. Pin
Expert Tips
While tempering instead of green chillies, you can even add red chillies and chana dal. Raw coconut is of no cholestrol so I always add it at the last stage but if you preparing your lunch well in advance then saute the coconut then swtich off else the poriyal will get spoiled soon.
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