Pesarattu is a Telugu cuisine that is similar to dosa. Koora means kuzhambu. Pesarattu is made with batter of moonghdal but unlike a dosa, it does not contain urad dhal. Pesarattu koora is nothing but, putting dosa in the kuzhambu. I learnt this from my telugu friend Rama from Visag. Thank you for the wonderful recipe Rama. Here is an excellent Andhra recipe for you all...enjoy :-)
INGREDIENTS:
Moongdhal - 1 cup
Red chilli powder - 1 tsp
Onion - 1
Tomato - 1 finely chopped
Green chillies - 2
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
HOW TO MAKE:
Soak moongdhal for 2 to 3 hours (not more than that). In a mixie add red chilli powder and needed salt and grind it as dosa batter consistency.
Heat tava pour a ladle of batter and make dosa not thick nor thin. Just spread less oil and cook both sides until turn into golden brown. For a cup of moonghdal you can make 4 dosas.
Allow to cool down and make into pieces.
Cut onion into pieces and make a fine paste.
Heat oil in a kadai splutter mustard seed, add cumin seeds and curry leaves. Add green chilies fry well and add onion paste. Fry until the raw smell goes and add ginger garlic paste. Fry well till turn to golden brown. Add finely chopped tomatoes, coriander powder, turmeric powder and little salt. Remember we added salt in the moongdhal batter. Mix well and add a 1/4 cup of water.
Allow to boil and it will form a thick gravy. Add the dosa pieces and mix well. Add enough water as needed consistency and once it boiled turn off the stove.
Pesarattu Koora ready... :-)
Comments
Post a Comment