PACHA THAKKALI KOTTU WITH STEP BY STEP PHOTOS AND DETAILED EXPLANATION :
Green Tomato – 1/2 kg
moong dal – 1/2 cup
coconut – 1/2 cup grated
jeera – 1 tsp
green chilly – 2 nos
salt – as it required
coconut oil – 4 tsp
Pepper powder – 1 tsp
coriander leaves – for tempering
Add two tsp of coconut oil in the kadai . once heat add the mustard allow it crackle then add the green chilly, moong dal and green tomato. saute well till the tomato skin gets shrink.
once the tomato starts shrink .. off the flame and transfer this to the pressure cooker .. we can do this either directly or keep some vessel inside the pressure cooker. add some water. immersing level is enough. add the required amount of salt. and leave for 3 whistle.
smash it with the laddle. heat the kadai again add the coconut oil and add the chopped onion. saute well. mean time. Grind the grated coconut and jeera and mix with the onion if needed sprinkle some water.
- Make sure u crackle the mustard and then boil along with the tomato. This way the taste is different. instead of boiling the tomato and do the tadka.
- Pepper powder is optional anywhere we can use that
- coconut oil must just adding the flavours.