To begin creating the Kathirikai UrulaiKizhanghu Pachidi recipe, to begin with soak moong dal for 15 minutes.
Wash them with water and stress prepare dinner the dal with 1/4 teaspoon of turmeric powder in a pressure cooker and 2 cups of drinking water for 3 whistles.
Allow the force to settle down and mash them into a paste with a ladle. Set apart.
In a medium sized saucepan/pot, insert oil and heat in excess of medium flame.
When the oil is hot, increase the tempering elements and fry right until the mustard seeds splutter. Fry right up until urad dal is golden.
Gently add onions and cook till they come to be translucent. Add tomatoes, eco-friendly chilies and turmeric powder. Saute until the tomatoes grow to be mushy.
Now, incorporate potatoes, brinjals and stir the well. Cook dinner more than minimized flame until finally the brinjals and potatoes grow to be tender.
Include dal and mix effectively so that they are blended with each other.
Increase 1-2 cups of h2o and combine properly. Add h2o according to your required consistency.
Season it with salt. When the combination is about to boil, simmer the flame and cook dinner for about 5 minutes.
Change off the flame and increase coriander leaves for garnish. Prepare this Kathirikai UrulaiKizhanghu Pachidi and provide with rice alongside with reliable sambar for a mouth watering meal.