PorchKottu / Molag Kolamb (Black Pepper Sambar)



Ingedients

  • White Pumkin - 1/2 kg
  • Toor Dal - 1 cup
  • Urad Dal - 1 tsp
  • Pepper - 1/2 tsp
  • Red chilli - 1 or 2
  • Coconut grated - 1/2 cup
  • Jaggery - 1/2 tsp
  • Salt to taste
  • Curry leaves
  • Water
Method
  1. Cook toor dal till done
  2. Take a pan add water 1/2 cup white pumkin add a pinch of salt cook it till soft
  3. Fry urad dal, red chilli, Pepper
  4. Grind coconut with fried items ( urad dal, chilli and pepper) make a fine paste
  5. Add toor dal in to a cooked pumkin and add masala paste, water if required, add curry leaves
  6. Add salt and boil it for few minutes
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4 comments

Sharath Varadaraj said...

Thank you very much for sharing this recipe; perfect for the cold weather and brings back the memories from my hometown - on each Dwadashi my mom used to make this (without the pumpkin though) in addition to NelliChettu.

With a tinge of lemon juice & Naii(Ghee) the taste would be unbelievable. thanks again.

Vanamala Hebbar said...

Thank you Sharath. Glad you like it

Vasudha said...

I thought on duadasi you used only moong dal and not tur dal. The milagu kuzhambu in that does not have dal, along with poriccha rasam. Easy digestion after a day of fast.

For growing children in a vegetarian family, I now add vellai karamani or raw cooked groundnuts to milagu kuzhambu along with yellow pumpkin or sweet potato - to complete a quick meal.

Vanamala Hebbar said...

Oh Nice Vasudha..Your method is little different. I add toor dal not moong dal to adjust the milagu kharu.