Coriander Leaves Sukke (Kothambari Palle Sukke in Konkani) is a coconut based dry side dish made with fresh green coriander leaves (cilantro) and chana dal (split bengal gram).Coriander leaves /Cilantro is called Kothambari Pallo in Konkani and this delicious side dish goes well with rice and dal curry.
The following ingredients are needed to prepare Kothambari Palle Sukke /Coriander Leaves Sukke.
Ingredients:-
Fresh Coriander leaves. - 2 cup chopped
Chana dal. - 1/2 cup
Grated coconut. -1 cup
Red chilly powder. -1tsp
Turmeric powder. -1/4 tsp
Urad dal. -1/2tsp
Mustard seeds. -1tsp
Salt. - to taste
Coconut oil. - 2tsp
Instructions:-
1). Chop and remove the root part of the coriander leaves. Clean and wash the coriander leaves with stems thoroughly in water to remove the dust if any. Drain water and finely chop the coriander leaves and stems and keep aside.
2). Wash and pressure cook chana dal adding 1/4 cup of water for 2 whistles and keep aside.
3). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Mix together all the ingredients in the mixing bowl using hands. Keep aside the coconut mixture.
Method:-
1). Heat coconut oil in a pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well.
2). Add finely chopped coriander leaves in the pan and saute well.
3). Add required salt into the pan and mix with the coriander leaves and cook the coriander leaves on low flame for a minute.
4). Add cooked chana dal into the pan and mix with the cooked coriander leaves.
5). Add the coconut mixture into the pan and mix with the cooked coriander leaves and chana dal. Saute well on low flame till the water evaporates and switch off the flame.
6). Transfer the kothambari palle sukke /coriander leaves sukke to a serving plate.
The following ingredients are needed to prepare Kothambari Palle Sukke /Coriander Leaves Sukke.
Ingredients:-
Fresh Coriander leaves. - 2 cup chopped
Chana dal. - 1/2 cup
Grated coconut. -1 cup
Red chilly powder. -1tsp
Turmeric powder. -1/4 tsp
Urad dal. -1/2tsp
Mustard seeds. -1tsp
Salt. - to taste
Coconut oil. - 2tsp
Instructions:-
1). Chop and remove the root part of the coriander leaves. Clean and wash the coriander leaves with stems thoroughly in water to remove the dust if any. Drain water and finely chop the coriander leaves and stems and keep aside.
2). Wash and pressure cook chana dal adding 1/4 cup of water for 2 whistles and keep aside.
3). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Mix together all the ingredients in the mixing bowl using hands. Keep aside the coconut mixture.
Method:-
1). Heat coconut oil in a pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well.
2). Add finely chopped coriander leaves in the pan and saute well.
3). Add required salt into the pan and mix with the coriander leaves and cook the coriander leaves on low flame for a minute.
4). Add cooked chana dal into the pan and mix with the cooked coriander leaves.
5). Add the coconut mixture into the pan and mix with the cooked coriander leaves and chana dal. Saute well on low flame till the water evaporates and switch off the flame.
6). Transfer the kothambari palle sukke /coriander leaves sukke to a serving plate.
A very tasty and delicious Kothambari Palle Sukke /Coriander Leaves Sukke is ready to serve as a side dish with rice and dal curry.
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