Poricha Sathumadu

This sathumadu is made in our homes during festive season .My mom makes this whenever she makes Mor Kuzhambu. We all like to have it during weekend’s coz that’s the only time we find time can eat food together and also stay a bit relaxes. With a few spices involved and also NO tamarind, this sathumadu is delicious coz of due to the unique taste of coconut. Now here goes the recipe:

Cooking time: 15 minutes

Serves: 3

Ingredients

Toor Dal : 1/3 cup

To Grind:

Channa Dal	2 tsp
Urad Dal	2 tsp
Pepper	1 tsp
Red Chilllies	1
Coconut gratings	4 tsp
Asafoetida	½ tsp

To Temper:

Oil	1 tsp
Mustard	1 tsp

Method:        

• Pressure cook Toor dal with enough water in cooker and once pressure releases mash it well until mushy.
• Meanwhile, heat a pan and dry roast the ingredients under “to grind”. Cool it completely and grind in mixer along with coconut and little water into a smooth paste.

                                           

•  Heat a vessel, add the ground paste and ½ cup water and boil for 5 mins. Add Toor dal and mix well. Add another Cup of water and lower the flame.

• Switch off the flame when froth starts forming in the top.
• Temper with items mentioned under “To Temper” and pour over the sathumadu.

• Serve with hot rice topped with Ghee.

Notes:

·                      You can add 1 chopped tomato with the paste and boil.

·                     Adjust the spiciness based on your taste. Pepper gives a unique flavor to the sathumadu hence lessen the red chilly level.