Semebadanekai (Chow Chow) Koota
Recipe Credit to my Frd. Mrs. Vijaya M. Kamath, Thane.
Chop Semebadanekai (chow chow) into medium sized cubes after removing the outer thick skin. Wash one cup moong dal and keep aside.
Grind to a fine paste 2-3 heaped tblsp fresh grated coconut with 4-5 green chillies, marble sized tamarind and 1tsp jeera.
Heat 1tblsp oil in kadai, add 1 tsp chana dal, 1 tsp Rai. ½ tsp urad dal, 1 tsp haldi powder and some curry leaves. Add in the moong dal and 2 cups of boiling water and bring to a boil. Add the semebadanekai (chow chow) also, mix well, cover and cook till done. Add the ground masala, salt, mix well and bring to a boil. Serve hot.
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Thanks.