Ingredients:
50 grms whole white ulunthu
20 grms toor dal
10 grms channa dal
3 green chillies chopped
Little asafoetida powder
Salt to taste
2 tbs gingelly oil
½ tsp mustard seeds
2 tsp grated coconut
1 sprig curry leaves.
Method:
Soak the 3 dals for ½ an hour.
Drain well, and grind to a thick coarse paste,
with the green chillies and salt .
Heat a non-stick pan with the oil.
Add in the mustard seeds and curry leaves and asafoetida
When they splutter, add in the coconut and the ground paste.
On medium flame, keep on stirring the paste, till it is cooked
and becomes a bit uthir uthir.
Remove and use it as pooranam.
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