Poriccha Koottu


  • 8 tbsp yellow moong dal
  • handful of spinach
  • ½ snake gourd
  • ¼ ash gourd
  • 1 carrot
  • salt to taste
  • coriander leaves to garnish

To grind into a paste

  • 2 red dry chillies
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp urad dal
  • 4 tbsp grated coconut
  • 1 tsp sesame seeds

To temper

  • 1 tsp mustard seeds
  • a pinch of hing
  • 1 red chili
  • 1 tsp urad dal
  • a few curry leaves


Dry roast the paste ingredients except the coconut. When cool, grind them all into a paste and keep aside.

Pressure cook or cook the lentils in an open pan. Steam the vegetables. In another pan dry roast sesame seeds, hing, urad dal, red chillies and curry leaves. Add the steamed vegetables and salt. Add the cooked dal. Simmer for 3 mins. Garnish with chopped coriander.

Temper with mustard seeds, hing, red chillies, urad dal and curry leaves.

Garnish with chopped coriander leaves.

Serves 4