Authentic Tamil Nadu Tuticorin Thoothukudi Kottai Varuval V2 with Warm Steamed Ponni Rice
Experience the fiery coastal flavors of Tuticorin with this aromatic lentil and spice roast, perfectly paired with comforting steamed rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the soaked brown chana with adequate water and salt for 5 to 6 whistles until tender.
2
Heat sesame oil in a heavy-bottomed kadai and splutter mustard seeds, cumin seeds, and fresh curry leaves.
3
Add the finely chopped onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Pour in the tomato puree, adding turmeric powder, red chilli powder, and Chettinad masala powder, cooking until oil separates.
6
Add the cooked brown chana along with a little cooking liquid and mix well to coat the spices.
7
Simmer on medium heat until the gravy thickens into a semi-dry, clinging roast consistency.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
1 cup whole brown chana (kottai), soaked overnight
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig fresh curry leaves
2 medium onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp Chettinad masala powder
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.