Paiyar parappu (Moong dhall) for about 2 hours . Strain and remove all
the water. set aside.
baby Podulankaas, cut ends carefully and make a long slit such that the
podulanka looks like a boat. Carefully remove all the seeds and other
pithy parts and clean the inside properly. Apply a little salt and oil
in the inner surface and keep aside.
If you can't get small podulankas, you may use regular ones which
are very tender and have a maximum diameter of about 1. 5". Cut in
6" length and use the same method of cleaning as above. Plug both
the ends with rather large piece of podulanka it self.
onion in thin slices, make a rough paste of Green chillies and Ginger
and set aside.
powder Jeera and pepper and set aside.
Kothumalli leaves and cut finely and set aside.
oil/Ghee in a kadai add mustard seeds. When mustard starts popping,
reduce the flame to sim and add sliced onions and salt. Sauté till
onion is translucent. Add either Asafoetida or thinly sliced Garlic,
after ten seconds , add soaked dhall and add all the dry spices. Also
add half the kothumalli now.
little water and cover. From time to time check and add water and
continue heating. Within ten to fifteen minutes, the dhall would be
almost done and it will be dry.
from stove and allow it to cool. Now taste for salt and other spices.
each podulanka and carefully fill it up with dhall curry. Arrange in a
non stick pan carefully in such a manner that the split part is on top.
If you want to be careful, tie a thread in the middle so that the
filling does not spill.
a little oil in a Thalikka karandi (tampering ladle) and add a pinch of
mustard seeds. When it starts to crackle, add it carefully to non stick
pan on sides. Add about a cup of water and a little bit of salt. Cover
the non stick pan and steam cook the podulankkas for ten to twelve
minutes. Check in between if the cooking is done.
You can also use pressure cooker to cook stuffed podulanka. You
can place all the stuffed pieces in a waterless seperator and have water
in the lower separator. Pressure cook for only one or two whistles as it
gets cooked very fast).
over, the water would have got evaporated and cooked podulankka with
Dhall would be ready to be served. Garnish with rest of the kothumalli
and lemon juice ,serve hot with rice, chappathis .
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