This poriyal is a very traditional dish in our house. It tastes great and simple to make.
1) Chow-Chow (big) -3
2) Moong Dhal (passi parupu)-1/2 cup
3) Turmeric -1/2 sp
4) Salt to taste
5) Grated coconut (optional)- 1 tblsp
6) For Tempering :
Oil-2 tblsp, mustard, hing powder, red chillies-2, jeera, udad dhal, curry leaves.
Cut chow-chow into medium sized cubes ( remove the top skin). In a heavy bottomed vessel ,boil the chow -chow and moong dhal together. Cook the chow-chow and dhal until just done. Add turmeric, little salt to it and switch off the stove. Later,drain the chow-chow and parupu with the use of colander.
In a kadai, add oil. To it, start adding one by one the tempering items. Later,add chow-chow,dhal to it. Add little salt (remember salt added little earlier). Cook for 5 more mins till all the items are mixed together. Switch off the stove and add coconut if needed.
Serve this curry with hot rice and ghee or chapatti. Enjoy.