Tamil Cooking Recipe

Nghl;b nghupay;

rikay;: eptp

Botti Poriyal

Njitahd nghUl;fs;

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rpwpa ntq;fhak; - miu fpNyh
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fwpNtg;gpiy - rpwpjsT

nra;Kiw

1. Nghl;bia ed;whf Rj;jk; nra;J Ff;fupy; rpW mdypy;
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fUf tpl $lhJ.

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9. ,g;nghOJ mjDld; Ntf itj;j Nghl;bia Nru;j;J ed;F tjf;fTk;.

10. ed;whf fpswp tplTk;.

11. gjkhf nte;jJk; Njq;fha; JUtiy Jhtp Nyrhf fpswp ,wf;fp tplTk;.

,jid nuhl;b ,l;yp Njhir midj;JlDk; Nru;j;J cz;zyhk;.

Ingredients

Botti - 500 grams
shallots - 500 grams
ginger garlic paste - 1 tablespoon
dry red chilli - 2
oil - as required
salt - to taste
garam masala powder - 3 tablespoon
grated coconut - half cup
curry leaves - few
mustard seeds - few

Cooking Method

1. Clean the botti, cook for half an hour with water in a pressure cooker.

2. Cook until all the water evaporates.

3. Remove the booti from the cooker and place in another vessel and mix with salt.

4. Finely chop the onion.

5. Heat oil in a kadai.

6. Add mustard seeds, curry leaves and ginger garlic paste and cook.

7. Then add the onion and cook until golden brown.

8. Add the garam masala powder and cook.

9. Then add the botti to it and cook.

10. Then add the grated coconut and mix well.

This recipe of botti is best with idli, dosa and roti.

cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;

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