The perfect day for steaming hot puzhukku

Just one look out the window at the snow covered roads made me want to rush back indoors to the warmth of the kitchen and make a batch of mudhirai puzhukku loosely translated as lentil stew since it an easy comfort food.

 

Undoubtedly no one in our neighborhood seems to have stirred- the snow was so fresh- made me want to make a snowman but mama agreed that the warm puzhukku would be a better idea- not sure why especially since it is not one of his favorites!

Puzhukku comes in may flavors and the Kolli (Tapioca) one is the most common type in Kerala since many eat it with a fish dish. However, the way it was made at eng veedu (our home) was with lentils.
Ingredients 

1 cup lentils (you can get this from regular grocery stores in the U.S.)

1/4/ cup shredded fresh coconut ( I've scaled it down and you can bump this up to 1/2 cup for better taste.)
1/4 cup chopped green plantains (Nentharankai) or Yam (Chenai) optional

2 dried chilies
1 tablespoon coconut oil
4-5 curry leaves
Salt to taste

Method

1. Dry roast the lentils until you get a nice roasted aroma.
2. Place the roasted lentils in a pot or pressure cooker.
3. Add any veggies to the pot with about 4 cups water and salt.
4. Cook until lentils are soft.
5. Corsely grind the coconut and red chilies without water or just a bit.
6. Add the ground coconut to the lentils, mix well and let it simmer.
7. Add the oil and the curry leaves, stir well.
8. You can add water to change the consistency.

Engathilay (at our home), puzhukku was usually served with steaming hot pungal (parboiled) rice and fried pappadams during the cold evenings and it keeps well for several days in the fridge.- நீங்களும் ஷீகரம் பண்ணி பாருங்கள். அப்பரம் பாக்கலாம்! (Hope you try making it soon. See you later.)- kavu mami