SakkaraValli kilangu poriyal

SakkaraValli kilangu poriyal

Step1

• I have taken 400gm chakkara Valli kilangu,(No need to peel the skin while eating it, if we don't like we can remove it, if u peel the skin it will get smashed while u r cooking & it will not taste good)  
•  cut it into a medium round shape(வில்லை வில்லையாக)and cook it Kadai r steam it in idly cooker r pressure cook it. 

Step2

• It will be easily cooked in few minutes & it tastes good. 
• In pressure cooker,add required salt & water with the chakkara Valli kilangu
• Once the steam comes from cooker I switched off &until steam goes & settles on its own don't open it.(if u open it, then it will not be cooked). 

Step3

• If u cook for more than one whistle it will be overcooked & taste will not be up-to the mark. 
• After it settles down, open the cooker drain the water from it. 
• Take a Kadai, pour one tablespoon of oil add mustard seeds & Urad dhal,  after it splutters ,add  3 to 4 redchillies.
• Now,  gently add the chakkra Valli kilangu in low flame & as soon as you add switch off the stove, let it be in stove for few minutes.

• After few minutes,open it, it will be tempting to eat, serve it hot.