Grind the ingredients mentioned under "To roast and grind". Once the vegetable is cooked, add the ground mixture. Add water if needed to adjust the consistency it it is very thick. Check for seasoning and turn off the stove.
Indian cooking has been significantly evolving over the time with a perfect blend of various culture and ages. Due to numerous cross-cultural interactions within and from outside, both its culture and its cuisine has become diverse and adapted. So is the present Tanjore cuisine adapted form the Marathis during the Maratha reign. Over time it has become the Tamil common man's food.
The indigenous dishes of the local inhabitants of Thanjavur include exotic South Indian recipes that are easy to cook and delicious to relish. This Poricha Kootu falls under this category which frequents the Tambrahm homes often. This is adapted from the Marathi dish, Sappak Pitla with minor variations. Vegetables cooked in a coconut and dahl gravy with typical south Indian spice blends.
Cook the dahl either in a pressure cooker or in a pan. Once the dahl is almost cooked and mushy; add the ridge gourd and cook.
This for the fourth day of BM under Traditional theme. Check out the other Blog Marathoners here.