We usually make kootu | poricha kootu without onion and garlic. Whenever we order South meals in hotels, we get a kootu in the thali. It goes well with chapati and poori also, they give in the thali meal. I always wanted to try out this kootu at home. A few weeks back, when we had lunch at a South Indian restaurant here. So sharing today the Tamilnadu Hotel Kootu recipe. We are adding garlic, onion, and tomato to this kootu. I used snake gourd in this recipe. You can use ash gourd, chow chow, avarakkai, beans carrot peas, cabbage, or ridge gourd for making this kootu. Even keerai | spinach can be used for making this Hotel style kootu. Also check out Hotel sambar, Hotel style paruppu rasam, Instant mor kuzhambu
In a vessel add the yellow moong dal and chana dal.Wash it well and add the garlic cloves, chopped tomato, and onion.Add the red chili powder and turmeric powder.Add 1.5 cups of water to this.Now top it up with the chopped snake gourd. You can add any vegetable of your choice.
Check out the ‘Notes’ section to see the options.Since we are topping the veggies on the top, it won’t turn mushy while we cook this.Now pressure cook this for 4-5 whistles.
Grind the coconut, green chili, and cumin seeds into a fine paste.I added 1 green chili and later felt it was less.
In a pan add the oil and mustard seeds.Once it starts to splutter, add the curry leaves and asafoetida to this.Now add the cooked dal and vegetable mixture to this.
Add the ground coconut paste.Now add ½ cup-1 cup of water to adjust the consistency.Add in the salt.Mix well and let this boil for 5 minutes. Keep stirring in between.
Switch off the flame.You can serve this with plain rice or with dosai and chapati too.This kootu pairs well with rice and kara kuzhambu too.
Notes:
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