Kootu is a dal-based South Indian gravy, made with any veggies of our choice. In our house, we make kootu with avarakkai (broad beans), cabbage, mixed vegetables, drumstick, eggplant, chow chow, and spinach too. My mother-in-law makes beans poricha kootu also. The spices are usually freshly roasted and ground along with coconut. Sometimes we add sambar powder too for the kootu.
Traditionally we don’t add onion or garlic to the poricha kootu. So ideally you can make this on festival days. On some fasting days, when we don’t rice, elders make chapati and pair it with any kootu of their choice.
If you are on a diet, you can just eat a bowl of kootu. It is an excellent combination of protein and vegetables and it keeps you filled for many hours. Usually, we make kootu and vatha kuzhambu at our place and we all love that combo.
Pudalangai kootu | snake gourd kootu, we usually add peppercorns to the fresh spice mix for this kootu. My mom adds little pepper and 1 red chili to get a balance of both the taste. Pair this with hot rice or chapathi of your choice.
Also check out Avarakkai poricha kootu, cabbage kootu, thakkali kootu, vazhaipoo kootu
In a vessel add the chopped pudalangai, moong dal, chana dal, 1 cup water, and turmeric powder. Pressure cook for 4-5 whistles or till it cooks up well.
In a pan add 1 tsp coconut oil and add the pepper, cumin seeds, 1 red chili, and urad dal. Saute till the dal turns golden brown.
Take out and grind this along with coconut into a fine paste.
In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida and curry leaves. Now add the cooked dal and veggie mixture and ground paste to this. Add 1 cup of water to adjust the consistency. Now add in the salt and mix well. Let this boil for 3-4 minutes and switch off the flame.
Pudalangai kootu | snakegourd kootu is ready. Serve with hot rice and spicy curry of your choice.
Notes: Gald to follow you.. https://treatntrick.blogspot.com
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