Vazhipoo 1 cup (chopped) Channa dal 1/4 cup Toor dal 2 tblsp Tamarind water 1/2 cup (thin) Salt as neede Turmeric powder 1/4 tsp Coconut scrapped 3 tblsp Coconut oil | cooking oil 1 tsp Mustard seeds 1/4 tsp Curry leaves few Asafoetida a pinch Jaggery a small piece To roast and grind Dhaniya | coriander seeds 1 tblsp Chana dal 1/2 tblsp Coconut 1 tblsp Red chili 3 Oil 1/2 tsp
Cut the vazhaipoo and soak it in water. If you are cutting the one day before, add few drops of butter milk to the water and keep it outside. Even if you want you can keep it inside the refrigerator. Soak the channa dal for 30 minutes.
In a pan add the vazhaipoo (drain water before adding) and add turmeric powder, salt and asafoetida. Add the thin tamarind extract to this.
Cook the soaked channa dal and toor dal in a pressure cooker. Keep both in different vessels while cooking. Roast the ingredients given under the head, “to roast and grind”.
Grind this into a fine paste and keep it aside.
Add the cooked channa dal to the pan and add the ground paste too.
Mix well and add the cooked toor dal to this.
Dry roast the coconut (3 tblsp) in a pan till it becomes golden brown and add to the kootu.
Mix well and if needed add 1/2 cup of water. Add jaggery to this and mix well. Temper with mustard seeds and curry leaves in coconut oil or normal cooking oil.
Switch off the flame. Kootu is ready to serve.
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