- coriander seeds 2 tsp
- red chillies 4
- cumin seeds 2 tsp
- pepper 3 seeds
- cinnamon 1/2" piece
- channa dal 2 tsp
- coconut grated 5 tsp
- vegetables assorted- 3 cups
- groundnuts little
- tuar dal 2 cups
- oil to season
- mustard 1 tsp
- tamarind water 1/4 cup
Cut the vegetables to a bite size pieces. Cook them along with toor dal in a pressure cooker till 2-3 whistles.
Fry coriander seeds, red chillies, cumin seeds, pepper, cinnamon, channa dal and coconut powder in a little oil.
(First fry all the ingredients except coconut; then fry coconut in the same vessel). Grind them to a fine smooth
paste. Now remove the vegetable and dal from the cooker and boil them. Add the ground paste to the mixture. Let it
boil for 5 minutes. Add tamarind water, salt and chilli powder, asafoetida and turmeric powder to the boiling vegetable mixture.
After 7 minutes remove from fire. Season with fried curry leaves and mustard. Serve hot.
Note: Vegetable like potatoes, carrots, cauliflower, cabbage, knol- khol, greenpeas are used in this recipe.
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