Vegetable kootu (other methods)

I am continuring with Kootu preparation other methds

Ingredients


1.Blore katharikai 1

2.payatham paruppu (green gram dal) 2 table spoons

3.fresh grated coconut 1 table spoon

4. urad dal 1 t spoon

5. red chillies 2

6. jeera 1 t spoon

7. salt to taste

8. jeera powder 1 t spoon

9. mustard seeds 1/2 t spoon, urad dal 1/2 t spoon jeera 1/2 t spoon, little oil, for garnishing

10. curry leaves and coriander leaves for garnishing (optional)

11.Asafotida powder little

Method
Soak the dal in water for some time.
cut the vegetable into small pieces. (you can add half a potato and half a carrot, and a little beans to this for varied taste)
Keep a Pressure cooker on the stove with little water. Add the dal. when it comes to boil add the cut vegetables . Don't add salt. close the lid. After 2 whistles switch off the stove.
Open the cooker after it is cool and the pressure comes to normal.

Fry urad dal, jeera and red chillies in oil, a kadai till brown add half the coconut stir for some time and take out from stove and grind it into a smooth paste .

Add this paste to the cooked vegetables.

Keep it on the stove add salt and jeera powder, and mix well.

Take a small kadai, and put little oil and put the mustard seeds, once it splutters, add the urad dal and jeera . when the dal is brown , add the asafotida powder and add the remaining coconut and also the curry leaves and the coriander leaves and mix well. Add this to the Kootu which is in the Cooker. Mix well and Serve.

ANOTHER METHOD.

You can do one more type of kootu with the same ingredients. Instead of the fried and ground paste of urad dal, jeera and red chillies and coconut, Grind fresh (without frying) jeera, 2 green chillies and coconut into a paste. Use the same methodology in preparing but add this paste to the cooked vegetables.

This paste will be useful while making

Vellai (white) Pooshanikkai kootu

instead of payatham paruppu soak kadalai paruppu(channa dal) in water
use only pooshanikkai (ashgourd)

method same and add the green chilli, jeera, coconut paste.

You might need some thickenning powder for this kootu as this dish tends to become watery.

So after adding the ground paste, make a paste out of rice flour, little asafotida and water and add it to kootu and stir well. this will give the kootu the right consistency.