Recipes
Thiruvathirai Kootu Recipe
Servings |
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Ingredients
- Avaraikkai/Green Hyacinth beans – ½ cup
- Kothavarangai/Cluster Beans – ½ cup
- cup Potato – ½ peel the skin
- White pumpkin – ½ cup
- Chepangkizhanku/Taro – ½ cup
- Egg Plant – ½ cup
- Carrot – ½ cup
- Grated coconut- 2 tbsp
- Toor dal – ½ cup
- leaves Curry- few
- leaves Coriander– few
- Mustard Seeds - 1 tsp
- Oil - 2 tsp
- Hing – ½ tsp
- Tamarind extract – ¼ cup
- Turmeric Powder – ¼ tsp
- tsp Sambar powder – ¼ for flavor
- Grated Jaggery – 1/4 tsp
Instructions
- Wash, peel, and cut all vegetable to small cubes.
- In a pressure cooker, add veggies, turmeric powder, salt, sambar powder and some water and cook for one whistle.
- In a pan, add the ingredients for grinding with a little oil and fry to a golden brown color and grind to a powder consistency.
- Cook the taro separately until tender and peel and cut to cubes.
- Add the tamarind extract and taro to the veggies and boil until the raw smell goes.
- Grind coconut separately with a little water and add to the boiling mix.
- Add the ground powder, grated Jaggery, cooked and mashed toor dal and mix it well.
- In a pan, heat oil and add mustard seeds and curry leaves. Add to the kootu when done.
- Garnish with coriander leaves and serve hot with rice or rotis.