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PrintDAL KOOTU (PORITHA KOOTU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Spice Paste: Fry in 1 teaspoon oil the cumin seeds, peppercorns, red chillies and asafoetida powder.
- Mix the fried ingredients with the coconut and grind to a fine paste, adding very little water.
- Boil the vegetables with the salt and turmeric powder.
- Add the dhal to the vegetables and simmer. Add the spice paste and simmer for about 3 - 5 minutes for the flavours to blend.
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kootu.
- Serve hot, garnished with curry leaves.
INGREDIENTS
- 40 grams green gram dhal, cooked
- 75 grams finely chopped French beans
- 1 carrot, chopped fine
- 1 potato, peeled and cubed
- 75 grams shelled green peas
- 1 teaspoon Cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- ½ teaspoon turmeric powder
- A few curry leaves
Spice Paste
- 2 dry red chillies
- Salt to taste
- ½ teaspoon asafetida powder
- 2 tablespoon grated fresh coconut
Tempering
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 teaspoon ghee
- 1 teaspoon black gram dhal
- 1 dry red chilli, halved
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