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- Tamarind Kootu (Pulippu Kootu)
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PrintTAMARIND KOOTU (PULIPPU KOOTU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Fry in 2 teaspoon oil all the ingredients for the spice paste. Grind to a fine paste adding the grated coconut and a little water.
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter and the peanuts are fried, add the ash gourd, salt, turmeric powder and the tamarind juice.
- Simmer till the vegetable is tender. Add the cooked dals and simmer till well blended.
- Stir in the spice paste and cook for 3-5 minutes. Serve hot with rice.
INGREDIENTS
- 500 grams ash gourd, peeled and chopped fine
- 50 grams red gram dhal, cooked
- 50 grams Bengal gram dhal, cooked
- A marble-sized tamarind ball, Soaked and juice extracted
- 5 tablespoon grated fresh coconut
- ½ teaspoon turmeric powder
- Salt to taste
Spice Paste
- 1 tablespoon Bengal gram dhal
- ½ teaspoon asafoetida powder
- 2 teaspoon Cooking oil
- 2 teaspoon black peppercorns
- 2 teaspoon black gram dhal
- 1 tablespoon coriander seeds
- 1 dry red chilli
Tempering
- 1 teaspoon black gram dhal
- 2 tablespoon raw peanuts
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- A few curry leaves
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