Mar 26, 2009

Poricha Kootu

Before I begin this post, I would like to thank Jaishree for passing those wonderful awards to me. I am really honoured Jaishree. Thanks so much. Also thanks for all my friends who gave suggestions about the Turnip leaves.

Coming back to business, this recipe is famous in Tanjavur. I don't remember my mom or patti making this dish. But I remember my MIL who makes this very often. I learned this from her. I am not a very big fan of kootu in general, but I like this because of the spiciness from the pepper. Here is the recipe...

  1. chow chow- 1 cup (chopped into small cubes)
  2. Turmeric powder - 1/2 tsp
  3. Salt to taste
  4. toor dhall - little less than 1/2 cup
  5. Moong dhall - 2 or 3 tbsp (just fill the less than1/2 cup toor dhall with moong dhall)
For Grinding:-
  1. Chann dhall - 2 tsp
  2. Urad dhall - 2 tsp
  3. Black pepper - 1/2 tsp(according to taste)
  4. Coconut - 2 tbsp(can also use more)
  5. Cumin - 1/2 tsp
  6. Red chillies - 1 or 2 (acc to taste)
For Seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. urad dhall - 1/2 tsp
  4. Curry leaves - few
  5. Asafoetida powder - a pinch
  6. Red chillies - 1 (optional)
This is based on how I make this poricha kootu. Just pressure cook toor dhall, moong dhall and chow chow adding the turmeric powder, upto one whislte. In the mean, fry the ingredients given for grinding to golden brown. Let it cool and grind it into a fine paste. Pre heat a pan, put the cooked dhall+vegetable mixture, adding required amount of water, grounded coconut paste and salt and let it boil nicely. Add water if necessary to get the required consistency. Turn off the stove when you get the required consistency. Pre heat oil in a small pan, splutter mustard seeds, add urad dhall, curry leaves and red chillies and fry it till it becomes golden brown and pour it on top of poricha kootu. Garnish it with curry leaves. Enjoy this with rice, chapathi.
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