Ingredients:
1 cup toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1-2 cups mixed vegetables,cut into small pieces
(green beans, carrot, turnip,chayote squash, ridge gourd, yam, potatoes,)
1/2 cup dill, chopped (Sappsige Soppu)
2 tbsp. peanuts
1 tsp. jaggery
1 long spring curry leaves
Salt to taste |
For Masala:
1/2 cup grated, coconut
1 tsp. bengal gram
2 tsp. black gram
1 tsp. cumin seeds
1 tsp. coriander seeds
4 red chillies
1/2 tsp. pepper corns
1 tbsp. ghee
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafoetida |
Method:
Heat ghee in a pan and fry the masala ingredients
(except the coconut) until lightly
browned.
Grind in the mixie with coconut
and little
water to a fine paste.
Cook toor dal in a pressure cooker with water,
turmeric, oil and keep aside.
Put all the vegetables into a pan. Add water
and bring to boil until vegetables
are tender.
Add chopped dill, peanuts and
cook until
soft. Add salt, ground paste,
cooked dal,
jaggery and curry leaves.
Bring it to boil. (If necessary
add water)
Simmer for 10-15 minutes until
the kootu
thickens.
Remove from the heat. Heat oil in a pan, add seasonings when it
starts to split, stir into the
kootu.
Serve hot or cold with Rice.
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