Monday, November 16, 2015

Posted by Mala at 1:00:00 AM No comments
Why this koottu derived this name??? Like the Sampangi flower, which is full of fragrance, does this koottu also have lot of flavours? Yes...it does have...when this koottu is made, its aroma travels all over the house and kindles your hunger.  . Vegetables used  are according to our choice. Sometimes, with all the left over vegetables lying inside the refrigerator, this Koottu is made. On a rainy day or a winter day, this Koottu is divine, with hot steaming rice, a dry curry and a papad or vadam.



Ingredients
Zucchini, carrots and beans, cubed - 2 cups, cooked
Split mung bean - 3/4 cups, pressure cooked with turmeric powder
Salt to taste
Curry leaves

To roast and grind
Tur dhal - 1 1/2 tsps
Split urad dhal - 1 1/2 tsps
Coriander seeds - 3 tsps
Red chillies - 4
Pepper - 1 tsp
Jeera - 1 tsp
Fresh grated coconut - 3 tsps


To season
Any cooking oil - 2 tsps
Mustard seeds - 1 tsp
Hing powder - 1/2 tsp

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 15 mts; Cooking time: 10 mts

Serves 3-4

These are the ingredients to be roasted in oil and ground to a paste


In oil, the ingredients getting roasted



Coconut need not be roasted. After the above mentioned ingredients are done, switch of the stove, then add coconut.


Pressure cooked mung dhal and cooked vegetables in a pan


Add the ground paste too.


Mix well


Add raw hing powder and some curry leaves


Seasoning being done


and poured over the hing powder and curry leaves....And now, the aroma of the Koottu is everywhere in the house.




Serve hot with white/brown rice, with some dry vegetable curry and a papad too. I did not make papads today.



Variation
* 1/2 tsp of tamarind paste can be added too in this koottu and that also tastes great.
*Sour lime pickle, the yellow coloured one, without chilli powder, goes very well with this.


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