SAMPANGI KOOTTU

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.

So proudly I present my mom's signature recipe!!!

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.

Categories: Koottu Varieties, No Onion-no garlic