- A.P.P-3 to 4 spoons
- Shredder Coconut-3 spoons
- Add 7 veg. or 9 veg (see the names in note) -250Gms.
- Oil for seasoning
- Kari Patha
- Thur Dal-1/2 cup
- Tamarind-A small lemon size
- Soaked Chenna(or ground nut)-A hand full
- Mustard seeds-1/2 spoon
- Powdered Fenugreek-1/2 spoon
- Turmeric powder-1/2 spoon
Method:
- For this kootu we have to cut many vegetables in big pieces.
- As I told you you can use many vegetables for this kootu at a time, and generaly we will add 7,9 veg. for this kootu.
- You have to place all the cut vegetables with dal (Thur dal only) in the cooker with tamarind in a separate cup with water.
- All the other ingredients are same as above and the preparation is also same as above.
- The only difference for "Sambar" and "Kootu" is, Sambar is very watery and the kootu is some what thick.
- Some times by mistake we may pour more tamarind water or more water in dal the kootu may contain more water.
- To make the kootu thick you do one thing.
- Take a small cup and put 1 or 2 spoons of Besan i.e. Channa flour in it and
- add some water in it and make it as a paste.
- Make the gas simmer and add the paste to the boiling kootu and stir it continuously.
- The Channa flour will cook in the excess water and it will make the kootu thicker.
- If you delay starring Channa flour will turn to lumps and it will spoil the kootu.
- So be careful while pouring the flour mixture in the kootu.
- Remove from fire and serve with hot rice and ghee.
Notes:
- You can also use Puli (Tamarind) Paste in replacent for Tamarind / Tamarind Water specified in this recipe.
- You can use, brinjal, yam, chow chow, beans, small ash gourd, sugar potato, SEnai , ground nut, Mochai kottai, avrai kaai etc.,
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