You just
can’t miss cooking this Kootu! A veritable vegetable medley, this South
Karnataka speciality is the spiced up version of sambar. Kootu befriends almost
all vegetables, pulses, cereals, grains etc. Together, they make a nutritious,
sumptuous, delicious dish that is served even during special occasions.
Dish Type: South
Indian Vegetable Stew
Preparation Time: 20 min
Cooking time: 30 min
Serves: 4
persons
Ingredients
For pressure cooking:
Tur dhal 50 gms
Water 250 ml
Turmeric
powder A pinch
Ghee A drop
Groundnut 50 gms (raw variety)
Beans 50 gms
Cluster
Beans 50 gms.
Field Beans 50 gms.
Cabbage 50 gms.
Peas 50 gms.
Potato 1 no. (medium size)
Sweet Potato 1 no. (medium size)
Knol Khol 1 no. (medium size)
Carrot 1 no. (medium size)
Onoin 2 nos. (medium size)
While boiling
Salt to
taste 3 ½ tsps approx. (3 tsps at the start of boiling + ½
tsp when you add ground masala)
Water 500 ml
For grinding:
Black gram
dhal 1 tsp
Bengal gram
dhal 3/4th tsp
Cumin seeds ½ tsp
Pepper corns ½ tsp
Khus Khus 1 tsp
Red chillies 4 nos.
Dry coconut 100 gms
For seasoning:
Ghee 1
tsp
Mustard
seeds ½ tsp
Red chillies 2 nos.
Curry leaves 1 sprig
Asafoetida A pinch
For garnishing
Coriander
leaves
Directions
Wash dhal
with water, drain and keep aside.
Wash all
vegetables, curry leaves and coriander leaves in salt water. Drain and keep
aside.
Cook dhal in
a pressure cooker along with water, turmeric powder and a dash of ghee.
While dhal is getting cooked….
Peel the
skin of Knol khol, carrot, sweet potato and onions. Remove the ends of beans. Chop
potato, knol khol, carrot, cabbage and onions into cubes and beans into 1” long
pieces.
When tur
dhal splits, add the chopped vegetables. Also add salt. Switch off the flame
when you hear 1 whistle from the pressure cooker. Let it cool.
While dhal and vegetables are being
cooked….
You can do
dry frying. For this, first, grate the dry coconut.
Heat a
medium sized kadai. Dry fry the grated dry coconut. Transfer it to a plate. Let
it cool.
Now start
dry frying the rest of the ingredients listed under “For grinding” one after another separately and keep transferring
each of them to a plate. Let them cool thoroughly.
Grind the
dry fried ingredients (except dry coconut). Now add dry coconut and grind to a
fine powder. Mix this powder in a bowl of water uniformly . Add this to the cooked
dhal and vegetables. Also add ½ tsp of salt and tamarind paste. Boil for about
5 to 10 min. When you get the fragrant flavour of kootu, its the right time to get
ready for seasoning.
For this,
heat ghee in a small skillet. Put mustard seeds. When they crackle put broken
red chillies, curry leaves and switch off the flame. Add asafoetida. Immediately
pour it on to the boiling kootu.
Garnish it
with thoroughly washed and chopped fresh coriander leaves.
Khara Kootu
is now ready.
Tete – a – Tete:
Onions can also be fried separately
and then added to other vegetables and dhal towards the end of boiling.
Other names for a few ingredients are
listed below:
Tur dhal: Also known as pigeon pea
Groundnut: Also known as peanut
Knol Khol: Also known as Navala kosu,
Navalkol, Alkul, Nookul, Ganth Gobi, Kohlrabi
Cabbage: Also known as Patta Gobhi,
Paat Gobhi, Muttai kosu, Ele kosu, kobi, band gobi
Field Beans: Also known as Flat
Beans, Broad Beans, Indian Beans, Hyacinth Beans, Avareka. This is mostly
available in winter season from October to January
Recipe Contributor: Smt. Saraswathi
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