Poricha Kootu | Poritha Kootu

Poricha kootu | Avarakkai Poricha kootu | Poritha kootu | Broadbeans kootu with step-by-step pictures and video recipe. Check out the Poricha Kootu recipe and if you like the video pls SUBSCRIBE to my channel.

Poricha kootu | Avarakkai Poricha kootu | Poritha kootu | Broadbeans kootu is prepared with broad beans and moong dal. It can be mixed with rice or as a side dish with tamarind based kuzhambu variety, rasam variety. . Healthy kootu is perfect for a weekday meal.

Tamil brahmin style Poricha kootu with avarakka

Kottu is a south Indian dal. Vegetables, dal and spice powder make it wholesome. Poritha kootu is a special variety of kootu.  the unique set of ingredients roasted and the ground gives an aromatic taste to the kootu.

Can I use any other vegetable for poritha kootu

Yes, you can use any kootu vegetable of your choice. 

TIP TO NOTE WHILE CHOPPING AVARAKKAI?

Always cut the top and tail of Avarakkai. Pull and  eliminate the excess fibre then chop them

CAN I SKIP SOAKING moong DAL?

Since I cooked Avarakkai and dal together I prefer soaking moong dal. Based on the variety of dal you use, skip soaking. simmer the cooker is optional but it also helps for dal cooking.

CAN I COOK AVARAKKAI AND PARUPPU IN AN INSTANT POT?

Yes, cook for 8 minutes and do natural pressure release.

Can I increase urad dal and reduce moong dal?

No, avoid adding more urad dal that will affect kootu texture, consistency and taste.

Coconut oil for kottu

Coconut oil gives amazing flavour to the coconut-based kootu. You can use any oil of your choice

CAN I SKIP ASOFEOTIDA?

Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice.

WHAT IS THE BEST COMBO FOR broad beans KOOTU?

It tastes best as a rice accompaniment when paired with potato roast, brinjal curry,  raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam variety.

HOW TO MAKE PATHIYA avarakka KOOTU?

Refer Peerkangai kootu 

• Skip ground coconut 
• Use ghee for tempering
• Skip red chilli. increase pepper

Kootu recipes in TMF

Instant pot Poricha kuzhambu 

Avarakkai Thengai curry

Pressure cooker based recipes in TMF

Avarakkai Poricha Kootu / Broad beans Moong dal

Poritha kootu with avarakkai

5 from 1 vote

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Course: Kootu

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Author: vidya srinivasan

Ingredients

Soak

• ½ cup moong dal | pasi paruppu
• 1 cup water

Pressure cook

• ½ cup water
• 2 cups + ¼ cup Avarakkai | broad beans
• ½ teaspoon turmeric powder
• ½ teaspoon sesame oil

To grind

• ¼ cup coconut
• 2 red chilli
• ½ teaspoon cumin seeds
• 1 teaspoon urad dal
• ½ teaspoon pepper
• few drops of oil

Kootu

• Coriander leans and curry leaves few
• Required salt
• 2 cups Hot Water

To temper

• ½ tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• asafoetida generous portion

Instructions

Soak dal

• First, wash dal well
• Add water and soak for 1 hour

Saute and grind

• Saute urad dal, red chilli and pepper with little oil
• when dal starts to change colour add cumin seeds; quickly mix and turn off the stove
• Furthermore, add coconut and let it cool completely
• Add little water and grind

Kootu

• After the dal is well soaked , add avarakkai, sesame oil and turmeric powder; pressure cook for 5 whistles. simmer for 1 minute and turn off the stove
• Do natural pressure release
• Add 2 cups of hot water, the required salt, ground mixture
• Transfer to a cooking pan
• Furthermore add coriander and curry leaves ; Boil for 7 minutes

Temper

• In a small pan add oil and when it becomes hot add mustard seeds and urad dal; let it splutter
• Finally, add asafoetida and give a quick mix

Finish kootu

• Transfer the tempering and boil kootu for 1 minute

Video

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Notes

1. you can use any kootu vegetable of your choice
2. Always cut the top and tail of Avarakkai. Pull and  eliminate the excess fiber then chop them
3. Since I cooked Avarakkai and dal together I prefer soaking moong dal. Based on the variety of dal you use, skip soaking. simmer the cooker is optional but it also helps for dal cooking
4. For the Instant pot version, cook for 8 minutes and do a natural pressure release
5. avoid adding more urad dal that will affect kootu texture, consistency and taste
6. Coconut oil gives amazing flavour to the coconut-based kootu. You can use any oil of your choice
7. Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice
8. Kootu thickens over time
9. I used Karnataka red chilli, adjust the spice according to your taste

MAKE PATHIYA avarakka KOOTU

1. Skip ground coconut
2. Use ghee for tempering
3. Skip red chilli. increase pepper

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredient

Soak 

½ cup moong dal | pasi paruppu

1 cup water

Pressure cook

½ cup water

2 cups + ¼ cup Avarakkai | broad beans

½ teaspoon turmeric powder

½ teaspoon sesame oil

To grind

¼ cup coconut

2 red chilli

½ teaspoon cumin seeds

1 teaspoon urad dal

½ teaspoon pepper

few drops of oil

Kootu

Coriander leans and curry leaves few

Required salt

2 cups Hot Water

To temper

½ tablespoon coconut oil

¼ teaspoon mustard seeds

1 teaspoon urad dal

asafoetida generous portion

How to make Avarakkai poricha kottu with step-by-step pictures

Soak Dal

• First, wash dal well

• Add water and soak for 1 hour

Saute and grind

• Saute urad dal, red chilli and pepper with little oil

• when dal starts to change colour add cumin seeds; quickly mix and turn off the stove

• Furthermore, add coconut and let it cool completely

• Add little water and grind 

Kootu

• After dal is well soaked, add avarakkai, sesame oil and turmeric powder; pressure cook for 5 whistles. simmer for 1 minute and turn off the stove

• Do natural pressure release

• Add 2 cup of hot water, the required salt, ground mixture 

• Transfer to a cooking pan
• Furthermore add coriander and curry leaves ; Boil for 7 minutes

Temper

• In a small pan add oil and when it becomes hot add mustard seeds and urad dal; let it splutter

• Turn off the stove

• Finally, add asafoetida and give a quick mix

Finish kootu

• Transfer the tempering and boil kootu for 1 minute