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Poricha kootu is prepared with drumstick and moong dal and 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 murungakkai

Kottu is a south Indian dal. Vegetables, dal, and spice 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 drumstick?

Chop them Smaller than we chop for sambar. Pull and eliminate the excess fiber

CAN I SKIP SOAKING moong DAL?

Since I cooked murungakkai 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. Always add the ground mixture after the dal comes to the soft press stage.

CAN I SKIP ASOFEOTIDA?

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

CAN I COOK drumstick AND PARUPPU IN AN INSTANT POT?

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

Drumstick - tips to note

Since I have used frozen drumsticks, I microwaved them for a minute to thaw. Then sauteed for 2 minutes and pressure cooked. Based on the drumstick variety you use cook accordingly.

Can I increase urad dal and reduce moong dal?

Avoid adding more urad dal that will affect kootu texture, consistency, and taste.

Coconut oil for kottu

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

WHAT IS THE BEST COMBO FOR drumstick 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

Ingredient

Soak

1/4 cup moong dal | pasi paruppu

3/4 cup water

Saute drumstick

1 cup drumstick

1 teaspoon salt, heaped

1/4 cup tomato

Pressure cook

1/2 cup water

1/4 teaspoon turmeric powder

To grind

2+1/2 tablespoon cup coconut

1 red chilli

1/2 teaspoon cumin seeds

1 teaspoon urad dal

1/2 teaspoon pepper

Kootu

Coriander leans

1/4 cup water

To temper

1/2 tablespoon coconut oil

1 teaspoon urad dal

1/2 teaspoon mustard seeds

1 red chilli

Curry leaves

asafoetida generous portion

How drumstick 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, cumin seeds, and pepper

when dal starts to change colour turn off the stove

Furthermore, add coconut and let it cool completely

Add a little water and grind

Temper

In a small pan add oil and when it becomes hot add mustard seeds, red chilli, urad dal, and curry leaves; let it splutter

add asafoetida and give a quick mix

Turn off the stove and keep aside the tempering

Saute murungakka

If you are using frozen drumsticks, thaw them first
Use the remaining oil; saute drumstick and tomato with salt for 2 minutes

Pressure cook kootu

After the dal is well soaked, add soaked dal + water, an extra 1/4 cup water and turmeric powder

Boil well till moong dal breaks easily

Add the ground mixture and 1/4 cup of water; quickly mix

Furthermore, add sauteed drumstick and tomatoes; mix well and make sure nothing is stuck to the cooker

Pressure cook for 3 whistles and simmer for a minute

Do natural pressure release

Finish kootu

Add 1/4 cup of water, and coriander and leaves boil for a minute

Transfer the tempering and mix well

Murungakkai poricha kootu

drumstick poricha kootu

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