Murungakkai Poricha Kootu | Drumstick kootu
Murungakkai Poricha Kootu | Drumstick kootu | Murungakka kootu | poritha kootu | south indian kootu | Poricha kootu |Drumstick Poricha kootu | Poritha kootu | murungakkai kootu with step-by-step pictures and video recipe. Check out the drumstick Poricha Kootu recipe and if you like the video pls SUBSCRIBE to my channel.
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
Kootu recipes in TMF
Instant pot Poricha kuzhambu
Pressure cooker-based recipes in TMF
Ingredient
Soak
¼ cup moong dal | pasi paruppu
¾ cup water
Saute drumstick
1 cup drumstick
1 teaspoon salt, heaped
¼ cup tomato
Pressure cook
½ cup water
¼ teaspoon turmeric powder
To grind
2+½ tablespoon cup coconut
1 red chilli
½ teaspoon cumin seeds
1 teaspoon urad dal
½ teaspoon pepper
Kootu
Coriander leans
¼ cup water
To temper
½ tablespoon coconut oil
1 teaspoon urad dal
½ 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 ¼ cup water and turmeric powder
- Boil well till moong dal breaks easily
- Add the ground mixture and ¼ 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 ¼ cup of water, and coriander and leaves boil for a minute
- Transfer the tempering and mix well
Ingredients
Soak
- ¼ cup moong dal | pasi paruppu
- ¾ cup water
Saute drumstick
- 1 cup drumstick
- 1 teaspoon salt heaped
- ¼ cup tomato
Pressure cook
- ½ cup water
- ¼ teaspoon turmeric powder
To grind
- 2 +½ tablespoon cup coconut
- 1 red chilli
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- ½ teaspoon pepper
Kootu
- Coriander leans
- ¼ cup water
To temper
- ½ tablespoon coconut oil
- 1 teaspoon urad dal
- ½ teaspoon mustard seeds
- 1 red chilli
- Curry leaves
- 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, cumin seeds and pepper
- when dal starts to change colour turn off the stove
- Furthermore, add coconut and let it cool completely
- Add 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 drumstick, 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 ¼ cup water and turmeric powder
- Boil well till moong dal breaks easily
- Add the ground mixture and ¼ 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 ¼ cup of water, and coriander and leaves boil for a minute
- Transfer the tempering and mix well
Video
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