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
Ingredients
Soak
- 1/2 cup moong dal | pasi paruppu
- 1 cup water
Pressure cook
- 1/2 cup water
- 2 cups + 1/4 cup Avarakkai | broad beans
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon sesame oil
To grind
- 1/4 cup coconut
- 2 red chilli
- 1/2 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1/2 teaspoon pepper
- few drops of oil
Kootu
- Coriander leans and curry leaves few
- Required salt
- 2 cups Hot Water
To temper
- 1/2 tablespoon coconut oil
- 1/4 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
Notes
- you can use any kootu vegetable of your choice
- Always cut the top and tail of Avarakkai. Pull and eliminate the excess fiber then chop them
- 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
- For the Instant pot version, cook for 8 minutes and do a natural pressure release
- avoid adding more urad dal that will affect kootu texture, consistency and taste
- Coconut oil gives amazing flavour to the coconut-based kootu. You can use any oil of your choice
- Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice
- Kootu thickens over time
- I used Karnataka red chilli, adjust the spice according to your taste
MAKE PATHIYA avarakka KOOTU
- Skip ground coconut
- Use ghee for tempering
- Skip red chilli. increase pepper
Ingredient
Soak
1/2 cup moong dal | pasi paruppu
1 cup water
Pressure cook
1/2 cup water
2 cups + 1/4 cup Avarakkai | broad beans
1/2 teaspoon turmeric powder
1/2 teaspoon sesame oil
To grind
1/4 cup coconut
2 red chilli
1/2 teaspoon cumin seeds
1 teaspoon urad dal
1/2 teaspoon pepper
few drops of oil
Kootu
Coriander leans and curry leaves few
Required salt
2 cups Hot Water
To temper
1/2 tablespoon coconut oil
1/4 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
Kootu with Avarakkai is not something I have ever tried. Will be a welcome change!
This kootu looks comforting and so nice to have with hot rice
healthy and comforting kootu.. PErfect as side dish or to with steamed rice
I love urs South Indian flavoured dal ..sabji...will try it..but what is Avarkkai
It's broadbeans dear
We too eat kootu with rice. I give vaandu only kootu saadam. It becomes easy to sneak in the veggies.
Avarai kootu is awesome. fiber filled. 🙂
Healthy delicious kootu
Thanku Beena:-)
Wow that looks yumm! I usually make poricha kolambu with keerai. This looks very good!
Looks very flavorful, healthy and yummy dear!
Hi Vidya, I never tried Indian food until a year or so ago and now it is my favorite, love all the veggie dishes and sauces, so amazing!
Lovely recipe!!
hey ,
what is Avakkai called in English or hindi? its a type of gourd right? this is such a comforting and yummy recipe..super like
Love it Vidya, its been long since I made this. Good you reminded me 🙂
Thanks Vidya!
Kootu looks so yummy!..I would like to invite you to my space for a guest post. Please revert back with recipe and pics to kvitakrishnan@gmail.com if interested.
Sorry Kavitha, I missed ur comment.. Will mail u
This side dish looks and sounds perfect for any day. Such a healthy and delicious accompaniment.
Love this curry! Rich and comforting!
So delicious with those ground mixture ..Will try this version soon....
Anything with moon dal is so comforting..loved it:)
My all time fav kootu!! just love your version!!
Idea of using avarakkai in kootu is very innovative... looks delicious!
This looks so lovely and delicious!
My all time favorite is avarakkai, and this kootu is so simple and delicious . Where do you get avarakkai in US ? I never find them
Meena, I buy in Indian store.. Yes it s seasonal here, even I can't find it every time. Hope u find it soon:-)