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    Thani Kootu | Thani kootu recipe - Sumangali parthanai

    January 13, 2016 By Vidya Srinivasan 19 Comments

    74 shares
    Jump to Recipe Jump to Video Print Recipe

    Thani Kootu recipe | no vegetable kootu | Thanjavur / Tanjore district recipe with step-by-step pictures and video recipes. Check out the thani kootu recipe and If you like the video pls SUBSCRIBE to my channel.


    Thani Kootu | thani kootu recipe | no vegetable kootu | Thanjavur recipe is a popular Thanjavur / Tanjore district recipe traditionally prepared for Sumangali Prarthanai | sumangali poojai | mangali pondugal.  It is also widely prepared during Pongal (Sankranti | Sankranthi). “Thani" means "alone" in Tamil, this particular kootu recipe is made without any vegetables and dal hence it is called "Thani kootu".

    What is thani kootu?

    Thani Kootu is a delicious  South Indian rice accompaniment recipe made with tamarind, freshly ground spices along with coconut and jaggery. In the Tamil brahmin community, it is widely prepared during sumangali prarthanai. Some families add vegetables like chayote, pumpkin, snake gourd, raw banana, brinjal, etc. to the kootu. In our home, we make it plain (without any vegetables)

    No dal for thani kootu recipe?

    Usually, kootu varieties are prepared with a variety of cooked dal. For this kootu recipe, we use dal for Tempering and also dry roast Channa dal but no need to cook any dal for this recipe.

    Can I reduce the amount of jaggery for the kootu recipe?

    Jaggery adds a tasty flavor to the kootu recipe. It complements the tanginess of the tamarind. You can reduce the jaggery quantity but kootu tastes authentic and best with the specified quantity of jaggery.

    Is this kootu or Kuzhambu?

    The name says thani kootu but in our home, we like having thani kootu as a side also as a Kuzhambu (I love mixing thani kootu with rice + ghee ). It also tastes best with curd rice and tiffin varieties like Idli, dosa, etc.

    Can I use coconut milk instead of coconut?

    Traditionally coconut is used for preparing thani coconut. Thani kootu gets the best flavor from coconut. Coconut milk can be added according to your preference but that’s not the authentic way of making thani kootu.

    Can I reduce oil for thani kootu?

    For the traditional authentic taste follow the measurements of the specified ingredients. You can alter the recipe according to your taste but that will be a compromise to the state. \

    Kootu recipe collection in TMF

    Kuzhambu with tamarind

    Mor koozh

    Thani Kootu

    Traditional Kootu prepared with Tamarind, coconut, jaggery and Spice mix during Sumangali Prathanai, pongal
    5 from 1 vote
    Print Pin Comment
    Course: Kuzhambu
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Calories: 227kcal
    Author: Vidya Srinivasan

    Ingredients

    • Tamarind - big gooseberry size
    • Water - 2 cups + 3/4 cup
    • Salt - as needed
    • Turmeric powder - 1/4 tsp
    • Fresh/ Frozen Coconut - 3/4 cup
    • Jaggery - 1/4 cup
    • Hing - generous pinch

    To Grind

    • Coriander Seed - 2 tbsp
    • Channa Dal - 2 tbsp
    • Red chilli - 5/6 Adjust according to your taste

    To Temper

    • Coconut oil - 2 tbsp
    • Channa Dal - 2 tbsp
    • Curry leaves - few
    • Mustard seed - 1/2 tsp

    Instructions

    • Soak tamarind in 2 cups of hot water and extract a juice
    • In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool
    • Ground coconut with little water and set aside
    • After the roasted spice mix is cool ground with little water and set aside
    • In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off
    • After the tamarind raw smell goes off, add the mixture to it and mix well
    • Cook for 5 minutes; stirring In-between
    • Furthermore add ground coconut and give a quick mix
    • Finally, add jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between
    • In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal
    • once the dal starts changing color add curry leaves and let it splutter. Add it to the Kootu

    Video

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    Notes

    1. Some people boil channa Dal and add it to the Kootu instead of adding while tempering. If you prefer to reduce oil you can cook dal but  avoid mushing the Dal
    2. Vegetables can be added to the kootu. if you are cooking that way, boiled vegetables like white pumpkin, Snake guard, cluster beans, chow chow, brinjal, raw banana, etc. can be boiled and added to the kootu
    3. Traditionally spice mix and coconut are ground separately and added at different stages of the cooking. If desired you can also ground everything together 
    4. In our home, we generally use coconut oil for tempering. You can also use sesame oil instead
    5. Turn off the stove  when kootu comes together. Kootu thickens over time so avoid cooking it thick
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Nutrition

    Serving: 3g | Calories: 227kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Sodium: 101mg | Fiber: 3g | Sugar: 23g

    Ingredients:

    Tamarind - big gooseberry size 

    Water - 2 cups + 3/4 cup

    Salt - as needed

    Turmeric powder - 1/4 tsp

    Fresh/ Frozen Coconut - 3/4 cup

    Jaggery - 1/4 cup

    Hing - generous pinch

    To Grind

    Coriander Seed - 2 tbsp

    Channa Dal - 2 tbsp

    Red chilli - 5/6 (Adjust according to your taste)

    To Temper

    Coconut oil - 2 tbsp

    Channa Dal - 2 tbsp

    Curry leaves - few

    Mustard seed - 1/2 tsp

    Method:

    • Soak tamarind in 2 cups of hot water and extract a juice

    • In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool

    • Ground coconut with little water and set aside

    • After the roasted spice mix is cool ground with little water and set aside

    •  In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off

     

    • After the tamarind raw smell goes off, add the mixture to it and mix well

    • Cook for 5 minutes; stirring In-between  

    • Furthermore add ground coconut and give a quick mix 

    • Finally, add  jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between 

     

    • In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal

    • once the dal starts changing color add curry leaves and let it splutter. Add it to the  Kootu



     

     

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    Reader Interactions

    Comments

    1. Bilna

      January 13, 2016 at 2:35 am

      I have never had this dish..would love to try. ..its true Vidya. ..Some recipes are the best when prepared in its authentic traditional form without any altering..

      Reply
    2. CHCooks

      January 13, 2016 at 2:53 am

      Have never heard of this dish Vidya 🙂 Looks yumm! 🙂

      Reply
    3. madhavicyberkitchen

      January 13, 2016 at 2:57 am

      Looks like the most delicious kootu recipe! Just pinned it!

      Reply
    4. veena

      January 13, 2016 at 6:53 am

      I have Tasted something similar but the name is new to me.. Yum! Happy pongal

      Reply
    5. Suzanne

      January 13, 2016 at 7:07 am

      Looks really delicious Vidya, never heard of this dish before it looks like a wonderful base to add any number of vegetables and I guess if you are not vegetarian you could add meat like chicken.

      Reply
    6. Revathi

      January 13, 2016 at 7:12 am

      I make many kootu at home, but this one is complete new to me. Looks super delicious. I too can just eat it straight from the bowl 🙂

      Reply
    7. cheri

      January 13, 2016 at 8:34 am

      Hi Vidya, never heard of this dish before but it looks and sounds delicious!

      Reply
    8. Uma Raghuraman

      January 13, 2016 at 9:06 am

      Such a flavourful and tasty Kootu recipe Vidya. Our traditional recipes are so good.

      Reply
    9. Sowmiasgalley

      January 13, 2016 at 9:08 am

      Looks simple and flavorful. Gonna try soon

      Reply
    10. Shashi at RunninSrilankan

      January 13, 2016 at 12:05 pm

      Vidya, this sounds amazing - some traditional dishes are best without too much tampering. I am so intrigued by the combo of jaggery and tamarind and spices.

      Reply
    11. Shyama

      January 13, 2016 at 12:47 pm

      LOVE your traditional recipes, Vidya! Keep them coming.

      Reply
    12. Freda @ Aromatic essence

      January 13, 2016 at 1:59 pm

      Hearing about this for the first time! This sounds and looks delicious!

      Reply
    13. kushi

      January 13, 2016 at 10:35 pm

      This is something new Vidya 🙂 Looks very flavorful and delicious!

      Reply
    14. Aruna Panangipally

      January 14, 2016 at 3:14 am

      Traditional recipes are the best! The can smell the aroma of coconut oil in the tempering.

      Reply
    15. Antonia

      January 14, 2016 at 1:43 pm

      How sweet Vidya and it looks delicious 🙂

      Reply
    16. srividhya

      January 15, 2016 at 12:36 pm

      Looks perfect.. A great recipe when we don't have any veggies

      Reply
    17. Nish Kitchen

      January 16, 2016 at 3:11 pm

      Lovely curry. Going to try soon!

      Reply
    18. Vidya Srinivasan

      January 20, 2016 at 5:20 pm

      Thanku All:-)

      Reply
    5 from 1 vote (1 rating without comment)

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