Thani Kootu

Traditional Kootu prepared with Tamarind, coconut, jaggery and Spice mix during Sumangali Prathanai, pongal

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Course: Kuzhambu

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 227kcal

Author: Vidya Srinivasan

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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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
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
Traditionally spice mix and coconut are ground separately and added at different stages of the cooking. If desired you can also ground everything together
In our home, we generally use coconut oil for tempering. You can also use sesame oil instead
Turn off the stove when kootu comes together. Kootu thickens over time so avoid cooking it thick