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Avarakkai Poricha Kootu / Broad beans Moong dal

Poritha kootu with avarakkai
5 from 1 vote
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Course: Kootu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: vidya srinivasan

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

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Notes

  1. you can use any kootu vegetable of your choice
  2. Always cut the top and tail of Avarakkai. Pull and  eliminate the excess fiber then chop them
  3. 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
  4. For the Instant pot version, cook for 8 minutes and do a natural pressure release
  5. avoid adding more urad dal that will affect kootu texture, consistency and taste
  6. Coconut oil gives amazing flavour to the coconut-based kootu. You can use any oil of your choice
  7. Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice
  8. Kootu thickens over time
  9. I used Karnataka red chilli, adjust the spice according to your taste

MAKE PATHIYA avarakka KOOTU

  1. Skip ground coconut
  2. Use ghee for tempering
  3. Skip red chilli. increase pepper
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