Senai Kizhangu Kootu | Elephant Yam Kootu
Senai kizhangu puli Kootu is a tasty and easy South Indian rice accompaniment that is prepared using Instant pot. Kootu can be prepared with in 30 minutes.
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Servings: 2
Ingredients
- Senai Kizhangu - 1 cup peeled and chopped
- Tamarind extract - 1/2 cup
- Toor dal - 1/4 cup soaked for one hour in hot water
- Turmeric powder - 1/4 tsp
- Water - 1/2 cup + 1/4 cup
- Salt - as needed
- Jaggery - pinch
- Hing - generous pinch
- To roast and grind:
- Coriander seeds - 1 teaspoon + 1/2 tap
- Channa dal - 1 tsp
- Fenugreek - 4
- Pepper - 2
- Red chilli - 2
- Coconut - 3 tbsp
- Cumin seeds - 1/2 tsp
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Red chilli - 1
- Curry leaves - few
Instructions
- Soak toor dal in hot water for one hour and keep aside
- Soak small gooseberry size tamarind in hot water and extract tamarind water
- Wash senai kizhangu well and remove the skin and shop into small squares
- Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek and red chilli till it turns golden brown
- Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off let it cool down. Add little water and ground
- Turn on Instant pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
- Turn off IP
- Add senai kizhangu, tamarind extract, ground paste, toor dal , 1/2 of water added to mixie and jar, hing and turmeric powder; mix everything well
- Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally
- Add salt, 1/4 cup of water and jaggery mix well cook for a minute and switch off
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Notes
- Kootu can also be cooked in pressure cooker
- if you prefer pan cooking method. Cook dal separately. In a pan cook senai kizhangu in water till it is 50% done. Had tamarind water and cook the veggies. Add cooked dal, ground paste to the tamarind water and cook for 5-6 minutes
- Adjust the spice according to your taste
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