Ingredients
- 1/2 cup moong dal
- 1/4 cup chana dal
- 8 small onions
- 2 garlic cloves
- 1 tomato
- 1 sorakkai bottle gourd
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1½ cups water
- Coriander leaves
- Salt
TO GRIND
- 1/3 cup coconut
- 1/2 tsp cumin seeds
- 2 green chillies
- Water
TO TEMPER
- 1 tbsp coconut oil
- 1 red chilli
- 1/2 tsp mustard seeds
- 1 tbsp urad dal
- Curry leaves
- A pinch of asafoetida
Instructions
- Wash moong dal and chana dal well.
- ️ Add dal, small onions, tomato, garlic, chopped sorakkai, turmeric powder, chilli powder, and water. Pressure cook for 4 whistles. Mash lightly once done.
- ️ Grind coconut, cumin seeds, green chillies, and a little water to a smooth paste.
- ️ Add the ground paste to the cooked dal mixture. Add salt, adjust water if needed, and let it boil well.
- ️ Add chopped coriander leaves and mix.
- ️ Heat the coconut oil in a pan. Add mustard seeds and urad dal; let it splutter.
- ️ Add red chilli, curry leaves, and asafoetida. Sauté and pour this tempering over the kootu.
Video
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