Ingredients
- 1/2 cup toor dal
- 1 vazhaipoo banana flower
- 8 small onions
- 1 tomato
- 2 garlic cloves
- 4 green chillies
- 1/2 tsp cumin seeds
- 1/4 tsp pepper
- Turmeric powder
- Salt – as needed
- Water – as needed
- 3 tbsp fresh coconut
To Temper
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tbsp urad dal
- 2 dried red chillies
- Curry leaves – a few
- Asafoetida – pinch
Instructions
- Wash and soak toor dal for 10–15 minutes.
- ️ In a pressure cooker, add soaked dal, turmeric powder, small onions, tomato, garlic, cumin seeds, pepper, green chillies and required water. Bring to a boil.
- ️ Add cleaned vazhaipoo and pressure cook for 5 whistles.
- ️ Once done, mash well.
- ️ Add salt, a little water and adjust consistency. Boil until well combined.
- ️ Add fresh coconut, mix and switch off the flame.
- ️ Heat coconut oil in a pan.
- ️ Add mustard seeds, urad dal, red chillies and curry leaves. Let it splutter.
- ️ Add hing and pour tempering into kootu. Mix well.
Video
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