Kootu 1




Diced veggie

 

Roasting

 

Blended

Kootu from MIL

Ingredients:

• 3 cups diced vegetables (cabbage, carrots, beans, coyote squash)
• 1 tsp salt
• 1/8 cup finely chopped cilantro (optional)

Masala ingredients:

• 1/2 cup urad dhal
• 12 red chilies (split)
• 1/2 cup of grated coconut (12 or so slices of fresh coconut)

(Roast the urad dhal and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything a little coarse with 1/2 cup of water.)

Garnishing

 

Kootu

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs urad dhal
• 1 sp jeerigae/cumin seeds
• 4 or 5 whole black pepper
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of turmeric(optional)

 Method:

Cook vegetables they are soft and tender using only enough water to immerse the vegetables. Add the blended masala, salt and let it boil for a minute. Turn off the heat.
Garnish: To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add and roast urad, cumin and pepper, finally adding hingh and turmeric. Pour the contents to the pot. Add cilantro for flavouring.

Cooking Tips:

The kootu should be pretty thick and not too liquidy. If you have excess water from cooking the vegetables, decantsome of it and use in rasam or soups. The kootu will also thicken when it cools down.

Serving Tips:

Serve on hot rice with a tsp of ghee. Can be eaten with roti's.