Description
Kootu is a semi solid curry made with lentil and vegetables. Poricha kootu is made with combination of Moong dal and vegetable of your choice flavoured with fresh grated coconut.
Ivy Gourd ~ English
Kovakkai ~ Tamil
Kundru ~ Hindi
Dondakaya ~ Telugu
Koval ~ Malayalam
Tondekayi ~ Kannada
Tindora ~ Gujarathi
| Ingredients | |
|---|---|
| 10 nos | Kovakkai |
| ¼ cup | Split green gram |
| 1 no | Onion (chopped) |
| 2 clove | Garlic (crushed) |
| 1 tbsp | Tomato (diced) |
| 1 no | Green chili (slit open) |
| 2 tbsp | Fresh grated coconut |
| 1 no | Dry red chili |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Asafoetida |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Salt (or to taste) |
| 6 nos | Curry leaves |
| 1 tsp | Oil / ghee |
Instructions
Soak split green gram for 15 minutes, wash and drain. Wash the Kovakkai, trim the edges and cut them into small pieces and pressure cook with split green gram, onions, garlic, green chili, chopped tomatoes and turmeric adding about a cup of water. This steams up quickly, so just give one hiss and switch off. Now heat oil or ghee in pan and splutter mustard, cumin seeds, dry red chili, curry leaves and sprinkle asafoetida. Add the cooked lentil vegetable gravy, salt and fresh grated coconut. Simmer for few minutes or until it thickens and then serve. Good with rice topped with ghee or as a side for Kara Kuzhambu.
Notes
Roasting split green gram and then cooking gives good flavour but not really necessary.
When served as a side should cover 3 to 4 persons (approx).
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