Kothavarangai Porichcha Kootu

KOTHTHAVARANGAI Porichcha Kootu.

(can be substituted with Chow-chow, or Avaraikkai, or Pudalangai)

You will Need:

chopped koththavarangai – 4 cups

moong dal – 2 cups

haldi powder – 1/2 tsp

salt to taste

For Kootu masala:

Urad dal – 2 tbsp

red chillies – 6 or 7

Milagu – 1/2 tsp

jeera – 1 tsp

fresh thuruviya thengai  -  2 tbsp

Hing  -  a pinch

For the seasoning:

Oil  -  2 tsp

kadugu – 1 tsp

urad dal  -  2 tsp

hing  -  a pinch

Kariveppilai leaves  -  a few

METHOD:

In a heavy bottomed pan, add the moong dal and about 3 cups of water; cook till dal is half-cooked.

Add the chopped koththavarangai, haldi, salt. Mix well. Cook till the kaai and the dal is well-cooked.

In a pan, roast the chillies, milagu, urad dal, with 1/2 tsp of oil until the dal is golden brown.

Remove from heat and allow to cool.

Add these roasted ingredients and jeera in a mixie and grind coarsely.

Add the thengai and some water to the above and grind it to a fine paste.

Add this paste to the cooked vegetable+moong dal. Cook for 7 to 10 minutes on a low flame, until the kootu comes together to a thick gravy.

Season with the seasoning ingredients.

Serve hot with Rice / Chappati etc.

rajappa

11am on 5th Feb