Tuesday, November 29, 2011

Poricha Kootu (dhal gravy)

I do this Kootu when I feel bored to cook sambar and veggie separately. The work is simple, without affecting the vegetable intake. Just mix it with hot rice or it is great with chapathi some days. Fresh, green vegetables are preferred. I have used Snake Guard to make the kootu.

You need:

Snake gourd - 1 lb
Moong dal - 2 T
Turmeric powder - 1/4 tsp
Jeera - 1/2 tsp
Dry red chilly - 2 to 3
Urad dhal (split) - 1 tsp
Coconut - 3 T
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Oil - 1 tsp
Pressure cook moong dhal with turmeric powder and keep aside.
In a pan, heat oil and fry chillies, and urad dhal till golden brown. Add jeera and saute for 5 seconds. Grind it in a mixer to a paste with coconut.
Cut snake gourd into small pieces. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the cooked dhal and ground paste and bring it to a boil or until thick.
Season it with mustard seeds and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, and chappatis.

In the above, I have not used turmeric. But it is generally preferred to use a pinch of turmeric for the taste, color and health benefits. :)

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