Monday, December 5, 2011

Poricha Kootu - Variety 2

This is yet another variety of Poricha Kootu. It is done on most of the function or on the special  days.
The peppercorns gives the nice aroma in the kootu. And it is a great variety in kootu during the winter time. Cold is switching between each of us in our home. So, all pepper dishes are going on. Today we had Pepper Rasam, pepper kootu with veggies for our rice.

You need:
Chow chow (Chayote) - 1 Lb or Ash guard
Moong dhal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Pepper - 1/4 tsp.
Dry red chilly - 1
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Oil - 1 tsp

Pressure cook moong dhal with turmeric powder. Do not mash the moong dhal. Keep aside.
In a pan, heat oil and fry pepper, chillies, and urad dhal till golden brown. Grind it in a mixie to a paste along with scraped coconut.

Cut Chayote into small cubes. 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 till thick.
Season it with mustard seeds and curry leaves.
They are part of the complete south Indian meal. They taste good as side dish for roti also.

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