Kootu/South-Indian dal with veggies / Pickles/Powders/Chutneys

The lonely kootu

My new-found fascination for kootu (cooked vegetables with dal) seems to have no reason or occasion to die down, what with me running into some new variety every other week. A couple of months ago, my grandma introduced me to three new ways of making the same old stuff, simply by leaving out one ingredient here or adding a new one there.

Yesterday, at a pooja at my sis-in-law’s place, I got to sample yet another variety of kootu. This one literally blew me apart. So far, the kootus I was exposed to were either spicy or bland, but this had a variety of flavours that fought – each trying to outdo the other. It was spicy, sour and sweet, all at the same time! And it neither had any vegetable, nor cooked dal, which is how it came to be called ‘thani’, meaning separate/alone in Tamil.

It was somewhat similar to a kuzhambu (a spicy-tangy chutney eaten with rice) with fresh-ground spices, but was still under the kootu category. It can be eaten as a side-dish or mixed with rice. It could also be used as an interesting chutney/dip for Indian snacks (idlis, upma, dosa, adai, rotis and even samosas!). The same is also prepared with cooked payatham paruppu (green gram dal/moong dal) and snake gourd (called thani-podalangai kootu) or brinjal.

Sadly, I did not have the camera and even if I did, I would have been reprimanded by the elders for taking pics while pooja was in progress. I’ll try it out one of these days and put up pics of the same. Btw, I do remember that pics of the chukkan-kottai keerai plant (it is a croton variety plant with leaves that look like overgrown betel leaves) are due. Will put them up once I get the opportunity to go shoot them.

Incidentally, I did manage to engage the cook at yesterday’s pooja in a friendly chat and learnt how she prepared the thani kootu.

 

Thani Kootu

(This will yield about 1/2 cup kootu)

Ingredients:

Red chilli – 4-5

Chana dal (kadala paruppu/Bengal gram) – 1 tbsp

Coriander seeds – 1 tbsp

Hing (peringayam/asafoetida) – a big pinch

Urad dal – 1 tsp

Mustard seeds – 1 tsp

Tamarind – size of a small lemon

Jaggery – 1 tsp

Oil – 2 tsp

Salt

Method:

 

Extract pulp from the tamarind (Boil a cup of water and drop tamarind in it. Let it stay this was for 15-20 mins. Once cool, squeeze the tamarind and separate the pulp and keep aside)

Heat 1 tsp oil and add chana dal. When dal starts to turn colour, add red chillies and coriander seeds. Add hing and take off heat. Let cool and dry grind coarsely

Heat 1 tsp oil and splutter mustard seeds. Add urad dal. Add tamarind pulp when dal turns golden. Keep stirring every couple of mins

Add ground powder and jaggery when tamarind reduces to half quantity

Mix well and cook for about 5 mins. Sprinkle a little water if it seems too thick

Take off heat, add salt, mix well and serve

 

(The consistency of the end product should be similar to that of chutneys)

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5 thoughts on “The lonely kootu

  1. hi nandz,
    ur penchant for ritin atbt food amazes me…n u r quick to learn a lesson newhere !! great goin gal/…m a bit ashamed dat i dont know to cook south indian stiff sans rava idli !! neway mayb ven akshat grrows up, he’ll demand many varities of food…keep up ur good work…n did u check the poem i rote abt akshat ? pass on ur comments

    • You cook a lot of north-indian stuff that i hav no idea about! So no need to feel ‘guilty’. You can’t become a cook in 2 years…its a life-long process i think. Wil mail u comments on Akshat’s poem!

  2. Can it be served for rice or is it a side dishes… It would be nice if you mention it with the recipes or I don’t know whether I am not noting it.

    • It can be eaten mixed with rice like thogayal. Or you can serve it as a side dish kootu/curry. I’ve mentioned this in the story that goes above the recipe. But i’ll make it a
      point to put it alongside the recipe also…

  3. Pingback: Poornam Sevai (Rice Noodles with Lentil Crumble) « foodiliciousnan

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