Friday, 22 November 2013

Mixed Vegetable Puli Kootu/Huli Kootu/Sour Kootu

The tambrahm household have a lot of varieties of kootu from different vegetable and also the green leaf  vegetables. In my mom's house it used to be a integral part of our lunch. Almost every time rasam was made there used to be some kind of kootu. I love kootus. but it is not very popular in my mil's family.
But I am glad that my husband and kids like me love kootu varieties I cook. My all time favourite is poosanikai/budu kumbalakai/white pumpkin pepper kootu. But today I am posting mixed veg sour kootu, which is a must in Iyengar celebrations like wedding, house warming and so on. It is one of the spread served on plantain leaf. I like to mix it with hot rice, ghee and enjoy, also with curd rice...hhmm heaven.

Vegetables - 2 cups chopped into cubes(beans, carrot, potato ...),
Tuar dal - 1/4 cup(optional),
Turmeric - 1/2 teaspoon,
Tamarind - a medium lemon sized soaked in warm water,
Jaggery - 2 teaspoons,

To Grind and Roast:
Ghee - 2 teaspoons,
Chana dal - 1 tablespoon,
Urad dal - 1/2 tablespoon,
Fenugreek Seeds - 1/2 teaspoon,
Cinnamon - 2 inch peice,
Pepper - 1/2 teaspon,
Whole Red Chillies - 2-3,
Asafoetida - fat pinch,
Coconut - 1/2 cup.

To Temper:
Oil - 2 teaspoons,
Mustard - 2 teaspoons,
Asafoetida - a pinch,
Peanuts - a handful,
Curry Leaves - 15,
Dry Grated Coconut - 1 tablespoon.

Cook Tuar dal with turmeric with enough water until mushy and keep aside.
Again adding tuar dal is optional, it gives body to the kootu.
It can be done even without adding tuar dal.
Extract juice from tamarind and keep aside.
Cook vegetables with turmeric with little water until just done.
If you are not using tuar dal, then you can add turmeric to vegetables and cook.
Roast the ingredients under roast and grinding table except coconut, until brown and finally add coconut and fry for a minute and grind with water to smooth paste.
Now mix vegetables, tuar dal(if adding), tamarind juice, salt and jaggery and bring it to boil.
Boil it until the raw smell of tamarind and jaggery smell goes. Say approximately 3-4 minutes.
Add ground paste and boil for couple of more minutes and remove from heat.
Temper the ingredients, under the tempering table in the same order.
Fry peanuts well, until nicely browned.
Finally add grated dry coconut, mix and remove from heat and add to kootu.
I have not added dry coconut, as I didn't have it and realised it at the end.
But do add it, as it makes a lot of difference in the taste.
You can add peas with other veggies and omit peanuts in tempering.
Serve it hot with steamed rice or chapathi.

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