Tuesday, 17 March 2015

Raw Kootu/Pachai Kootu/Hasi Kootu

Raw/Hasi/Pachai kootu simply means, all the ingredients are ground raw, without roasting.
It does'nt need tempering.
It is of medium thick consistency.
Vegetables, you can add in combination of beans and peas,
Or dhill leaves and kala chana, moutain spinach(chakotha) with kala chana or hyacinth bean.
It tastes yum, with hot steamed rice or chapathi with dollop ghee.

Chow Chow - 3 medium, skin peeled and cut into medium cubes,
Jaggery - 1/2 teaspoon,
Tuar/Toor/Pigeon Dal - 1cup
Peanuts - 1/2 cup,
Turmeric - a large pinch,

To Grind:
Mustard - 1 tablespoon,
Coriander Seeds - 1 teaspoon,
Grated Coconut - 1/2 cup,
Red Chillies - 8,
Raw Rice - 1 teaspoon,
Asafoetida - a fat pinch.

Pressure cook dal with turmeric and keep aside.
Cook Peanuts with salt ad water, until just done.
Separately cook chow chow with very little water, until just done.
Grind the ingredients under the grinding table with water, to a smooth paste.
In a thick bottom vessel, mix cooked vegetables, cooked dal, peanuts and ground paste.
Add salt and jaggery.
Bring it to boil on the flame in medium heat.
Boil for five minutes, until the raw smell goes.
Remove from heat, and serve with hot, steamed rice or chapathi.

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