Poricha Kootu

Steamed vegetables in a blend of coconut & spices, served with rice, with a teaspoon of gingely oil or ghee.

Kootu can be made of cabbage, brinjal, ridge guard, snake guard, chayote (chow chow),fresh leaves like palak, mulai/mola keerai, siru keerai, ara keerai.

 

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For all the above mentioned vegetables, method is the same. Let's see how to make snake guard kootu.

Ingredients : (serves 3-4)

Snake guard : 350g

Moog dal (paasi paruppu) : 50g

Drumstick (optional): 1 or 2 depending on the size

Turmeric : pinch

Asafoetida/Hing/perungayam : pinch

Rasam powder : 1/2 or 3/4 tsp

Coconut (grated) : 2 tbsp

Green chilli : 3

Jeera : 1/2 tsp

Oil : 1 tbsp

Red chilli : 1

Mustard/Rai/kadugu : 1 tsp

Salt : 1 tsp (or) as per taste

Tomato : 1/2 (optional)

Curry leaves

Method :

1. Take a vessel and pour 3 glasses of water.Heat on medium flame.

2. When it starts boiling, add moog dal.

3. After 2-3 min, some foam will be formed. Remove all the foam.

4. When moog dal becomes little soft, add chopped drumstick.

5. After 5 min, add chopped snake guard. (Add tomato if used)

6. Add salt, turmeric, asafoetida and rasam powder. Stir well and let it boil on medium flame.

7. Meanwhile, take grated coconut, jeera and green chillies in a mixi jar and grind it with little water, not too fine, not too coarse.

8. When snake guard and drumstick both get cooked well, add the ground mixture to it. Stir well and allow it to boil for 3-5 min.

9. Then add some curry leaves and remove from flame.

10. Take oil in a small pan, add red chilli and add mustard seeds. After mustard seeds crackle, add pinch of asafoetida. Switch off flame and add this to the kootu.

Hot and tasty kootu is ready! :)