kadala kootu curry recipe /kadalai paruppu kootu for rice
kadala kootu curry recipe /kadalai paruppu kootu for rice
Kadalai paruppu kootu is a traditional festive main menu at our place.Here in our family it is customary at all important functions like marriages to serve this kootu curry .They have this kadala kootu curry recipe as a regular occupant in the menu lists.For rice first uppu paruppu will be served with ghee the next will be this kootu curry.Mostly in marriages they use kadala paruppu but when making at home we even substitute with black beans.
For black beans we have to soak it over night and then pressure cook.Usually yellow pumpkin and brinjal is used in combination for this kootu.Here I have used only yellow pumpkin,combining both will be a great option.Small onions are best for this kadala kootu curry recipe.Need not soak Bengal gram dal you can directly pressure cook for more whistles.Its a excellent side dish for rice and its heavenly to have with a simple appalam.
kadala kootu curry recipe /kadalai paruppu kootu for rice
Ingredients:
Kadala Paruppu / Bengal Gram Dal – ½ cup / 100 g
Castor Oil – ½ tsp
Brinjal – 2-3 medium, cubed
Tamarind – small gooseberry-sized piece
Turmeric Powder – 1 tsp
Chilli Powder – 1¼ tbsp
Coriander Powder – 1 tbsp
Garlic – 6–7 cloves
Tomato – 2 medium, chopped
Small Onions – ½ cup, chopped
Rock Salt – as needed
Grated Coconut – 2 tbsp
Jaggery – a little, optional
For Tadka
Ghee/Oil – 1½ tbsp
Mustard Seeds – 1 tsp
Vadagam – 1 tbsp
Asafoetida – 1 tsp
Curry Leaves – a few
METHOD:
1.Wash the kadala paruppu well.
2.Add the dal, castor oil, rock salt and 2 cups water to a pressure cooker.
3.Pressure cook until the dal is cooked but not mushy.
4.Add chopped tomatoes.
5.Crush the small onions and garlic and add them.
6.Add turmeric powder, chilli powder and coriander/kootu powder.
7.Add 2 cups water and allow everything to boil. Adjust salt and add a little jaggery if desired.
8.Add grated coconut and allow the kootu to thicken.
9.Prepare the tadka separately with ghee/oil, mustard seeds, vadagam, asafoetida and curry leaves.
10.Add tamarind water to the kootu.
11.Boil for another 2–3 minutes.
12.Add the prepared tadka and mix well.
13.Switch off and serve hot with rice.
Ingredients
Method
3.Pressure cook until the dal is cooked but not mushy.
4.Add chopped tomatoes.
5.Crush the small onions and garlic and add them.
6.Add turmeric powder, chilli powder and coriander/kootu powder.
7.Add 2 cups water and allow everything to boil. Adjust salt and add a little jaggery if desired.
8.Add grated coconut and allow the kootu to thicken.
9.Prepare the tadka separately with ghee/oil, mustard seeds, vadagam, asafoetida and curry leaves.
10.Add tamarind water to the kootu.
11.Boil for another 2–3 minutes.
12.Add the prepared tadka and mix well.
13.Switch off and serve hot with rice.
Notes
- Adding coconut is optional.
- Instead of ghee you can use ordinary oil.
- While adding tamarind extract do not add much as we are adding tomatoes.
- Always check while adding the extract and adjust accordingly.
Check here:
Comments (4)
Nagasri
Delicious…mouth-watering dish !!!
Sundari
Yummy kootu!! love it!!
Anu - My Ginger Garlic Kitchen
This curry looks healthy and so full of awesomeness. Would love to try this sometime.
Sharmila-The Happie Friends Potpourri corner
Looks Yummy