kadala kootu curry recipe /kadalai paruppu kootu for rice
Ingredients
- Kadala paruppu /bengal gram dal - 1/2 cup
- Castor oil/vilakennai - 1/2 tsp for boiling kadala paruppu
- Chopped yellow pumpkin/manjal poison - 5-6 pieces medium cubes
- Tamarind - 3 tbsp of extract adjust according to tanginess
- Turmeric powder - 1/2 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Crushed garlic cloves - 2-3
- Chopped tomatoes - 1
- Small onions chopped - 1/4 cup
- Salt to taste rock salt
- Grated coconut - 1 tbsp
For tadka:
- Ghee/oil - 1 tbsp
- Mustard/kadugu - 1 tsp
- Vadagam - a small bit
- Asafoetida - 1/4 tsp
- Some curry leaves
Instructions
- Wash dal and keep ready.
- Add 2cups water in a cooker add washed kadala paruppu,castor oil and pressure cook.
- When done open the cooker(it should be well cooked but not mushy).
- Add chopped yellow pumpkin to it.
- Add Turmeric,chilli,coriander powders,garlic,tomatoes,onions and salt.
- Then let it boil till pumpkin becomes mushy.
- At this stage if you want add water if needed.
- When cooked it should be in gravy consistency.
- In-between do tadka in a separate kadai using the list “for tadka” items.
- Now add tamarind water.
- Let it boil for 2 minutes and switch off.
- Add tadka and some grated coconut stir well.
- Serve 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.
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.