Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 30-40 minutes

Servings: 4

Ingredients

• 2 cups of cut vegetables – cut into 1 x 1 inch square pieces
  • Ash gourd
  • Yam
• 1/2 cup red gram
• 1/4 cup bengal gram
• 1 tsp salt
• 1/4 tsp – turmeric powder
• a pinch – asafoetida
• 1/2 cup grated coconut
• 1 tsp cumin
• 2 chillies
• 2 tbsp oil
• 1 tsp mustard
• 1 tsp black gram
• 2 sprigs curry leaves
• Water as required

Instructions

1. Wash the cut vegetables
2. Take a large vessel
3. Put the cut vegetables in it and add 1/4 cup water, salt, turmeric and asafoetida
4. Cover it with a lid and heat on low flame
5. Pressure cook red gram and bengal gram separately in 2 vessels (3-5 whistles).
6. Once pressure is released, pour the water from both the vessels into the vegetables and mash the red gram to an even paste.
7. Dry roast the coconut till it acquires a dark brown colour.
8. Powder the coconut, cumin and chilli into a fine powder and keep ready.
9. Once the vegetables are cooked, add the cooked red gram into it and mix well on high heat.
10. Add the bengal gram without mashing.
11. Once this boils, add the coconut powder and boil well
12. Take a pan, add oil, mustard, black gram and curry leaves.
13. Heat it on a high flame.
14. Once it sputters, add to the kootu and let it boil once.
15. This dish is a vegetable side dish. Do not make it watery. But you can dilute, if required. Depending on dilution, add a little salt and oil.
16. Remove from flame and serve hot.

Notes

• Red gram can be soaked in water for a couple of hours before cooking. This ensures evenness in the cooking.
• Freshly grated coconut must be used for best taste.
• You can add red chilli while sputtering the mustard for making it spicier.
• This can be served with rice or chappathi.
• If it is not used immediately, you may need to refrigerate it.