Tuesday, 29 September 2009
Onasadhya is incomplete without a Koottukari. Its a delicious side dish prepared with vegetables, coconut, chillies and Jeera/Cumin seeds. One may find a variety of Koottukaris'. You may find that spices and coconut may be used raw or roasted in oil and then ground to a paste.Also, there a wide variety of the lentils and legumes which may be used in combination with taste complimentary vegetables. There's a huge undiscovered world of recipes out there..lots to learn!
I'm using Seeme Badnekai (Bangalore Katrikkai) and Carrots for this Koottu. Also, the lentil being used here is Moong dal (Split Mung bean).
Cubed Vegetables- 1 cup
Moong dal- 1/2 cup
Turmeric- 1/4 tsp
Curry Leaves- Few
Salt to taste
Coconut Oil- 2 tsp
Urad dal/Split Balck gram- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly- 1 (Broken into pieces)
Grated Coconut- 3 Tbsp
Jeera/Cumin seeds- 3/4 tsp
Red chillies/Green Chillies- 2-3
In a vessel, cook the Moong dal in about 2-3 cups of water and Turmeric. Meanwhile, in a separate vessel, cook the vegetables too with Turmeric, Curry leaves and sufficient water. Now, grind the Coconut, Jeera and Chillies to a fine paste. Once the dal and vegetables are cooked, mix them together along with the ground paste. Let it boil well. Add salt to taste and mix well. In a small pan, heat oil. Add Urad dal, Mustard seeds and Red chilly peices. When the Mustard starts to splutter, add Curry leaves and pour this tempering to the Koottu. Serve hot with Rice or Chappathi!
Preparation Time: 30 Minutes
Serves- 2 people