One of my favourite kootu which my mom makes is Kathirikkai Murungakkai kootu. The aroma of murungakkai makes us to tempt like anything. This kootu is prepared with toor dhal. I always feel, kootu is very simple recipe and both kathirikkai and murungakkai will be the yummiest on this kootu variety. This time I got fresh murungakkai, so thought of making this since, I have not posted this kootu. It was very nice and yummy. My family just loved this kootu. Try to make this delicious kootu.
INGREDIENTS:
Murungakkai / Drumstick - 1
Kathirikkai / Bringal - 4 small
Toor dhal - 1/2 cup
Turmeric powder - a apinch
Salt - as needed
To grind:
Grated coconut - 1/4 cup
Red chillies - 3 to 4
Cumin seeds - 1/ 2tsp
To temper:
Oil / Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Curry leaves - few
HOW TO MAKE:
Pressure cook toor dhal with a cup of water along with turmeric powder. Allow 4 to 5 whistles. Cut murungakkai and kathirikkai into pieces and wash well. In a kadai or a deep vessel add a cup of water and cook kathirikkai and murungakkai together. Once it half cooked add needed salt then cook until the veggies cooked and tender. Until it get cooked add needed water now and then.
Heat oil in a kadai splutter mustard seeds, add cumin seeds and curry leaves. Add asafoetida. Add cooked vegetables and cooked toor dhal.
Blend well with the vegetable and cook in a low flame. Meanwhile in a mixie / blender grind grated coconut, red chillies and cumin seeds and make a fine paste by adding little water.
Add grounded paste in the vegetable mixture. Mix well and check salt now, add if needed. Cook for 5 more mins and turn off the stove.
TIPS:
Ghee can be used instead oil.
Snake gourd, cluster beans , beans and chow chow can be used too.
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