Kootu is a thicker model of Sambar and Kuzambu and comes from Tamil Nadu. Though I don’t like Kootus as a lot as Sambars they make for a right replacement and as a aspect dish for Chapattis.
Maria Raj from Chennai, a visitor at Indian Food Kitchen has submitted this fascinating recipe which combines the Kootu with some other snack, Appalam (or Papad). Have this Kootu with Rice, Dosa or Chapattis.
Bengal gram – half cup
Ginger – 1″ piece
Onion – two or 3
Tomatoes – two finely chopped
Coriander – few leaves
Asafetida – half teaspoon
Salt – to taste
curry leaves – few
Red chillies – two or 3
Green chillies – 1 or 2
Garlic – three to four pods
Good first-rate Papads – 15 Nos.
Pressure cook dinner Bengal gram until soft.
Cut ginger, garlic,onions, inexperienced chillies finely chopped.
Take a pan warmness the oil, put half of teaspoon mustard, 1/4 teaspoon, bengal gram, 1/4 teaspoon black gram, curry leaves,red chillies and add all the chopped components and fry them until you get a pleasant aroma.
Add tomatoes, saffron powder, salt ( very little) as Papad includes salt.
Sprinkle little water as there is already water from the dhal.
Let it simmer for a 5 minutes. Fry Papads and destroy it into pieces.
When the gravy is prepared ( don’t make it too thick as the Papads acquired to soak ), put all the damaged papads into the gravy and combine properly and is geared up to serve.
Garnish with coriander leaves. Goes properly with curd rice or Rasam rice.