Preparation time: 40 minutes
This 60-year-old recipe is Kusumlata Dantu’s mother’s signature dish. Though the actual kootu, is different from this recipe, it is favoured amongst her friends and family. Get all kitchen ready to stir out some yummy kootu.
• 1 cup toovar dal (cooked in a pressure cooker up to 3 whistles)
• 1 cup finely chopped cabbage
• 2 cups boiled cauliflower florets
• 2 cups louki medium size piece
• 2 medium sized carrots sliced
• I radish/ mooli sliced
• 1 cup tender beans
• I cup green peas/mutter
• 1 cup fresh white beans
• 10-12 drumstick pieces
• 4 medium onions
• 4 medium size ripe red tomatoes boil and blend
• Tamarind size of big lemon, extract juice and keep it aside.
• ½ tsp turmeric
• 2 green chilles slit
• 2 sprigs curry leaves
• 2 tbsp finely chopped coriander leaves
• Salt to taste
• 2 tbsp grated coconut
• 2 tbsp sambar powder
• Adjust the powder according to your taste
Grind to a fine paste by adding half a cup of water.
Make it into a batter and keep it aside.
• 10- 15 fenugreek seeds
• ½ tsp mustard seeds
Heat a pressure pan with ghee.
Add fenugreek seeds, when they turn golden brown add mustard seeds and asafoetida.
Add curry leaves and green chillies, toss for a while, add onions and sauté till the aroma spreads.
Add remaining vegetables and sauté for 5 minutes.
Add tamarind extract, boiled tomato, salt and turmeric.
If required add 1 or 2 cups water and cook up to 1 whistle.
After it cools, add boiled cauliflower and dal. Boil on medium flame for 10 minutes stirring time to time.
Add ground masala and coriander leaves.
Boil for 6- 8 minutes stir to avoid burning, take off the flame.
Serve hot with rice and ghee. Papad is not to be missed.