vallarai keerai kootu
Ingredients
For Grinding:
- ¼ cup shredded coconut
- 2 dry red chilly
- 1 tsp cumin
- 1 tsp roasted gram
For making kootu:
- ¼ cup moong dal
- 1 garlic pod
- 1 cup vallarai keerai (pennywort) rinsed and chopped
- 1 tomato chopped
- ¼ tsp turmeric powder
- 1½ cup water
- salt as required
For seasoning:
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- few curry leaves
- A pinch of asafoetida
Instructions
For Grinding:
- Firstly, in a blender jar, take ¼ cup of shredded coconut, 1 tsp cumin, 2 dry red chilly, 1 tsp roasted gram
- blend it finely with little water and keep aside
For making Kootu:
- In a pressure cooker, add rinsed ¼ cup moong dal, 1 garlic pod, 1 cup chopped vallarai keerai (pennywort), 1 tomato chopped
- And then add ¼ tsp of turmeric powder
- pour in 1½ cup of water
- Pressure cook it for 3 whistles. (2 whistles in medium flame and 1 whistle in low flame)
- After pressure released, open the lid, mix well with a ladle
- pour in ground paste,
- Add required salt and mix well
- keep the flame low 2 minutes
Tempering:
- Then temper it with 1 tbsp coconut oil, ½ tsp of mustard seeds, few curry leaves, 2 chopped shallots and a pinch of asafoetida. (heat 1 tbsp of coconut oil in a tempering pan, splutter 1/2 tsp of mustard seeds, add chopped shallots, saute it well, till becomes translucent, next, turn off the flame then add asafoetida and curry leaves) Finally, pour this mixture in the kootu and mix well, it is done.