142. Kootu With Variety Of Vegetables🔗

• 1. Take the water in a lead coated vessel which can hold 3 ½ padi of water. Bring the water to boil. Add the pigeon pea, turmeric powder and ghee one after another into the boiling water and keep the vessel closed.
• 2. Peel off the skin of ridge gourd and raw banana and cut it into small pieces. Clean and cut the cluster beans and broad beans into small pieces.
• 3. Cut the snake gourd into round pieces and add all the five cut vegetables one after the another when the pigeon pea is three fourth

cooked. Fry the ground nut with a little ghee, remove the skin and add it to the vessel.

• 4. Optionally we can also use bengal gram or butter beans or cowpeas (black eye beans) or all the four.
• 5. Fry black gram,red chilly, coriander seeds, cumin seeds and grated coconut individually with little ghee or oil and grind them together into a nice paste adding little water.
• 6. Combine water and tamarind and prepare tamarind extract as before. Add the ground paste to it and add the mixture to the cooked vegetables and pigeon pea.
• 7. Add the salt to kootu and mix well. Allow the kootu to thicken. Using ghee, red chilli and mustard season using the 22nd method of seasoning.
• 8. Dissolve asafoetida in about 1 ru.a of water and add to the kootu. Optionally, you can add 5 or 6 fried papads broken to pieces or pieces of "curry vadagam" to the kootu.
• 9. This kootu can be alternatively prepared using any one the vegetables/tubers.