Mahadeva's Bhaga Sasthra
139. Kootu With Vegetables/Tubers
Ingredients :
| Any Vegetable or Tuber | - 18 palam |
|---|---|
| Water | - ½ padi |
| Red Chilly | - ⅛ palam |
| Pepper | - ¼ palam |
| Black Gram | - 1½ palam |
| Grated Coconut | - 2½ palam |
| Cleaned Sesame Seed | - ½ palam |
| Water | - ¼ padi |
| Tamarind | - 1 padi |
| Powdered Salt | - ¾ palam |
| Curry Leaves | - ¼ palam |
| Ghee | - ½ palam |
| Red Chilly | - ⅛ palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
- 1. Vegetables such as raw banana, snake gourd, ridged gourd and tubers such as potato and colocasia can be used to prepare this
kootu.(Colocasia should be treated with tamarind as described in the recipe 133)
- 2. Peel off the skin and clean the vegetable /tuber and cut them into small pieces. Take water in a lead coated vessel that can hold 1 ½ padi of water and add the cut vegetable/tuber into it and boil to cook.
- 3. Fry chilli, pepper, black gram, grated coconut and cleaned sesame seed one by one using a little ghee or oil and grind them into a nice paste adding a little water.
- 4. Take water and tamarind in a lead coated vessel and blend nicely, take the extract and add to the cooked vegetable/tuber. When the vegetable/tuber is nicely cooked add the ground masala and mix.
- 5. Add the powdered salt to the kootu and allow it to thicken.Saute curry leaves and add.Season using ghee,red chilly,mustard and black gram follow the 22nd recipe and add to the kootu.
- 6. Optional: Cook ⅛ padi of pigeon pea and add to the kootu when the vegetable/tuber is nicely cooked and before adding masala. While adding the curry leaves a handful of ground nut fried either in oil or ghee can also be added.