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November 24, 2010


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Vazhakkai puliitta kootu

  • Raw banana – 1 no
  • Toor dal – 1.5 tsp
  • Tamarind – small gooseberry size
  • Sambar powder – 1 tsp ( adjust )
  • Salt & water – As needed
To temper 
  • Coconut oil or cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Grated Coconut – 1 tbsp
  • Hing – 1/4 tsp
  • Curry leaves – Few
Coconut oil – 1 tsp 

  • Pressure Cook toor dal and set aside.
  • Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
  • When it is done, add the  tamarind extract , toor dal and boil for sometime.
  • Temper the mustard seeds , urad & chana dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
  • Finally add a tsp of coconut oil for additional flavor.
  • Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice. Enjoy !!

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Unknown said...

Havent ever tried valakai kootu sounds super

Kurinji said...

never tried with tood dal, yummy!

Raks said...

SOunds yummy,looks very nice,should try some time soon!

Sharmi said...

have to try out! never made kootu with plantain

shriannalakshmi said...

Sounda entirely different.Your tips on the veggie used for each recipe is very informative.Thanks for the wonderful post.

Nandinis food said...

Never made kootu with plantain. Looks tasty!

Rekha shoban said...

tempting pic...perfect with rasam rice!

Priya Suresh said...

Wat a delectable and yummy kootu..

Chitra said...

Thanks all . Do try this and let me know :)

Jeyashris Kitchen said...

we too make it in a similar way. ooks very bright and colurful

chef and her kitchen said...

Looks really nice n colorful..perfect wid rice..