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Showing posts with label KOOTU RECIPE. Show all posts
Showing posts with label KOOTU RECIPE. Show all posts

October 4, 2018

Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 chow chow kootu recipe
 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

how to make chow chow kootu

Chow Chow kootu recipe / Chayote kootu recipe


Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Chayote / Chow chow - 1 no.
  • Moong dal or chana dal - 1.5 tbsp
  • Salt & water - as needed
  • Boiled milk – 2 tbsp (optional)
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos.
  • Small onion or big onion - 2 nos / 1/4th
  • Cumin seeds - 1/2 tsp
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
  2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
  3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
  4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
  5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
  6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
  7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside.
  • chow chow kootu recipe
  • Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside.
  • chow chow kootu recipe
  • Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute.
  • chow chow kootu recipe
  • Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes.
  • Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame.
  • chow chow kootu recipe
  • Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !      chow chow kootu recipe

Note

  • Do not add more green chillies. Kootu will become spicy.
  • Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water.
  • Do not skip cumin seeds while grinding coconut. It adds a nice flavor.
  • You can avoid onion while grinding if you are making this kootu on vrat/ fasting days.
  • For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking. 
  • Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color. 

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

Chayote kootu


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June 11, 2018

Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

Vendhaya keerai kadayal
 Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya keerai paruppu kadayal


Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe


Vendhaya keerai kadayal

Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup
  • Moong dal - 1/4 cup
  • Ripe tomato - 1 no
  • Green chilli - 1 no
  • Big onion or small onion - 1 no / 8 nos
  • Garlic cloves - 5 nos
  • Chilli powder - 1/4 tsp to 1/2 tsp (adjust)
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic cloves - 4 nos

METHOD

  1. Wash the fenugreek leaves and set aside.
  2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
  3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
  4. Temper all the ingredients and add to the dal. Mix well.
  5. Serve with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
    Vendhaya keerai paruppu kadayal
  • Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
    Vendhaya keerai paruppu kadayal
  • In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
    Vendhaya keerai paruppu kadayal
  • Enjoy !

Note

  • Adjust the quantity of green chilli and chilli powder as per your taste.
  • You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves. 
  • If you want thick
Try this easy, yummy , healthy methi dal at home and enjoy with rice.

Vendhaya keerai paruppu

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May 15, 2018

Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

Ridge gourd kootu recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai kootu recipe

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu


Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.


Cuisine: Tamil nadu
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Ridge gourd / Peerkangai - 1 no
  • Moong dal Or Chana dal - 1.5 tbsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Ripe tomato – 1 no ( finely chopped )
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Water - To grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of ridge gourd. Slice it.
  2. In a pressure cooker, temper and saute onion, tomato.
  3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
  4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
  5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal.

  • In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy.
    ridge gourd kootu
  • Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame.

  • In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle.
    ridge gourd kootu
  • Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice. ridge gourd kootu
  • Enjoy !

Note

  • For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder.
  • You can make the same kootu using snake gourd, bottle gourd.
Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 
Ridge gourd poricha kootu

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May 7, 2018

Vazhaipoo Kootu Recipe – Banana Flower Kootu - Plantain Flower Kootu

Banana flower kootu recipe

 Vazhaipoo kootu / Banana flower kootu/ Plantain flower kootu is my recent try in vazhaipoo recipes. I followed my MIL’s South Indian, Tamil nadu style basic kootu recipe with some modifications and tried it. It came out very well. Its a very simple kootu recipe that can be prepared in a pressure cooker directly. It can be prepared under 15 minutes if you have cleaned banana flower ready in hand. Banana flower, moong dal, sambar powder and coconut are the main ingredients in this recipe. I am happy that I got an easy, yummy recipe with banana flower other than my usual vazhaipoo vadai, vazhaipoo poriyal and vazhaipoo dosa.  My MIL makes vazhaipoo/ vazhaithandu mor kootu. Soon I will share that recipe too. Now lets see how to make South Indian, Tamil nadu style Vazhaipoo kootu recipe with step by step pictures.

Check out my post on

vazhaipoo kootu



Vazhaipoo kootu / Banana flower kootu recipe


Vazhaipoo kootu / Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu for rice


Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Banana flower - 2 cups (Chopped)
  • Moong dal - 2 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Ripe tomato - 1 no ( finely chopped)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/3 cup
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves – Few
  • Cumin seeds - 1/2 tsp
  • Big onion – 1 no (Finely chopped)

METHOD

  1. Wash and clean the vazhaipoo florets. Chop into small pieces and immerse in buttermilk.
  2. In a pressure cooker base, heat coconut oil. Temper it. Saute onions.
  3. Add chopped vazhaipoo, tomato, moong dal, sambar powder, turmeric powder, salt.
  4. Grind coconut, rice flour to paste. Add to the kootu.
  5. Add water, pressure cook for one whistle in low flame.
  6. Remove the lid. Mix well and check for taste. Add more salt and some water if needed.
  7. Serve with vatha kuzhambu, kara kuzhambu and curd rice.

METHOD - STEP BY STEP PICTURES

  • Wash and clean the banana flower florets. Please check this post for how to clean vazhaipoo. Chop the vazhaipoo into small pieces. Keep them immersed in buttermilk till use to prevent blackening.
    Vazhaipoo kootu recipe
  • Heat coconut oil in a pressure cooker base. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent. Add chopped vazhaipoo, tomato pieces, moong dal and saute for few minutes till vazhaipoo shrinks a bit.
    Vazhaipoo kootu recipe
  • Add sambar powder, turmeric powder, salt. Mix well. Grind coconut + rice flour to a smooth paste. Add 1 cup of water, coconut paste and mix well. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released. Mix well and add some water if the kootu is too thick. Suppose if the kootu is watery, boil for some time till thick.
    Vazhaipoo kootu recipe
  • Mix well and serve with vatha kuzhambu rice, kara kuzhambu or curd rice. If you like, you can mix this kootu in plain rice adding ghee.
    Vazhaipoo kootu recipe
  • Enjoy !

Note

  • Adjust the quantity of sambar powder for spicy taste.
  • To replace sambar powder, use red chilli powder + coriander powder.
  • You can also saute one red chilli while tempering for more spicy taste.
  • Do not reduce the quantity of coconut and tomato because vazhaipoo may taste slightly bitter based on its variety.
  • You can replace moong dal with soaked chana dal or soaked toor dal.
  • To replace tomato, you can add 1/2 tsp of tamarind extract too.
  • You can follow the same recipe and use banana stem/ Vazhaithandu instead of vazhaipoo. 
Easy, healthy Vazhaipoo kootu for rice is ready. I served with Hotel style Kara kuzhambu. It was yum !
 Plantain flower kootu recipe
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March 19, 2018

Sorakkai Kootu Recipe - Bottle Gourd Kootu For Rice

Sorakkai Kootu
Sorakkai kootu / Bottle gourd kootu for rice is an easy to make, yummy South Indian style kootu recipe with coconut, moong dal. I make it as side dish for vathakuzhambu. Long back, I had shared my MIL’s sorakkai paal kootu and sorakkai sweet kootu recipes. Recent days, you would have seen me making all my kuzhambu, poriyal and kootu recipes prepared using pressure cooker easily. For this recipe too, I have used my pressure cooker to ease my job. It came out very tasty and flavorful. I loved it with vathakuzhambu rice and curd rice. For variations, you can use chana dal instead of moong dal like hotel ones. Friends, do try this easy, healthy bottle gourd kootu at home and share your feedback with me. Lets see how to make Sorakkai kootu for rice with step by step pictures.

Bottle Gourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu


Sorakkai Kootu Recipe - Bottlegourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu For Rice


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Bottle gourd / Sorakkai - 2 cups (Chopped into small cubes)
  • Moong Dal - 1.5 tbsp
  • Turmeric powder - 1/8 tsp
  • Sambar Powder - 1 tsp (Adjust)
  • Salt & Water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1/2 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves – Few
  • Red chilli – 1 no
  • Hing / Asafetida – A pinch

METHOD


  1. Wash and peel the skin of bottle gourd. Chop into small cubes.
  2. In a pressure cooker base, temper and take the chopped bottle gourd, moong dal, turmeric, sambar powder, salt and water. Mix well.
  3. Grind coconut + rice flour to smooth paste adding water.
  4. Add the coconut paste to the cooker. Cover and cook in very low flame for 2 whistles.
  5. Open the lid after steam is released. 
  6. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of bottle gourd/ Sorakkai. Cut into two halves.Now remove the spongy center portion which has seeds.Chop the hard portion into small cubes. Set aside. Grind coconut + rice flour to smooth paste adding required water. Keep it apart. 
  • In a pressure cooker base, heat coconut oil and temper mustard seeds, urad dal, red chilli and curry leaves. To this, add chopped bottle gourd, moong dal, turmeric, sambar powder, salt & water. Mix well. Add the ground coconut paste. Mix well together.  (If you use chana dal, soak in water for 20 minutes and then add to cooker along with bottle gourd pieces)
  • Sorakkai Kootu recipe
  • Pressure cook in very low flame for 2 whistles. Open the cooker after the steam is released. Mix & check for taste. Add more sambar powder & salt if needed.
    Sorakkai Kootu recipe
  • Serve hot with plain rice or vathakuzhambu rice.


  • Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste and spice level.
  • You can use 1/2 tsp of red chilli powder and 1 tsp of dhania powder instead of sambar powder.
  • For variations, you can grind some cumin seeds along with coconut.
  • You can also do the tempering at the end. 
Try this easy, yummy Bottle gourd kootu in pressure cooker and enjoy with rice !



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November 29, 2017

Pudalangai Kootu – Snake Gourd Masala Kootu Recipe

Pudalangai kootu
I learnt this pudalangai kadalai paruppu masala kootu / snake gourd kootu for rice from my friend Megha. This is not like the usual version of kootu. This kootu has a mild masala flavor with ginger garlic paste. I have already shared a brinjal masala kuzhambu learning from my friend Megha. This is also a very similar recipe but I have used soaked chana dal/ kadalai paruppu. In some hotels, they serve this kind of kootu. I make this kootu  directly in a pressure cooker to ease my job. I also make it slightly thin like a gravy and mix with rice & ghee. If you make it thick, you can have it as side dish for rice or chapathi. It tastes more like kurma kulambu. Whenever I make this pudalangai kootu, I make some spicy rasam to go with it. It would be a simple but comforting meal for us. Ok,  Lets see how to make snake gourd kootu with chana dal for rice.

Do check out my Arai Keerai/ Amaranthus kootu, Manathakkali keerai kootu, Palak Keerai kootu, Carrot kootu, Cabbage kootu, cluster beans kootu, Beetroot kootu and mixed vegetable kootu recipes too.

Snake gourd kootu

Snake gourd kootu / Pudalangai kootu


Snake gourd kootu / Pudalangai kootu

Snake gourd kootu with chana dal & masala - Pudalangai kadalai paruppu kootu


Cuisine: South Indian
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Snake gourd / Pudalangai - 1 medium sized
  • Chana dal / Kadalai paruppu - 3 tbsp
  • Big onion - 1 no
  • Ripe tomato - 1 no
To grind
  • Grated coconut - 2 tbsp
  • Cinnamon – 1 small piece
  • Cloves – 1 no
  • Big onion - 1 no
  • Coriander leaves - 1 sprig
  • Red chilli powder - 1 tsp
  • Coriander seeds powder / Dhania powder - 1 tsp
  • Ginger Garlic paste - 1 tsp
  • Turmeric powder – 1/4 tsp
To Temper
  • Coconut oil or cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and chop Snake gourd into small pieces.
  2. Soak chana dal in enough water for 15 minutes.
  3. Grind the items given under “To grind” to a smooth paste.
  4. Heat oil in a cooker base and temper mustard, urad dal and curry leaves.
  5. Saute chopped onion, tomato until mushy. Add snake gourd pieces, chana dal and ground masala paste.
  6. Saute till raw smell goes off. Add enough water and salt. Mix well and pressure cook in very low flame for 2 whistles. Serve with rice or chapathi.

METHOD - STEP BY STEP PICTURES

  • Wash and soak chana dal in enough water for 15 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop onion and tomato into small pieces and set aside.
    Pudalangai kootu

  • Grind all the ingredients given under “ To grind” to a smooth paste adding water. Set aside.
    Pudalangai kootu

  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and curry leaves. Saute onion and tomato pieces. When tomato becomes mushy, add chopped snake gourd and soaked chana dal.Mix well.
    Pudalangai kootu

  • Now keep the flame medium and add the ground masala paste. Saute till raw smell goes off. Add water and required salt.
    Pudalangai kootu

  • Mix well and pressure cook in very low flame for 2 whistles.Remove the lid after the steam is released. If the kootu is watery, boil for sometime to make it thick. If its too thick, add little water, mix well and boil for few seconds.
    Pudalangai kootu

  • Enjoy mixing with hot rice adding ghee Or as a side dish for vatha kuzhambu sadam & chapathi / roti. Enjoy !

Note

  • Soaking chana dal is very important else it won’t cook properly. You should soak at least for 15 minutes,
  • You can use ridge gourd, bottle gourd or chow chow  instead of  snake gourd and make the same.
  • You can also use 1/2 tsp of garam masala powder if making for chapathi.
  • Grinding onions and gg paste gives a nice flavor.So do not avoid them.
  • You can skip coriander leaves if you don’t have in hand.
Try this yummy snake gourd masala kootu easily in a pressure cooker and enjoy !
Snake gourd kootu recipe
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July 3, 2017

Kothavarangai Kootu Recipe – Cluster Beans Kootu / Poricha Kuzhambu Recipe

Kothavarangai kootu recipe / Cluster beans kootu (Gawar Ki Phalli sabji in Hindi) is an easy, healthy side dish for rice.We call this as Kothavarangai poricha kuzhambu in Tamil.
kothavarangai kootu
We make it as a gravy and eat it by mixing with plain rice adding ghee.We serve with puli kuzhambu too. Usually I make kothavarangai sambar or poriyal. But recently I started making this kootu learning from my MIL. It is prepared with cluster beans, moong dal, tamarind sambar powder and ground coconut paste. We love its taste and flavor. To make my job simple, I make this kootu directly in a pressure cooker. So this side dish for rice can be prepared under 15 minutes. Do try this healthy cluster beans kootu at home and enjoy with plain rice & ghee. Lets see how to make kothavarangai poricha kuzhambu with step by step photos !
cluster beans kootu

Kothavarangai Kootu Recipe / Cluster Beans Kootu


Kothavarangai Kootu Recipe / Cluster beans kootu Kothavarangai poricha kuzhambu / cluster beans poricha kootu recipe for rice
Cuisine: South Indian
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Cluster beans/ Kothavarangai - 20 nos
  • Moong dal - 1 tbsp
  • Tamarind - small piece( 1/2 tsp extract)
  • Sambar powder - 1 tsp
  • Salt & Water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Small onion - 2 nos or big onion - 1/4 no
  • Cumin seeds /Jeera - 1/4 tsp
  • Rice flour - 1 tsp
  • Water - to grind smooth
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few

METHOD

  1. Wash and chop cluster beans into 1 inch size pieces.Grind coconut, onion, cumin seeds to a smooth paste and keep aside.
    Kothavarangai kootu recipe
  2. In a pressure cooker base, heat coconut oil and splutter mustard seeds, curry leaves. Add the chopped cluster beans and saute for 2 minutes in medium flame.

  3. Add 1 cup of water, turmeric powder, sambar powder, moong dal, tamarind extract and ground coconut paste. Mix well.
    Kothavarangai kootu recipe
  4. Pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and check for thickness. If the kootu is very thick, add 1/4 cup water, mix well and boil for a minute. If its watery, boil for 2 minutes till kootu becomes thick.

  5. Serve this kootu with puli kuzhambu or vatha kuzhambu. You can mix this with plain rice adding a tsp of ghee. Tastes great !
  6. Enjoy !



Note

  • Adjust the quantity of sambar powder as per your taste.
  • If you don’t have sambar powder, you can replace with 3/4 tsp red chilli powder and 1/2 tsp dhania powder.
  • You can also use one tomato ( finely chopped) instead of tamarind extract.
  • Addition of cumin seeds & onion for grinding adds a nice flavor to this kootu. So do not avoid it unless you make a no onion no garlic kootu.
  • Use chana dal instead of moong dal for variations.


Try this easy kothavarangai kootu and enjoy with plain rice or vatha kuzhambu !
Kothavarangai poricha kuzhambu
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