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

November 22, 2023

Snake Gourd Kootu Without Coconut | Pudalangai kadayal without dal | Pudalangai kootu

Snake gourd kootu without coconut

Here is a super easy and one pot Snake gourd kootu without dal and coconut. You can call it as Pudalangai kadayal too. Its a very simple recipe that can be prepared directly in a pressure cooker. Working women and bachelors can make this side dish for rice quickly under 15 minutes. Not just a side dish, we can mix it with plain rice adding few drops of ghee. It tastes great !

Just add in chopped snake gourd, tomato, onion, ginger, garlic, sambar powder, salt and pressure cook it for one whistle.  Mash it well and temper in ghee. Voila, Snake gourd kootu is done. You can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice.

Friends, do try this one pot Snake gourd kootu / Pudalangai kadayal in a pressure cooker easily and enjoy with rice. You will love it for sure.

Snake gourd kootu

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal


Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal for rice.


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To pressure cook
  • Snake gourd - 1 Medium sized
  • Ripe tomato - 2 (finely chopped)
  • Big onion - 1 (finely chopped)
  • Ginger - 1 inch piece (finely chopped)
  • Garlic - 10 cloves (finely chopped)
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Coriander powder – 1/2 tsp
  • Salt & water - as needed
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Hing - 1/2 tsp
  • Curry leaves – few
  • Red chilli – 1

  • Coriander leaves - to garnish
HOW TO MAKE PUDALANGAI KOOTU WITHOUT COCONUT AND DAL
  1. Wash and peel the skin of Snake gourd. Chop finely and set aside.
  2. Wash and chop onion, tomato, garlic, ginger and set aside.
  3. In a pressure cooker base, take the chopped snake gourd, onion, tomato, ginger, garlic, sambar powder, coriander powder, salt and water.
  4. Pressure cook in high flame for 2 whistles and switch off the flame.
  5. Open the cooker after the steam is released naturally. Drain the excess water and reserve it.
  6. Mash the cooked snake gourd mixture to a coarse paste. No need to grind. Add the drained water. Mix and boil if watery.
  7. Temper mustard seeds, cumin, hing, curry leaves and red chilli. Add to the kootu. Garnish with coriander leaves.
  8. Serve hot with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Snake gourd. Chop finely and set aside. Wash and chop onion, tomato, garlic, ginger and set aside.
  • Pudalangai kootu
  • In a pressure cooker base, take the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt and required water.
  • Pudalangai kootu
  • Pressure cook in high flame for 2 whistles. Switch off the flame and let the pressure release naturally. Open the cooker and drain the excess water. Reserve the water. 
  • Pudalangai kootu
  • Mash the cooked snake gourd mixture coarsely. Add the drained water. Heat ghee in a mini kadai and splutter mustard seeds, urad dal, cumin seeds, red chilli, curry leaves and hing.
  • Pudalangai kootu
  • Add to the mashed snake gourd mixture. Check the consistency of kootu and boil if its too watery. Garnish with chopped coriander leaves.
  • Pudalangai kootu
  • Serve hot with plain rice adding ghee.
    Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • You can use the same recipe and replace snake gourd with ridge gourd. 


Easy and yummy, one pot Snake gourd kootu without coconut and dal is ready to serve with rice. 

Enjoy !

Pudalangai kadayal

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June 12, 2022

Snake gourd kootu – Pudalangai Kootu Recipe


Snake gourd kootu

I learnt this Snake gourd kootu / Pudalangai kootu recipe from my MIL during my recent trip to Salem. Its a simple and easy one pot recipe. Its a good side dish for Vatha kuzhambu / Kara kulambu and sambar. We all loved it.

Friends, do try this easy Tamil nadu style Pudalangai kootu recipe. You will love it too.

 Pudalangai kootu

Pudalangai kootu / Snake gourd kootu recipe


Pudalangai kootu / Snake gourd kootu recipe

Pudalangai kootu / Snake gourd kootu recipe for rice


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


INGREDIENTS
1 cup = 250ml
  • Snake gourd - 250gms
  • Moong dal - 1 tbsp
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Hing / Asafoetida - a pinch
  • Red chilli - 1
  • Onion - 1 (finely chopped)
  • Ginger - 1/2 inch piece (finely chopped)
  • Tomato - 1 ( finely chopped)
To grind
  • Grated coconut - 1/4 cup
  • Cumin seeds - 1/2 tsp
  • Green chilli - 1
  • Rice flour - 1 tsp
HOW TO MAKE SNAKE GOURD KOOTU
  1. Wash and chop Snake gourd into small pieces.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, red chilli, curry leaves, hing, ginger, onion pieces and saute well.
  3. Add snake gourd, tomato pieces and mix well.
  4. Grind coconut, chilli, cumin seeds adding rice flour to a smooth paste adding required water.
  5. Add in the cooker. Mix well. Add salt, moong dal and turmeric powder. Mix well.
  6. Pressure cook in low flame for one whistle. Open the cooker. Boil for a minute to adjust consistency.
  7. Serve with rice, sambar, vatha kuzhambu and rasam. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop snake gourd into small pieces and set aside.

  • Grind coconut, green chilli, cumin seeds and rice flour to a smooth paste adding required water. Set aside.

  • In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves, hing, ginger bits and onion pieces. Saute till onion becomes transparent.
  • Pudalangai kootu
  • Add Snake gourd, tomato pieces and saute well adding salt, turmeric powder. Lastly add the coconut paste, moong dal, required water and mix well.
  • Pudalangai kootuPudalangai kootu
  • Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix well and boil for a minute if necessary to adjust the consistency.
  • Pudalangai kootu
  • Serve with plain rice, sambar rice, rasam rice and vatha kuzhambu.


  • Enjoy !

Note

  • Adjust the quantity of chilli as per your taste.
  • You can use sambar powder instead of grinding green chilli.


Try this easy Snake gourd kootu in a pressure cooker and enjoy with rice !


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May 19, 2021

Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

lasooni palak recipe


Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

Lehsuni palak

Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe


Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

Lasooni palak recipe for rice – Palak gravy with roasted garlic.


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


INGREDIENTS
  • Palak / Spinach - 2 cups
  • Big onion - 1 ( finely chopped)
  • Green chilli - 1 or 2 (-do-)
  • Gram flour – 1 tsp
  • Cooking oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Kasoori methi – 1/2 tsp (crushed)
  • Fresh cream – 1 tbsp (optional)
  • Salt & water - as needed
  • Lemon juice – as needed
To temper
  • Ghee - 2 tsp
  • Garlic cloves - 1- (finely chopped)
  • Red chilli – 1 (pinched into 2)
HOW TO MAKE LASOONI PALAK
  1. Wash and chop palak roughly. Chop onion, green chilli.
  2. Boil water in a pan. Add palak and boil for few minutes.
  3. Remove when its soft. Add to cold water to retain green color.
  4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
  5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
  6. Add the palak paste, salt and required water. Boil for few minutes.
  7. Switch off the flame once its thick. Heat ghee in a kadai.
  8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
  9. Add to the palak and mix well. Switch off the flame and add lemon juice.
  10. Serve hot with rice and roti. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside.

  • Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color.
  • Lasooni palak
  • Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside.
  • Lasooni palak
  • Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps.
  • Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame.
  • Lasooni palak
  • Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti !
  • Lasooni palak
    Enjoy !

Note

  • For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds.
  • You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy.
  • You can make the gravy thick or semi thick as you wish.


Try this easy, yummy Lehsuni palak and enjoy !

Lasooni palak

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April 18, 2021

Avarakkai Kootu | Broad Beans Kootu Recipe

avarakkai kootu recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu

Broad beans kootu recipe / Avarakkai kootu


Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice


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


INGREDIENTS
1 cup = 250ml
  • Broad beans / Avarakkai - 250gms
  • Moong dal - 1 tbsp
  • Tomato – 1
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Sambar powder - 1 tsp
  • Asafetida / hing - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE AVARAKKAI KOOTU
  1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
  3. Add chopped broad beans, tomato. Saute for a minute. 
  4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
  5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
  6. Pressure cook in low flame for one whistle. Switch off the flame.
  7. Open the cooker after the steam is released naturally.
  8. Mix well and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside.

  • Grind coconut and rice flour to smooth paste adding little water. Keep it aside.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai kootu recipe
  • Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well.

  • Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well.
  • avarakkai kootu recipe
  • Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally.
  • avarakkai kootu recipe
  • Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !
  • avarakkai kootu recipe

Note

  • Do not skip moong dal and tomato. It helps to give hotel taste.
  • While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu.
  • For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 Avarakkai kootu

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March 24, 2021

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Peerkangai paal kulambu

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

Peerkangai paal kuzhambu

Ridge gourd milk gravy / Peerkangai paal kulambu recipe


Ridge gourd milk gravy  / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp
  • Salt and water - as needed
  • Boiled and cooled milk - 1/2 cup
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves - Few
  • Hing / Asafetida – 1/4 tsp
HOW TO MAKE PEERKANGAI PAAL KULAMBU
  1. Wash and peel the skin of ridge gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
  3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
  4. Now add turmeric powder, sambar powder and salt.
  5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
  6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely.
  • Peerkangai paal kuzhambu
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.

  • Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime.
  • Peerkangai paal kuzhambu
  • Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off.

  • Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy.
  • Peerkangai paal kuzhambu
  • Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!
  • Peerkangai paal kulambu

Note

  • For variations, you can add one finely chopped tomato and saute with onion.
  • You can use green chilli instead of sambar powder.
  • Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu.
  • For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Ridge gourd kuzhambu

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November 21, 2019

Vendakkai kootu Recipe – Lady’s Finger Kootu Recipe

My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. Its procedure is very similar to our poricha kuzhambu. Last week when she was here, she made this kootu for me. We loved it very much. Its a simple and easy kootu recipe. We can serve it thick as a side dish for vatha kuzhambu/ sambar or make it slightly thin like kuzhambu, mix with plain rice adding ghee. Tastes good in either ways. Ok lets see how to make vendakkai kootu recipe with step by step pictures.


Vendakkai kootu recipe / Lady's finger kootu


Vendakkai kootu recipe / Lady's finger kootu

Lady's finger kootu recipe / Vendakkai kootu recipe



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
  • Lady's finger - 20 nos.
  • Moong dal - 2 tbsp
  • Ripe tomato - 1
  • Sambar powder - 1 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VENDAKKAI KOOTU
  1. Wash and chop lady’s finger, tomato into cubes.
  2. Grind coconut , rice flour to a smooth paste.
  3. Pressure cook moong dal adding required water, turmeric and sambar powder.
  4. Heat oil in a kadai, saute lady’s finger, tomato.
  5. Add required water and cover cook till soft.
  6. Add cooked moong dal, coconut paste and salt. Boil for few minutes.
  7. Temper and add to kootu. Mix and adjust consistency. 
  8. Serve hot with rice. Enjoy !
VENDAKKAI KOOTU RECIPE - STEP BY STEP PICTURES
  • Wash and chop lady’s finger and tomato into cubes. Set aside. Grind coconut + rice flour to a smooth paste.

  • In a pressure cooker, take the moong dal, sambar powder, required water and turmeric powder. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.

  • Heat oil in a kadai. Add chopped lady’s finger and saute till it shrinks without threads. Add tomato and saute well till its mushy. Add some water, cover cook till lady's finger is done.  

  • Add the cooked moong dal, coconut paste and mix well. Add required water if the kootu is thick. 

  • Boil for few minutes. Temper mustard seeds , curry leaves and add to kootu. Mix gently and serve with plain rice. Enjoy ! 

Note

  • You can use red chilli powder and coriander powder instead of sambar powder.
  • For variations, you can use toor dal or chana dal instead of moong dal.

Try this yummy vendakkai kootu for rice and enjoy !
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November 2, 2019

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

vazhaipoo mor kootu
Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

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banana flower kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice



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



INGREDIENTS
1 cup = 250ml
  • Banana flower - 2 cups
  • Moong dal - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2
  • Fresh curd - 1/4 cup
  • Cumin seeds - 1/2 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VAZHAIPOO MOR KOOTU
  1. Take the banana flower and clean it. Chop finely.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
  3. Add chopped banana flower, saute for a minute.
  4. Add moong dal and required  salt. Mix well.
  5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
  6. Add to the cooker. Mix for a minute and add required water.
  7. Pressure cook in low flame for one whistle. Switch off the flame.
  8. Remove the lid after steam is released. Mix and serve hot with rice !
VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES
  • Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black. 
  • vazhaipoo mor kootu
  • In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.
  • vazhaipoo mor kootu
  • Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.  
  • Vazhaipoo mor kootu
  • Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.
    • Vazhaipoo mor kootu
  • Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.
  • Vazhaipoo mor kootu
  • Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.
  • Serve with vatha kuzhambu, kara kulambu etc.
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add sour curd. It spoils the taste of kootu.
  • Instead of grinding curd, you can add thick buttermilk.
  • Color of kootu was mildly on yellow side due to moong dal. 

Try this easy, yummy banana flower mor kootu and enjoy with rice !
Vazhaipoo mor kootu
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