Wednesday, August 15, 2012

Thani kootu

Puli (Tamarind)                                    lemon sized ball
Vellam (Jaggery)                                 3-4 tablespoon
Uppu (Salt)                                          to taste

Dhaniya (Corainder seeds)                1 1/2 tblsp
Kadalai Paruppu (Split gram dal )      1 ½ tblsp
Vatral Milagai (Red chillies)                5 or 6
Thengai Thuruval (shreddedCoconut) 3 tblsp
Perungaya podi (asafoetida Powder) a pinch
Ennai (oil)                                            2 tsp.

Extract pulp of tamarind, add salt and jaggery and bring the mixture to a boil until the smell of raw tamarind is gone and the mixture thickens.

Heat a spoon of oil in a pan and fry the coriander seeds, dal, red chillies and coconut.Add a pinch of asafoetida powder and grind to a paste.

Add paste to the mixture.
As it is, the Thani kootu makes a good side dish for Pongal, Idli etc.

Any vegetable such as Kothavarangai ( cluster beans), Kathirikkai (brinjal) or even Pandhal avaraikkai (hyacinth beans) can be cut and boiled and added to the gravy. I like to sauté some onions and add it to the thani koottu and it tastes like Gothsu or Gojju.

If you are adding vegetables, then give the mixture a good stir and bring it to a boil.
Heat oil, add mustard seeds and pour it over the kootu. Add curry leaves, if desired.

No comments:

Post a Comment