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.