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Dec 29, 2017 · Vazhakkai Milagu Kootu is a delicious recipe of plantain stem,cooked in a curry made from freshly roasted masala, that adds great flavours to the curry. Kootu are essentially a part of the elaborate South Indian meal platter, where the vegetables are cooked with or without lentils in a coconut based masala.  Serve this Vazhakkai Milagu Kootu, along with Steamed Rice and Jeera Rasam for a simple meal for a weekday lunch.
Jan 4, 2021 · Tips for making Kootu Kari: Soak black chickpeas over night or atleast for 8 hours. Alternately you can soak chickpeas in hot boiling water for 2 hours and pressure cook with a pinch of baking soda. Instead of black chickpeas, we can also use chana dal. But traditionally black chickpeas is used for this curry.
Jul 20, 2019 · Cut the pumpkin (ash gourd) pieces into medium bite size pieces and keep it in water. Soak the rice in water. Let’s start making the Kootu (stew) Take the chopped pumpkin in a heavy bottomed vessel. Add pinch of turmeric powder and enough water to cover the pumpkin. Cook on medium flame till the pumpkin is soft.
Mar 6, 2024 · Continue to boil for 3 more minutes until all the masala and flavours are well absorbed. To prepare the tempering, heat 2 tbsp ghee. Add 1 tsp mustard, 1 dried red chilli and few curry leaves. Splutter the tempering, and pour over the kootu. Finally, enjoy Mixed Vegetable Kootu with hot steamed rice, idli or dosa.
Aug 21, 2015 · Koottu curry or koottukari is a traditional Kerala curry and an important dish in a sadya (feast). Koottu means combination and as the name implies, it is a combination of different vegetables like ashgourd, yam, raw banana/plantain and lentils like chickpeas or split bengal gram. Like most of the Kerala dishes, this dish is also loaded with ...
Apr 3, 2010 · Instructions. In a vessel add the chopped pudalangai, moong dal, chana dal, 1 cup water and turmeric powder. Pressure cook for 4-5 whistles or till it cooks up well. In a pan add 1 tsp coconut oil and add the pepper, cumin seeds, 1 red chili and urad dal. Saute till the dal turns golden brown.
Grind together coconut, red chillies and peppercorns into a coarse form. Add the ground paste into the cooked vegs. Allow it to boil. When it starts to boil high, remove from flame and add curry leaves. Heat up a pan and fry the grated coconut, till it turns brown. Add the above fried coconut into the curry and mix well.
