Thursday, 1 October 2015

Drumstick Leaves Kootu !

Kootu is generally made by cooking a vegetable and moong dal flavored with ground  fresh coconut and finally a tempering is given. This time I used Drumstick leaves and  I have already posted the sambar and stirfry versions of Drumstick leaves. You can find them below

INGREDIENTS (No Onion No Garlic)
  • 1 cup Drumstick leaves (tightly packed)
  • 1/2 cup Moong dal
  • salt as needed
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder

To Grind
  • 1/2 cup coconut pieces (chopped into tiny pieces)
  • 1 tsp Jeera (cumin Seeds)
  • 2 Green Chillis
  • 1 inch Ginger piece
To Temper
  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • a pinch of Asafoedita
  • 2 Dry Red chillis
  • 1 sprig Curry leaves

  • Pressure cook moong dal for 2 whistles and once pressure is released open the cooker.
  • Add salt, turmeric, red chilli powder and give a mix.
  • Wash the drumstick leaves well and add to the dal. close the cooker and cook for 4 - 5 minutes in medium flame. (without the whistle)
  • The drumstick leaves would be cooked by this time. Meanwhile grind coconut , ginger , jeera and green chillis to a fine paste
  • Add the ground paste to the dal n leaves mixture and give a stir. Adjust water and Allow to cook in medium flame for another 4 - 5 minutes.
  • Heat oil in a small tadka pan and add mustard followed by jeera, hing and red chillis. 
  • Once the mustard crackles and jeera turns brown add the tadka to the kootu and mix.
  • Drumstick leaves turns bitter if cooked for long time. THats why it is added after the dal is cooked instead of adding it along with dal.
  • Adjust spice level (num of chillis) as per taste.
  • Use fresh coconut for better taste and flavor.
  • To make the kootu more creamy when grinding coconut add 1 tsp of rice or rice flour and add to the kootu.
  • Goes well with both rice and rotis.
With Love,

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