Kootus are an integral part of South Indian cuisine, especially Tamil cuisine. Often made as a substitute to sambar varieties, kootus are made using a variety of vegetables. Most common of them all include cabbage, radish and chow chow (chayote). They are best served with rice.
White Radish – 100 gms, chopped
Moong Dal – 50 gms
Turmeric Powder – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Coconut Oil – 1/2 tsp
Coriander Leaves – handful, chopped
Green Chillies – 3/4 tsp, finely chopped
Curry Leaves – few
Salt as per taste
1. Dry roast the moong dal for 30 seconds.
2. Pressure cook until 1 or 2 whistles or until cooked, adding enough water.
3. Using the back of a ladle, mash well and keep aside.
4. Pressure cook the radish with turmeric powder and salt.
5. Heat oil in a pan.
6. Fry the mustard seeds and urad dal for 20 seconds.
7. Add green chillies, asafoetida powder, curry leaves and stir-fry for 30 to 45 seconds.
8. Add the cooked radish and dal.
9. Stir well to mix.
10. Bring to a boil and remove from flame.
11. Garnish with coriander leaves.
12. Serve hot with rice.