Ingredients:
1/2 kg of any one vegetable (snake gourd, ash gourd, bottle gourd, cabbage)
1/2 cup green gram dal or red gram dal
1/2 tsp turmeric powder
1 sprig curry leaf
1 tbsp coriander leaves, chopped
salt to taste
Fry in 1 tsp oil and grind to paste
1 tbsp black gram dal
1/2 tsp cumin seeds
1/2 tsp pepper
2-3 red chillies
1/2 – 3/4 cup grated coconut
Seasoning
2 tsp oil
1/2 tsp, each mustard and black gram dal
1 sprig curry leaf
Method:
1. Cook dal with 1/4 tsp turmeric powder, mash, set aside.
2. Wash and cut vegetables into small pieces, add 1/4 tsp turmeric powder, 1 sprig curry leaf and salt; set to boil.
3. When the vegetables are done, add dal, ground paste, mixed with some water and allow to simmer for a while till the gravy is well blended.
4. Heat oil, add seasonings and when done, pout into kootu. Add chopped coriander and mix well.
Serve with rice.
