How to make Senai kilangu kootu | Elephant Foot yam kootu
Kootu is one of south Indian sidedish which is prepare with
vegetables and Dal. It can be had with rice and any puli kulambu or valthal
kulambu. It is very simple to prepare as well as healthiest too.
Ingredients:
200
Gram Senai kilangu (Elephant Foot yam)
50
Gram channa dal
1
pinch hing(Perungayam)
1
tsp turmeric power
1
tblsp Chilly powder
Salt
as needed
Water
as needed
For Grinding:
¼
Cup Grated coconut
3
Garlic (Peeled)
½
tsp cumin seeds
15
sambar shallots
For tempering
1
tblsp cooking oil
½
tsp Mustard seeds
1
sprig curry leaves
Preparation:
1.
Grinding
the grated coconut ,garlic and cumin seeds as fine paste and keep aside
2.
Transfer
the sambar shallots to the blender, grind it as a smooth paste
3. Rinse the Channa dal 2 to 3 times. Soak it in water for 1 hour.
After 1 hour drain the water and keep aside
Method:
(1 Cup = 200 ml)
1. In a pot add 2 cup of
water. When the water start to boil add Senai kilangu and channa dal. let them cook
until Senai kilangu and channa dal are half cooked
2. Add Hing, chilly powder
and turmeric powder to the kootu let it boil for a minute
3. Add Grinded coconut and
sambar shallots paste to the kootu let it cook until the raw smell of grinded paste disappear
4. Meanwhile in a pan add 1
tsp oil and mustard seeds, when it crackle add curry leaves
5. Pour the tempering over
the senai kilangu kootu and mix well
6. Serve the senai kilangu
kootu with hot rice and puli kulambu or valthal kulambu
Step by Step Pictorial
instruction:
In
a pot add 2 cup of water. When the water start to boil add Senai kilangu and channa
dal.
let them cook until Senai kilangu and channa dal are half cooked
Add
Hing, chilly powder and turmeric powder to the kootu let it boil for a minute
Add grinded sambar shallots
Add Grinded coconut
Mix well and let it cook until the raw smell of masala disappear
Meanwhile
in a pan add 1 tsp oil and mustard seeds, when it crackle add curry leaves
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