Senai kilangu kootu | Elephant Foot yam kootu

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

Pour the tempering over the senai kilangu kootu and mix well

Serve the senai kilangu kootu with hot rice and puli kulambu or valthal kulambu