Category : Regional cuisine, South indian, Other south indian recipesServings : 2
Time Taken : 30-45 mins
Rating :
Pressure-cook the Moong dhal
Mix the vegetable & the cooked dhal & heat till the vegetable is cooked, the dhal mashed. Add salt & tumeric powder.
Fry red chillies, Coriander seeds and Asafoetida in 1/2 teaspoon oil
Grind coconut,jeera and fried items of Step (3) to a smooth paste.
Add to the veg-dhal mixture along with the buttermilk.
Boil for 2 minutes & switch off heat.
Heat remaining oil, add mustard seeds.When they start sputtering, add udad, bengal gram dhal and curry leaves.Fry till the dhals turn golden and add to the "More Kootu"
This goes well with Rice and phulkas annd serves 2-3.
One of (Cabbage /Amaranth Leaves /Pumpkin) - 1/4 kg
Sour Buttermilk - 250 ml
Moong Dhal - 3 tablespoons
Mustard Seeds - 1/2 teaspoon
Udad Dhal - 1/2 teaspoon
Bengal Gram Dhal - 1/4 teaspoon
Curry Leaves - 8 leaves
Coconut Oil / Desi Ghee - 2 teaspoons
Tumeric Powder - 1/4 teaspoon
Salt to taste
To grind
Dried Red Chillies - 3
Coriander Seeds(Dhania) - 1 1/4 teaspoons
Asafoetida (Hing) - 1/4 teaspoon
Cumin Seeds(Jeera) - 1/2 teaspoon
Grated Coconut - 2 tablespoons
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