Add a dollop of ghee to the hot rice while mixing this poritha kuzhambu and they will not complain. Serve them with some chips and the meal will not go waste.
Kootu and Poritha Kuzhambu are the famous Tamil meal either festival or even a daily lunch will consist of one of this dish.
form the dish, made of vegetable and lentils and are semi-solid in consistency
The Tamil platter for meals usually has a sambar, rasam, kootu, poriyal ,
papad, pickle, curd All kootus by
default have some vegetables and lentils, but many variations of kootu exist:
(means ‘fried’ in Tamil kootu.
Fried urid dhal, pepper and fresh coconut are ground together. The moong dhal
and the cut vegetables are cooked separately. Then, the ground paste, cooked
vegetable and moong dhal are mixed and heated. Vegetables such as beans and
snake gourd are common ingredients in this kootu.·
3 small snake gourds seeds removed if
1/3 cup of toor dal and 3 tbsp of moongdal / ( optional )
1/2 cup of grated coconut
To roast and grind with grated coconut .
1 black pepper
1/2 tsp cumin seeds
2 red chillies
Pinch of turmeric powder
Pinch of asafoetida/hing powder
aside after mashing them with a ladle while still hot so that it becomes nice and
washing them. Cook them in a pan with little water, pinch of turmeric powder,
salt and some curry leaves.
ingredients given under roast and grind and along with grated coconut , grind
to a paste and keep aside.
almost soft but not too mushy, add the cooked and mashed dals to the
vegetables, and the ground paste and mix well. . Check for salt and let it simmer on a low till it attains a little thick gravy consistency but not too thick
either as you want to mix this with rice and eat. Add little water if it
becomes too thick while cooking.
When the desired consistency is achieved, remove
and prepare the seasoning by spluttering the mustard seeds with more curry
leaves., red chillies if you want , mustard seeds and pour onto the hot
Serve hot with plain rice and papad or raita / pachadi.