Poricha kootu recipe with step-by-step pics. Poricha kootu is a lentil and veggie primarily based dish from the South Indian delicacies. It makes for a comforting and nutritious meal when paired with steamed rice. A vegan dish.

poosanikai kootu served in a brass dish with text layovers.

In Tamil language the phrase poricha means fried and kootu means a mixture or combination. Poricha kootu is made by frying or roasting urad dal (black gram) and purple chilies. Black pepper can also be added. Its principally a mixture of cooked lentils, veggies and floor spices+coconut paste.

At occasions I make kootu with some veggies. I’ve already shared Cabbage kootu earlier than. On this recipe I’ve used ash gourd aka white pumpkin. Thus this recipe can also be known as as vellai poosanikai kootu in Tamil.

Aside from white pumpkin, combined veggies or greens like snake gourd, pumpkin, chow chow, inexperienced leafy greens, drumsticks, inexperienced beans, brinjal might be added. This poosanikai kootu recipe is a no onion no garlic recipe.

Often a kootu is extra thick than a Sambar. You can too name kootu as vegetable dal recipe. On this recipe I’ve used moong dal. You’ll be able to even use arhar dal (tuvar dal).

At any time when I make recipes the place cooked dal is used, I cook dinner each dal and rice in a stress cooker collectively a lot of the occasions. When I’ve lot of time, I cook dinner dal individually. On this publish I’ve cooked each moong dal and rice in a stress cooker collectively.

This recipe of poricha kootu is spicy. To scale back the spiciness and warmth, add much less dry purple chilies and black pepper.

Poosanikai kootu is finest served with steamed rice.

Step-by-Step Information

Easy methods to make Poricha Kootu

A) roasting and making floor paste:

1. Warmth a small pan. Preserve the warmth to a low and add 2 teaspoons urad dal.

making poricha kootu recipe

2. Stirring usually sauté urad dal until the lentils grow to be gentle golden and fragrant. Nonetheless take care to not burn them.

making poricha kootu recipe

3. Add 1 to 2 byadagi chilies or Kashmiri purple chilies (halved and seeds eliminated). For much less spiciness you need to use add 1 dry purple chili.

making poricha kootu recipe

4. Stirring usually for some seconds roast until the purple chilies change coloration. Swap off the warmth. Preserve the roasted urad dal and purple chilies in a separate plate and allow them to cool.

making poricha kootu recipe

6. In a small grinder jar, add the roasted urad dal and purple chilies. Additionally add ½ teaspoon black pepper and 1 teaspoon cumin seeds. For a much less spicy style you may add ¼ teaspoon black pepper.

making poricha kootu recipe

7. Additionally add ¼ cup recent grated coconut.

making poricha kootu recipe

8. Add ¼ to ⅓ cup water and grind to a easy paste. Preserve apart.

making poricha kootu recipe

B) cooking dal

9. Rinse â…“ cup moong dal a few occasions in recent water. Drain the water nicely and add the lentils in a bowl or small pan which we’ll place inside a 3 litre stovetop stress cooker.

Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.

making poricha kootu recipe

10. Cowl the pan or bowl with a lid. Within the cooker on the backside, in one other pan, I’ve stored rice to be cooked. Additionally add 1.5 cups water within the stress cooker.

In case you are cooking moong dal in a pot, then add 2 cups water.

making poricha kootu recipe

11. Strain cook dinner on medium warmth for six to 7 whistles or 9 to 10 minutes. The rice I’ve used is hand pounded rice (pre-soaked for half-hour) which takes a very long time to cook dinner. If utilizing white rice, then cook dinner the rice and dal individually.

making poricha kootu recipe

12. When the stress settles down by itself, then solely open the lid and with the assistance of tongs and take away the bowl fastidiously. Mash the cooked dal and preserve apart.

making poricha kootu recipe

Making Poosanikai kootu

13. When the dal is getting stress cooked, you may cook dinner the ash gourd. In a separate pan or pot, take 1.5 cups peeled and chopped ash gourd.

white pumpkin for making poricha kootu recipe

14. Add ½ cup water.

white pumpkin for making poricha kootu recipe

15. Cowl the pan and on a medium-low warmth cook dinner the ash gourd.

white pumpkin for making poricha kootu recipe

16. In between do examine. If the water has evaporated, then you may add some extra water and proceed to cowl and cook dinner.

white pumpkin for making poricha kootu recipe

17. Simmer ash gourd for 14 to fifteen minutes or until they’re tender and cooked.

white pumpkin for making poricha kootu recipe

18. Decrease the warmth or you may swap off the flame. Add the mashed dal and the bottom paste.

white pumpkin for making poricha kootu recipe

19. Additionally add salt as per style.

making poricha kootu recipe

20. Add ½ to ¾ cup water or as required. The quantity of water might be added as per the consistency you need. ½ cup water provides a thick consistency.

making poricha kootu recipe

21. Stir and blend very nicely.

making poricha kootu recipe

22. Simmer on a low warmth until the kootu involves a mild boil. do stir whereas cooking, in order that the moong lentils don’t keep on with the bottom of the pan. As soon as the ash gourd kootu involves a boil, then swap off the warmth and canopy the pan.

making poricha kootu recipe

Tempering for poosanikai kootu

23. Warmth 2 tablespoons of coconut oil.

making poricha kootu recipe

24. Preserve the warmth to a low. Then add ½ teaspoon mustard seeds.

making poricha kootu recipe

25. Add ½ teaspoon urad dal.

making poricha kootu recipe

26. Fry until the mustard seeds crackle and the urad dal turns golden. As an alternative of coconut oil, you can even use chilly pressed sesame oil (gingelly oil) or peanut or sunflower oil.

making poricha kootu recipe

27. Then add 10 to 12 curry leaves and one beneficiant pinch of asafoetida (hing). Stir after which swap off the warmth.

making poricha kootu recipe

28. Pour the tempered elements within the vellai poosanikai kootu.

poricha kootu recipe, vellai poosanikai kootu recipe, white pumpkin kootu recipe

29. Cowl the pan for five minutes in order that the tempering flavors infuse within the poosanikai kootu.

poricha kootu recipe, vellai poosanikai kootu recipe, white pumpkin kootu recipe

30. Serve white pumpkin kootu with steamed rice. Whereas serving you can even add a couple of chopped coriander leaves as a garnish.

vellai poosanikai kootu recipe

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poricha kootu recipe, poosanikai kootu recipe, white pumpkin kootu recipe

Poosanikai Kootu | Poricha Kootu

Kootu is a lentil and vegetable primarily based dish from the South Indian delicacies. This recipe of poosanikai kootu is made with white pumpkin (ash gourd), moong lentils and spices+coconut paste. 

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

for roasting and grinding

for tempering poosanikai kootu

Stop your display screen from going darkish whereas making the recipe

roasting and making floor paste

  • Warmth a small pan and add 2 teaspoons urad dal.

  • Stirring usually sauté urad dal until the lentils grow to be gentle golden and fragrant. Don’t burn them.

  • Add 1 to 2 byadagi chilies or kashmiri purple chilies (halved and seeds eliminated). For much less spiciness you may add 1 dry purple chili.

  • Stirring usually for some seconds roast until the purple chilies change coloration. Swap off flame. Preserve the roasted urad dal and purple chilies in a separate plate and allow them to cool.

  • In a small grinder jar, add the roasted urad dal and purple chilies. 

  • Additionally add ½ teaspoon black pepper, 1 teaspoon cumin seeds and ¼ cup grated coconut. For much less spicy style you may add ¼ teaspoon black pepper.

  • Add ¼ to â…“ cup water and grind to a easy paste. Preserve apart.

cooking lentils

  • Rinse â…“ cup moong dal a few occasions in water. Drain nicely and add the lentils in a bowl or small pan which we’ll place inside a 3 litre stress cooker. Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.

  • Cowl the pan with a lid. Additionally add 1.5 cups water within the stress cooker. If cooking moong dal in a pot, then add 2 cups water.

  • Strain cook dinner on medium flame for six to 7 whistles or 9 to 10 minutes. The rice I’ve used is hand pounded rice (pre-soaked for half-hour) which takes a very long time to cook dinner. If utilizing white rice, then cook dinner the rice and dal individually.

  • When the stress settles down by itself, open the lid and with the assistance of tongs take away the bowl. Mash the dal and preserve apart.

making poricha kootu

  • In a separate pan or pot, take 1.5 cups chopped ash gourd and ½ cup water.

  • Cowl the pan and on a medium-low flame cook dinner the ash gourd.

  • In between do examine. If the water has evaporated, then you may add some extra water and proceed to cowl and cook dinner.

  • Simmer ash gourd for 14 to fifteen minutes or until they’re tender and cooked.

  • Decrease the flame or you may swap off the flame. Add the mashed dal and the bottom paste.

  • Additionally add salt as per style.

  • Add ½ to ¾ cup water or as required. The quantity of water might be added as per consistency you need. ½ cup water provides a thick consistency. Combine very nicely.

  • Simmer on a low flame until the kootu involves a mild boil. Do stir whereas cooking, in order that the moong lentils don’t keep on with the bottom of the pan. Then swap off the flame and canopy the pan.

tempering for poosanikai kootu

  • Warmth 2 tablespoons coconut oil.

  • Preserve the flame to a low. Then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

  • Fry until the mustard seeds crackle and the urad dal turns golden. As an alternative of coconut oil, you can even use sesame oil (gingelly oil) or peanut oil or sunflower oil.

  • Then add 10 to 12 curry leaves and one beneficiant pinch of asafoetida (hing). Stir after which swap off the flame.

  • Pour the tempered elements within the vellai poosanikai kootu.

  • Cowl the pan for five minutes in order that the tempering flavours infuse within the poosanikai kootu.

  • Serve white pumpkin kootu with steamed rice. You can too add a couple of chopped coriander leaves as a garnish whereas serving. 

Vitamin Details

Poosanikai Kootu | Poricha Kootu

Quantity Per Serving

Energy 168 Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 8g50%

Sodium 308mg13%

Potassium 278mg8%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 221IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 30mg150%

Vitamin B6 1mg50%

Vitamin C 68mg82%

Vitamin E 1mg7%

Vitamin Okay 4µg4%

Calcium 67mg7%

Vitamin B9 (Folate) 405µg101%

Iron 3mg17%

Magnesium 40mg10%

Phosphorus 95mg10%

Zinc 1mg7%

* P.c Each day Values are primarily based on a 2000 calorie eating regimen.

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This Poosanikai Kootu publish from the archives, initially printed in February 2018 has been up to date and republished on January 2023.



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