Poosanikai Kootu | Poricha Kootu

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.

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.

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

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.

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.

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.

7. Additionally add ¼ cup recent grated coconut.

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

B) cooking dal

9. Rinse ⅓ 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.

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.

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.

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 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.

14. Add ½ cup water.

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

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

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

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

19. Additionally add salt as per style.

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.

21. Stir and blend very nicely.

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.

Tempering for poosanikai kootu

23. Warmth 2 tablespoons of coconut oil.

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

25. Add ½ teaspoon urad dal.

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.

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

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

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

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

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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.