PORICHA KOOTU | TAMIL BRAHMIN DISH

KOOTU is a South Indian Lentil & Vegetable Stew - noted for its nutty & complex textures & flavours with the liberal addition of coconut & lentils.  This dish is typically less watery than sambar but more so than dry version of stir-fries.

PORICHA KOOTU is made with variety of vegetables and lentils (toor & moong dals), fried - urud dal, black pepper, dry red chilli, cumin & fresh coconut are grinded together.  Other ingredients include - tamarind extract, coconut oil, salt, mustard seeds, Hing & curry leaves.  This dish is served with plain rice.

Urud dal, black pepper, cumin, dry red chilli, fresh coconut - fried to golden brown texture then grinded into a smooth paste.  Other ingredients - tamarind juice, salt to taste, hing powder & mustard seeds are seasoned in coconut oil.  Cooked lentils & vegetables are simmered with other ingredients and served hot with plain rice.

INGREDIENTS & METHOD

2 cups mixed vegetables of your choice (such as potato, carrot, beans, peas & raw peanuts) & 1.5 cups of mixed lentils (toor & moong dal) - pressure cooked for 2-3 whistles.

For frying & grinding - 1 tsp. urud dal, few black pepper corns, 1/2 tsp. cumin seeds, few dry red chillies, 1/2 cup freshly grated coconut - fried in little coconut oil & when cool grinded into smooth paste.

For seasoning - 1 tsp. coconut oil, Hing powder, mustard seeds - seasoned until mustard seed pops up.

Everything - simmered on medium heat and served hot with cooked rice.