Yields: 2 1/2 cups (Serves 3 to 4 People)
Preparation Time: 30 Minutes
Pressure Cooking Time (For Vegetable): Until steam escapes or 1 whistle
Pressure Cooking Time (For Channa Dal): 1 to 2 whistles
Yellow Pumpkin (Mathan) / Egg Plant (Brinjal or Kathrikkai) / Yam (Chenai or Sooran) – 2 cups (chopped into cubes)
Channa Dal – 1/2 cup
Turmeric Powder – 1/2 tsp
Jaggery – 1/2 tbsp
Salt – To Taste
Water – 1 1/2 to 2 cups
Channa Dal – 1 tbsp
Red Chilli – 2 to 3 (as per spiciness desired)
Cumin Seeds (Jeera) – 2 tsp
Raw Rice – 1 tsp
Grated Coconut – 3/4 cup
Oil – 1 tsp
Oil – 2 tsp
Mustard Seeds – 2 tsp
Urad Dal – 1 1/2 tsp
Grated Coconut – 1 tbsp (optional – becomes Kootu Curry)
Curry leaves – 3 or 4 nos
- Wash the channa dal and vegetable.
- Pressure cook the vegetable and channa dal separately with turmeric powder; 1 to 2 whistles to cook dal, and either until steam escapes or 1 whistle for vegetable.
(Note: The dal has to be cooked separately because it will take time to cook.)
- Once cooked, mix the channa dal and vegetable and transfer to another vessel and keep over stove.
- Add salt and let cook for 5 minutes.
- Fry the ingredients for the grinding mixture, except coconut, in oil.
- Grind the fried mixture with the raw coconut into a fine paste.
- Add the coconut paste to the vegetable and channa dal.
- Add jaggery.
- Cook the kootu until it becomes a thick gravy.
- Temper mustard seeds and urad dal in oil and pour over the gravy.
- Optional: Fry a little coconut in oil and add to gravy to make it Kootu Curry.
- Season the gravy with curry leaves.
Serve as a side dish for rice.
- There are different combinations used for this dish:
– Ash gourd and channa dal
– Yam, egg plant and channa dal
- For yam, pressure cook for 1 whistle.
- If you garnish with fried coconut, the dish is called Kootu Curry, and if not, it is called Kootu.