This 7 Curry Kootu comes with multiple names such as Thiruvathirai Thalagan, and it also more or less same in recipe to Udupi sambar. I tried it once and it came out very well. So whenever time permits in weekend I make this one, and it goes well with rice, and makes for a sumptuous lunch. Since we add lots of veggies here quantity is usually large. So good choice when guests visit home for lunch or dinner.
Atleast I never got to make it in small quantity. I always ended up making a huge vessel full. Should limit the veggies each to two slices next time to fit it for a small family.
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner. Some say we can store kuzhambu for days in refrigerator, though I prefer to eat any food fresh.
Lemon sized Tamarind pulp immersed in water
Vegetables: 1 Carrot, 1 Raw green banana, handful Green peas ( or Mochai payaru), 2 medium Potato, 1 Drumstick,2 to 3 brinjals, 2 to 3 ash gourd. But remember there is no strict rule which veggie you add and how much and it is upto the taste of your family.
To roast and grind: 1 spoon of Channa dhal, grated and roasted coconut 0.5 cup, 1 spoon of Urad dhal seeds, 4 long red chillies, 2 Spoons of corriander seeds, few curry leaves, Hing
Jaggery powdered - three to four spoons
Tadka: A spoon of Mustard seeds, few Curry leaves, two to three long unsliced red chillies
Turmeric powder
Til oil - 2 to three spoons
Salt to taste.
Way to go
Atleast I never got to make it in small quantity. I always ended up making a huge vessel full. Should limit the veggies each to two slices next time to fit it for a small family.
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner. Some say we can store kuzhambu for days in refrigerator, though I prefer to eat any food fresh.
Lemon sized Tamarind pulp immersed in water
Vegetables: 1 Carrot, 1 Raw green banana, handful Green peas ( or Mochai payaru), 2 medium Potato, 1 Drumstick,2 to 3 brinjals, 2 to 3 ash gourd. But remember there is no strict rule which veggie you add and how much and it is upto the taste of your family.
To roast and grind: 1 spoon of Channa dhal, grated and roasted coconut 0.5 cup, 1 spoon of Urad dhal seeds, 4 long red chillies, 2 Spoons of corriander seeds, few curry leaves, Hing
Jaggery powdered - three to four spoons
Tadka: A spoon of Mustard seeds, few Curry leaves, two to three long unsliced red chillies
Turmeric powder
Til oil - 2 to three spoons
Salt to taste.
Way to go
- Extract tamarind juice thoroughly. Let the juice be about some four to five cups. Add water to get this amount
- Chop all the veggies into 1 inch pieces.
- Boil the veggies in a kadai along with tamarind juice extract , curry leaves and spoon of turmeric powder in low medium flame for some 3 to 4 mts until raw smell goes off and veggies are cooked soft.
- Meanwhile, roast the ingredients listed under "Roast and grind" in two spoons of til oil. First roast the red chillies and keep aside, and then roast the other ingredients together in low medium heat.
- Grind the roasted ingredients with little water to make a smooth paste.
- Now add the paste to the boiled tamarind juice ( and the garlic pods if you have kept them aside). Boil it for some 2 mts in low flame. Taste for salt and adjust for salt.
- Add the powdered jaggery to give a mild sweet. It should not be overdone. but should give a mildest sweetness to taste.
- Boil the kootu to moderately thick consistency. And when done turn off the heat.
- Make tadka in til oil, my crackling mustard seeds, Hing, curry leaves, red chillies. Pour tadka on the Khootu.
- Kootan or Thalagan or give it any name, it is ready to go with hot rice. Match it with Appalams.
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