Poricha Kootu
Veg
Vegan
Vegetables (raw banana, ash gourd, or yam) cooked with toor dal and finished with a freshly roasted and ground paste of coconut, cumin, and dried red chillies — the roasted-coconut element gives poricha kootu a smokier, more complex depth than plain kootu. A staple side on the Tamil festival thali.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Kerala
Pondicherry
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1/2 cup | yellow moong dal |
| 1 cup | chopped mixed vegetables (carrot, beans, potato) |
| 1/4 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 2 tablespoons | grated coconut |
| 2 teaspoons | cumin seeds |
| 2 dried | red chilies |
| 1 | green chili, slit |
Instructions
- 1 Rinse the moong dal thoroughly and soak it in water for 10 minutes.
- 2 Drain the dal and add it to a pressure cooker along with the chopped vegetables, turmeric powder, and salt.
- 3 Add 1.5 cups of water, mix well, and pressure cook for 2 whistles.
- 4 In a small pan, heat the coconut oil over medium heat.
- 5 Add the mustard seeds and let them splutter.
- 6 Add the urad dal and fry until golden brown.
- 7 Add the asafoetida, curry leaves, and green chili, and sauté for a few seconds.
- 8 Grind the grated coconut, cumin seeds, and dried red chilies into a coarse paste using a little water.
- 9 Add the ground paste to the cooked dal and vegetable mixture and mix well.
- 10 Simmer the kootu on low heat for 5-7 minutes, stirring occasionally.
- 11 Add the tempering from the pan to the kootu and mix well.
- 12 Serve hot with steamed rice or chapati.
Tips
For a richer flavor, roast the coconut lightly before grinding.