Tamil Nadu

Poricha kootu

Name: Poricha kootu
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil Brahmin
Ingredients: 2 cups chopped snake gourd; 1 cup chopped green beans; 1/3 cup moong dal (split yellow mung beans); 1/4 tsp turmeric (ground turmeric); 2 cups water; 1/3 cup fresh grated coconut; 2 tsp urad dal (split black gram); 1 tsp black pepper; 1/2 tsp cumin seeds; 1 dried red chilli; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves; a pinch asafoetida; Salt, to taste

Vegetables and moong dal with a pepper and urad dal roast. Gentle, warming, quietly brilliant.

35 minTime

7 gProtein each

mildSpice

The fried kootu2 chapters · 1 min read

Make it your way

Grandma's wayFried urad dal and pepper, ground with coconut.

The original

171kcalsame

7 gproteinsame

6 gfibresame

35minutessame

Poricha kootu as Tamil Brahmin kitchens make it.

Per serving, worked out from the ingredient table.

Ingredients

Snake gourd2 cups, chopped

Green beans1 cup, chopped

Moong dal (split yellow mung beans)⅓ cup

Turmeric (ground turmeric)¼ tsp

Water2 cups

Fresh grated coconut⅓ cup

Urad dal (split black gram)2 tsp

Black pepper1 tsp

Cumin seeds½ tsp

Dried red chilli1

Coconut oil1 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Pressure cook moong dal with turmeric and 1 cup water for 3 whistles. Mash lightly.
2Cook the vegetables with salt and a little water until just tender.
3In a few drops of oil, fry urad dal, pepper, red chilli and cumin until golden. Grind with coconut and water to a paste.
4Add the dal and the paste to the vegetables and simmer 5 minutes.
5Temper mustard, curry leaves and asafoetida in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poricha kootu

Make it your way

Ingredients

Method

Make it a meal