Ingredients:
Moong Dal – 1/2 cup
Fresh Coconut – 1 1/4 cups, grated
Snakegourd – 2 cups, cut into 1/2 inch cubes
Ridgegourd – 2 cups, cut into 1/2 inch cubes
Turmeric Powder – 1/2 tsp
Sambar Powder – 1 tsp
Salt as per taste
For Masala:
Ghee – 2 tsp
Black Peppercorns – 1 tsp
Urad Dal – 1 tblsp
Asafoetida Powder – 1/2 tsp
Rice – 2 tsp
Cumin Seeds – 1 tsp
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. Roast the moong dal in a frying pan for 2 minutes.
2. Wash well and drain.
3. Pressure cook with 1 cup of water for 5 minutes.
4. Mix coconut with 1/2 cup of hot water.
5. Grind for 1 to 2 minutes and extract coconut milk.
6. Heat ghee for the masala in the same pan.
7. Add all the masala ingredients, except cumin seeds.
8. Fry till dal turns golden.
9. Remove from heat.
10. Add cumin seeds and grind to a coarse paste with 2 tblsp of water.
11. Add the vegetables, turmeric, sambar podi, salt and 3/4 cup of water in the same pan.
12. Cover pan and simmer till vegetables are tender, over moderate heat.
13. Add the masala and simmer for another 60 seconds.
14. Add the cooked dal and simmer for 5 more minutes.
15. Stir from time to time till well blended.
16. Heat ghee for tempering and fry the remaining tempering ingredients.
17. When mustard seeds start spluttering, add it to the kootu.
18. Remove from heat.
19. Add coconut milk and stir.
20. Serve hot with plain rice.
