Poricha kootu recipe with step-by-step pics. Poricha kootu is a lentil and veggie based mostly dish from the South Indian delicacies. It makes for a comforting and nutritious meal when paired with steamed rice. A vegan dish.
In Tamil language the phrase poricha means fried and kootu means a mixture or combination. Poricha kootu is made by frying or roasting urad dal (black gram) and crimson chilies. Black pepper can also be added. Its mainly a mixture of cooked lentils, veggies and floor spices+coconut paste.
At instances I make kootu with some veggies. I’ve already shared Cabbage kootu earlier than. On this recipe I’ve used ash gourd aka white pumpkin. Thus this recipe can also be referred to as as vellai poosanikai kootu in Tamil.
Other than white pumpkin, combined veggies or greens like snake gourd, pumpkin, chow chow, inexperienced leafy greens, drumsticks, inexperienced beans, brinjal might be added. This poosanikai kootu recipe is a no onion no garlic recipe.
Often a kootu is extra thick than a Sambar. You can too name kootu as vegetable dal recipe. On this recipe I’ve used moong dal. You possibly can even use arhar dal (tuvar dal).
Every time I make recipes the place cooked dal is used, I prepare dinner each dal and rice in a strain cooker collectively many of the instances. When I’ve lot of time, I prepare dinner dal individually. On this submit I’ve cooked each moong dal and rice in a strain cooker collectively.
This recipe of poricha kootu is spicy. To scale back the spiciness and warmth, add much less dry crimson chilies and black pepper.
Poosanikai kootu is finest served with steamed rice.
Step-by-Step Information
How you can make Poricha Kootu
A) roasting and making floor paste:
1. Warmth a small pan. Hold the warmth to a low and add 2 teaspoons urad dal.
2. Stirring typically sauté urad dal until the lentils develop into gentle golden and fragrant. Nevertheless take care to not burn them.
3. Add 1 to 2 byadagi chilies or Kashmiri crimson chilies (halved and seeds eliminated). For much less spiciness you should utilize add 1 dry crimson chili.
4. Stirring typically for some seconds roast until the crimson chilies change colour. Change off the warmth. Hold the roasted urad dal and crimson chilies in a separate plate and allow them to cool.
6. In a small grinder jar, add the roasted urad dal and crimson chilies. Additionally add ½ teaspoon black pepper and 1 teaspoon cumin seeds. For a much less spicy style you possibly can add ¼ teaspoon black pepper.
7. Additionally add ¼ cup contemporary grated coconut.
8. Add ¼ to ⅓ cup water and grind to a clean paste. Hold apart.
B) cooking dal
9. Rinse â…“ cup moong dal a few instances in contemporary water. Drain the water nicely and add the lentils in a bowl or small pan which we’ll place inside a 3 litre stovetop strain cooker.
Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.
10. Cowl the pan or bowl with a lid. Within the cooker on the backside, in one other pan, I’ve stored rice to be cooked. Additionally add 1.5 cups water within the strain cooker.
If you’re cooking moong dal in a pot, then add 2 cups water.
11. Strain prepare dinner on medium warmth for six to 7 whistles or 9 to 10 minutes. The rice I’ve used is hand pounded rice (pre-soaked for half-hour) which takes a very long time to prepare dinner. If utilizing white rice, then prepare dinner the rice and dal individually.
12. When the strain settles down by itself, then solely open the lid and with the assistance of tongs and take away the bowl fastidiously. Mash the cooked dal and maintain apart.
Making Poosanikai kootu
13. When the dal is getting strain cooked, you possibly can prepare dinner the ash gourd. In a separate pan or pot, take 1.5 cups peeled and chopped ash gourd.
14. Add ½ cup water.
15. Cowl the pan and on a medium-low warmth prepare dinner the ash gourd.
16. In between do examine. If the water has evaporated, then you possibly can add some extra water and proceed to cowl and prepare dinner.
17. Simmer ash gourd for 14 to fifteen minutes or until they’re tender and cooked.
18. Decrease the warmth or you possibly can change off the flame. Add the mashed dal and the bottom paste.
19. Additionally add salt as per style.
20. Add ½ to ¾ cup water or as required. The quantity of water might be added as per the consistency you need. ½ cup water provides a thick consistency.
21. Stir and blend very nicely.
22. Simmer on a low warmth until the kootu involves a delicate boil. do stir whereas cooking, in order that the moong lentils don’t keep on with the bottom of the pan. As soon as the ash gourd kootu involves a boil, then change off the warmth and canopy the pan.
Tempering for poosanikai kootu
23. Warmth 2 tablespoons of coconut oil.
24. Hold the warmth to a low. Then add ½ teaspoon mustard seeds.
25. Add ½ teaspoon urad dal.
26. Fry until the mustard seeds crackle and the urad dal turns golden. As an alternative of coconut oil, you can even use chilly pressed sesame oil (gingelly oil) or peanut or sunflower oil.
27. Then add 10 to 12 curry leaves and one beneficiant pinch of asafoetida (hing). Stir after which change off the warmth.
28. Pour the tempered substances within the vellai poosanikai kootu.
29. Cowl the pan for five minutes in order that the tempering flavors infuse within the poosanikai kootu.
30. Serve white pumpkin kootu with steamed rice. Whereas serving you can even add a number of chopped coriander leaves as a garnish.
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Poosanikai Kootu | Poricha Kootu
Kootu is a lentil and vegetable based mostly dish from the South Indian delicacies. This recipe of poosanikai kootu is made with white pumpkin (ash gourd), moong lentils and spices+coconut paste.Â
Prep Time 15 minutes
Prepare dinner Time 15 minutes
Complete Time 30 minutes
for roasting and grinding
for tempering poosanikai kootu
Forestall your display screen from going darkish whereas making the recipe
roasting and making floor paste
Warmth a small pan and add 2 teaspoons urad dal.
Stirring typically sauté urad dal until the lentils develop into gentle golden and fragrant. Don’t burn them.
Add 1 to 2 byadagi chilies or kashmiri crimson chilies (halved and seeds eliminated). For much less spiciness you possibly can add 1 dry crimson chili.
Stirring typically for some seconds roast until the crimson chilies change colour. Change off flame. Hold the roasted urad dal and crimson chilies in a separate plate and allow them to cool.
In a small grinder jar, add the roasted urad dal and crimson chilies.Â
Additionally add ½ teaspoon black pepper, 1 teaspoon cumin seeds and ¼ cup grated coconut. For much less spicy style you possibly can add ¼ teaspoon black pepper.
Add ¼ to ⅓ cup water and grind to a clean paste. Hold apart.
cooking lentils
Rinse â…“ cup moong dal a few instances in water. Drain nicely and add the lentils in a bowl or small pan which we’ll place inside a 3 litre strain cooker. Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.
Cowl the pan with a lid. Additionally add 1.5 cups water within the strain cooker. If cooking moong dal in a pot, then add 2 cups water.
Strain prepare dinner on medium flame for six to 7 whistles or 9 to 10 minutes. The rice I’ve used is hand pounded rice (pre-soaked for half-hour) which takes a very long time to prepare dinner. If utilizing white rice, then prepare dinner the rice and dal individually.
When the strain settles down by itself, open the lid and with the assistance of tongs take away the bowl. Mash the dal and maintain apart.
making poricha kootu
In a separate pan or pot, take 1.5 cups chopped ash gourd and ½ cup water.
Cowl the pan and on a medium-low flame prepare dinner the ash gourd.
In between do examine. If the water has evaporated, then you possibly can add some extra water and proceed to cowl and prepare dinner.
Simmer ash gourd for 14 to fifteen minutes or until they’re tender and cooked.
Decrease the flame or you possibly can change off the flame. Add the mashed dal and the bottom paste.
Additionally add salt as per style.
Add ½ to ¾ cup water or as required. The quantity of water might be added as per consistency you need. ½ cup water provides a thick consistency. Combine very nicely.
Simmer on a low flame until the kootu involves a delicate boil. Do stir whereas cooking, in order that the moong lentils don’t keep on with the bottom of the pan. Then change off the flame and canopy the pan.
tempering for poosanikai kootu
Warmth 2 tablespoons coconut oil.
Hold the flame to a low. Then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
Fry until the mustard seeds crackle and the urad dal turns golden. As an alternative of coconut oil, you can even use sesame oil (gingelly oil) or peanut oil or sunflower oil.
Then add 10 to 12 curry leaves and one beneficiant pinch of asafoetida (hing). Stir after which change off the flame.
Pour the tempered substances within the vellai poosanikai kootu.
Cowl the pan for five minutes in order that the tempering flavours infuse within the poosanikai kootu.
Serve white pumpkin kootu with steamed rice. You can too add a number of chopped coriander leaves as a garnish whereas serving.Â
Diet Information
Poosanikai Kootu | Poricha Kootu
Quantity Per Serving
Energy 168 Energy from Fats 81
% Each day Worth*
Fats 9g14%
Saturated Fats 8g50%
Sodium 308mg13%
Potassium 278mg8%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 221IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 30mg150%
Vitamin B6 1mg50%
Vitamin C 68mg82%
Vitamin E 1mg7%
Vitamin Ok 4µg4%
Calcium 67mg7%
Vitamin B9 (Folate) 405µg101%
Iron 3mg17%
Magnesium 40mg10%
Phosphorus 95mg10%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Poosanikai Kootu submit from the archives, initially printed in February 2018 has been up to date and republished on January 2023.
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