Hello Readers, Thank you for taking time to visit this blog...




As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Monday 29 August 2011

Poricha Kootu

To serve 5 Members
Vegetables that can be prepared this way:
  1. Chow Chow  (Bangalore Kathirikkai)
  2. Kose (Cabbage)
  3. Carrot
  4. Pudalangai
  5. Beans
  6. Avarakkai
  7. Keerai (Greens)
  8. Nucol
  9. Above vegetables can be mixed with carrot also for the koottu.
  10. Parangikkai (Yellow Pumpkin)
  11. Cucumber
Ingredients:
  1. Vegetable: 700 gms
  2. Moong Dal: ¼ Azhakku (or say 60 gms)
  3. Toor Dal: 25 gms
  4. Coconut (Grated) : 1 small cup
  5. Coconut oil: 1 to 2 tsps
  6. Mustard: 1 tsp
  7. Orid dal: 1 tsp
  8. Red Chillies: 4 to 5
  9. Jeera: 2 tsps
  10. Asafoedita
  11. Curry Leaves: Few
  12. Turmeric Powder: A Pinch
  13. Salt
  14. Water
Preparation Procedure:
  1. In a kadai, add water and boil it. Add moong dal and turmeric powder and let the moong dal to cook fully. (Alternatively, you can choose to cook moong dal in a pressure cooker and then transfer the same to the kadai after cooking)
  2. Add the cut vegetables, few curry leaves and salt to the kadai along with water such that the vegetables are immersed in water to half the level.
  3. Cook the toor dal separately in a pressure cooker (you can cook it along with rice in a separate container)
  4. Grind the Red Chillies, Jeera and coconut and very few curry leaves in a mixer by adding little water and grind it as a paste.
  5. When the vegetables are almost cooked (more than 3/4th), add this paste and allow this on the stove for 5 mins
  6. Mash the cooked toor dal very nicely and add this to the kadai.
  7. Season mustard and orid dal using coconut oil and asafoedita. Add few more curry leaves now.
Note
  1. You can add water in the mid of your cooking in case you feel the koottu is very thick. Depends on taste. Also, if you feel it is very watery at the end, before you switch off the kadai, add 2 tbsps of Rice flour (arisi maavu) and make it as a paste with water and add this to the kadai.
  2. This can also be used as a side dish for Roti items.. J

6 comments:

  1. Can we prepare with nallennai?

    ReplyDelete
    Replies
    1. Usually Poricha Kootu tastes awesome with Coconut oil seasoning. But it is not a bad idea to use Nallennai. hardly you might be using a spoon or so to season at the end

      Delete
  2. Can we use kadala parippu instead of moong dhall?

    ReplyDelete
    Replies
    1. Kadala Paruppu can be used along with Moong dal in a little quantity. But poricha kootu uses Moong dal majorly

      Delete