Kootu

Kootu is made with different vegetables like, snake gourd (pudalangai) ridge gourd ( Peerkangai) cucumber (vellarikkai) ash gourd ( elevan) chow chow ( chayote) cabbage, mixed vegetables like potato, carrot and beans 

The basic ingredients remains the same.

The kootu today I made from vellarikkai and ridge gourd 

Ingredients

Vellarikkai ( cucumber), this one is a variety which we use for making sambar and pachadi - peeled and cubed two cups

Ridge gourd (Peerkangay) peeled and cut into circles - 2 cups

Moongdal - washed, cooked with water, turmeric powder - 1 cup

For the tadka

1 teaspoon of coconut oil

1/2 teaspoon of urad dal

1/2 teaspoon of mustard seeds

A few curry leaves

For the gravy

3 tablespoon grated coconut

A little jeera

One red dry chilli

A pinch of heeng powder

A few crushed peppercorns 

Add all and make a coarse paste by adding little water.

Method

In a kalchatti (stoneware) cook vellarikkai and ridge gourd by adding water and turmeric a little salt till they are tender.

Add cooked moong dal, and coconut paste, cook for a few minutes. Adjust salt.

In a small pan pour coconut oil, add mustard seeds and urad dal and jeera, heeng. Let the mustard splutter, Add curry leaves, crushed peppercorns,  pour it on top of the kootu. 

Note

You can make kootu with many vegetables, drumsticks can also be added in the above recipe.