Kootanchoru

Method

1. 1

   Wash the rice and dal together until the water runs clear

   RiceToor Dal

2. 2

   Add it to a pressure cooker and add 2.5 Cups of water and cook for 3 whistles on a medium flame and set aside.

   Water

3. 3

   In a mixer jar add the coconut, garlic, shallots, fennel and red chillies and blend into a smooth paste.

   Coconut (Grated)Small Onion (Shallots)GarlicDry Red ChilliFennel Seeds

4. 4

   In a kadhai pour peanut oil and coconut oil, throw in the mustard seeds and once it crackles add in the cumin seeds and fenugreek seeds along with the urad dal. Saute until the urad dal turns golden. Add the green chillies and onion and saute until it turns translucent, Now add the moringa leaves and saute until it wilts.

   Mustard SeedsCuminOnionGreen ChilliCoconut OilPeanut OilUrad Dal (whole)Fenugreek SeedsCurry leavesMoringa Leaves (Murunga Keerai)

5. 5

   Add the drumsticks and saute for 2 minutes, add potatoes and plantain, saute it for 2 minutes, then add the brinjal and saute.

   Raw BananaWaterDrumstickBrinjalAvarakkai (lab lab long)Potato

6. 6

   Add tomatoes, salt, turmeric and chilli powder to the vegetables and cook the tomatoes until soft.

   TomatoRed Chilli PowderTurmeric PowderSalt

7. 7

   Add the ground paste to the vegetables and cook until the raw smell goes away(around 2 minutes)

8. 8

   Add the cooked rice and dal to the vegetables, mash the rice and cook for a few more minutes. Adjust seasoning and serve

   Coriander LeavesGhee