Poricha Kootu
- 61 min
- mild
- Serves 4
Poricha kootu made with moong dal, carrot, beans, chow chow and coconut paste, finished with a mustard seed tempering. Mild, serves 4, about 50 minutes.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Toor Dal100 grams
Turmeric Powder1 grams
Water, For Cooking550 ml
Beans, Chopped100 grams
Carrot100 grams
Chow Chow100 grams
Salt1 tsp
Chana Dal1 tsp
Dry Red Chilli2 grams
Cumin½ tsp
Black Peppercorns2 grams
Coconut (Grated), Grated40 grams
Coconut Oil3 tsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves1 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 193kcal | 772kcal |
| Protein | 7.6g | 30g |
| Carbohydrate | 24g | 95g |
| Fat | 8.3g | 33g |
| Fibre | 7.5g | 30g |
| Sugar | 3.2g | 13g |
Method
Get ready by rinsing the toor dal. Wash the beans, carrot and chow chow, then chop them into small even pieces. Wash the curry leaves and pat them fully dry before using.
Pressure cook the toor dal with turmeric and 350 ml of the water for 3 whistles, about 10 minutes. Let the pressure settle naturally for 10 minutes, then mash the dal until fully soft and smooth.
Cook the beans, carrot and chow chow with salt and the remaining 200 ml water in a covered kadai on medium-low flame for 10 minutes. Stir once or twice until the vegetables are tender but still hold their shape.
Dry roast the chana dal, dry red chillies, cumin and peppercorns in a small pan on low flame for 2 minutes until the chana dal is light golden. Add the grated coconut and roast for 2 more minutes until lightly golden without burning. Cool for 5 minutes, then grind with 50 ml water to a smooth paste.
Add the mashed dal and ground coconut paste to the cooked vegetables. Add the remaining salt and simmer on low flame for 4 minutes, stirring gently, until the kootu comes to a gentle boil and turns thick.
Heat coconut oil in a small tadka pan on medium flame for 1 minute. Add mustard seeds and let them splutter, then fry urad dal for 1 minute until golden. Add the dried curry leaves and fry for 1/2 minute until crisp. Pour the tempering over the kootu and mix well.
Before you start
- How long does Poricha Kootu take?
- 1 hour 1 minutes from start to finish. That is 15 minutes of preparation and 46 minutes of cooking.
- How many people does Poricha Kootu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Poricha Kootu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Poricha Kootu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Poricha Kootu?
- 100 grams Toor Dal, 1 grams Turmeric Powder, 100 grams Beans, 100 grams Carrot, 100 grams Chow Chow, 2 grams Dry Red Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Poricha Kootu?
- Yes, this one is cooked under pressure.
- How many calories are in Poricha Kootu?
- About 193 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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