#VenthayakeeraiKoottu #FenugreekLeafLentil : #Koottu is a gravy prepared using any vegetable or green leafy vegetable, lentil and coconut paste. It is served as a side dish for lunch. Generally green leafy vegetables are more suitable for koottu.
Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.
Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.
Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.
Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.
Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.
Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.
A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.
Other lentil recipes you might like to try
For other tasty dishes
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Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.
| Ingredients : | |
|---|---|
| 1 cup | Venthayakeerai chopped |
| 1/3 cup | Green gram |
| 3/4 Tsp | Sambar Powder [ adjust ] |
| 1 pinch | Turmeric powder |
| 1/2 Tsp | Salt [ adjust ] |
| To grind : | |
| 4 Tsp | Coconut scraping |
| 2 or 3 | Black pepper [ optional ] |
| 1/4 Tsp | Cumin |
| 1/4 Tsp | Rice flour |
| To Temper : | |
| 1/2 Tsp | Vengaya vadavam |
| 1/2 Tsp | Oil |
Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.
Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.
Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.
Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.
Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.
A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.
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Other lentil recipes you might like to try
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For other tasty dishes
Recipe Index
Ideas for breakfast and dinner
Tiffin Varieties
For Lunch Dishes
Lunch Recipes Index
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