Ingredients vegetarian 4 servings

• 1 cup Beans
• 1 cup Carrot, orange variety
• ½ cup Peas
• ½ cup Squash, white
• 1 tsp Cumin Seeds
• 1 tsp Black Pepper
• 1 piece Ginger, small
• 1 cup Coconut, grated
• 3 nos. Green Chilies, chopped
• 1 cup Red Gram (split), cooked
• 8 leaves Curry Leaf
• Salt to taste

Directions

1. Dice vegetables into small pieces.
2. Boil these in a copper bottom vessel till it turns soft and most of the water has evaporated.
3. Grind cumin seeds, pepper, ginger, coconut and green chilies into a fine paste.
4. Add the paste to the vegetables and boil it well so that the vegetables cook well in the gravy.
5. Add the cooked toor dal to the gravy and simmer it over low flame for 5 mins.
6. Keep stirring the mixture well.
7. Turn off the flame and add fresh and tender curry leaves.

Serve hot with rice or roti.

Comments

rajeswari

for poricha kootu u can add moong dal(yellowish).good for health.

Kamakshi gopal

The kootu should be seasoned i.e tadka should be added in the end. Put some oil. Add mustard seeds. After mustard seeds splutter, put some split urad dal and let it turn golden brown. Add hing and curry leaves. This will enhance the taste of the dish.

Ram

Tastes good, and nutritious. Good recipe