RECIPE - Poritha kootu (vegetable stew, South Indian style)

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This is a simple way to use up all the odd bits of vegetables in your fridge -

especially if you have a pressure cooker. If not, it takes a bit longer to cook.

It is a very healthy recipe, and typically South Indian - from the state of

Tamil Nadu, to be precise.

 

PORITHA KOOTU

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Ingredients:

For the kootu:

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2 cups vegetables, chopped small (a mix of potatoes, carrots, aubergine, green

peas fresh or frozen, cabbage, spinach, green beans, white pumpkin - any or all

of these as available)

1/2 cup yellow moong dhall (i.e, without the outer skin)

2 cups water (or as required)

1 tsp turmeric powder (optional)

 

For the masala:

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2 tbsp fresh grated coconut (or frozen unsweetened)

1 tsp cumin seeds

about 10 whole black peppercorns

1-2 dry red chillies (or to taste)

1 tsp rice flour or plain flour

 

Grind all these with 2-3 tbsp very hot water to a fine paste and reserve.

 

For the seasoning:

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2 tsp black mustard seeds

1 tsp urad dhall

4-5 curry leaves (optional)

2 tsp cumin seeds

2 tsp vegetable or sunflower oil

 

METHOD:

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1. If you have a pressure cooker, this is the simplest possible recipe. Put all

the ingredients for the kootu in a vessel, moong dhall first and then the

vegetables and the water. Sprinkle the turmeric powder on top, if using. Cover

the vessel with a lid and pressure cook for three whistles (or 15 minutes after

maximum pressure is reached).

 

If you dont have a pressure cooker, use a small heavy-bottomed pan and cook the

moong dhall first with 1 cup water till it's easily mashed. You can add more

water as required. Set aside. Then cook the vegetables till done in the

microwave or on the hob. They need to be slightly overdone and easily mushed.

 

2. Once the vegetables are cooked, mix till the dhall is well incorporated. If

the mixture is too thick, add enough water to make a soupy sort of consistency,

then set the pan on the hob again until the kootu reaches a gentle simmer.

 

3. Now add the ground coconut masala and salt to taste, mix well. Let it come to

a boil, then turn off the heat.

 

4. Heat two tsp oil in a small pan. When it's hot, put in the mustard seeds and

let them pop (keep the pan covered or they'll pop all over the place!). Once

they've stopped popping, add the cumin seeds, curry leaves and urad dhall. Fry

these for about 30 seconds, or until the dhall starts to turn reddish.

Immediately pour the seasoning on the kootu - the aroma as it sizzles is lovely!

 

Mix well and serve hot over plain steamed basmati rice.

 

This recipe serves four.

 

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