Eskay from A Bon Vivant's Chow Chronicles, Archana from Archy's Recipe Book, Seema from Everyday Cooking Recipes from my kitchen... and EasyCrafts from Simple Indian Food have passed on the Nice Matters Award to me. Thanx so much, girls... I feel honored and appreciated!!!
"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”
I would want to pass this award to each and every food blogger out there for all the effort and hard work that they put in each day on their blogs.... You guys are the best!!! Thanx for inspiring me.....
Coming to the recipe.... Kootu is a South Indian, sambhar like gravy which is usually taken with rice. Each region has its own version of the Kootu recipe and here's the Bangalore/Mysore version of it. Enjoi!
2 cups Chopped mixed veggies (Potatoes, carrots, beans etc)
1/2 Bunch Fresh Dill leaves (Sabsige soppu)
1/2 cup Peanuts
2 tbsp Toor Dal
1 tsp Urad Dal
12-14 Black Pepper corns
2 Dry red chilies, low spiced
1-2 tbsp Fresh/Frozen Grated Coconut
3-4 Strands Cilantro
A pinch of Haldi
A generous pinch of hing
1-2 tsp Mustard Seeds
1 tsp Jaggery
1-2 tsp Ghee/Clarified butter
4-5 Curry leaves
Salt as per taste
- Combine the veggies, dill leaves, toor dal and the peanuts in a vessel; Keep aside some peanuts for seasoning; Add enough water and pressure cook the veggie mixture until done.
- Meanwhile, dry roast the urad dal, pepper corns, red chilies and powder them in a blender. Add coconut, cilantro, 1/2 tsp mustard seeds, hing, haldi and grind to a smooth paste.
- Add the masala paste to the cooked veggies and boil well; Add water to get the required consistency; Add salt and jaggery and boil for couple of more minutes.
- Heat ghee and temper with mustard seeds, remaining peanuts and curry leaves. Serve hot with rice and enjoi!
Prep Time: 40-45 mins.
Serves: About 3-4 people.