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Another variety of kootu in this series. Making kootu is very simple. You can blindly follow these steps. Cook veggies. Cook dahl. Grind the paste. Add the paste and dahl to the veggies. Simmer it for few minutes and finish it off with the tadka/ tempering. From this you know the equation of kootu is quite straightforward. It is a combination of Veggies + Ground paste + lentils. Almost all of the veggies can be used and the ground paste should have coconut, cumin and chilly. Based on the native region, other ingredients might differ for each variety. One might add tamarind for a different flavour. Like in yesterday's post you can also add sambhar powder in addition. But the most common and plain version is the coconut+cumin+chilly combination. We simply call it as Thengai kootu. The next common variety is this poricha kootu.
This is almost like a dahl, you may call it a South Indian version. Since drumsticks are individual pieces, they do not integrate with the base and hence it might look and feel like a variety of dahl. As I said in my previous post, poricha kootu is a dish that has peppercorns has its main flavouring agent. The spiciness is from the pepper and not from red chillies as we do for regular kootu.