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Vazhakkai Kootu | Tentirupathi Kootu

Vazhakai and roasted karupu kondakadalai cooked in tamarind base kootu
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Nisha

Ingredients

  • 1 teaspoon Tamarind paste mixed in ½ Cup water
  • ¼ Cup karupu kondakadalai | Kala channa
  • 2 tablespoon kadala parupu | channa dahl
  • 1 teaspoon Sambhar powder
  • 2 tablespoon cooked dahl
  • Salt to taste
  • Coriander for garnish

For Tempering

  • 1 tablespoon Oil
  • ¼ teaspoon Mustard seeds
  • 1 teaspoon ulutham parupu | urad dahl
  • 3-4 Curry leaves torn
  • 3 Red chillies

Instructions

  1. Peel the raw banana and chop into cubes and immerse them in water till you use.
  2. Cook the toor dahl with turmeric until it is soft and mushy.
  3. Dry roast the channa and keep aside.
  4. Heat oil in a Kadai | Pan over medium high heat.
  5. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the urad dahl, curry leaves, red chillies and fry for a second.
  6. Then add the chopped plantain and kadala parupu, sauté for half a minute. Add 1 Cup of water, sambhar powder, roasted channa and cook it. Once it is ¾th cooked, add the tamarind water.
  7. Let it boil for about 7-8 minutes until the plantain become soft and the raw smell of the tamarind goes off.
  8. Then add the cooked dahl and keep it on the flame for about couple of minutes.
  9. If the mixture becomes very thick, add some more water. Add salt.
  10. Finally garnish it with coriander leaves, grated coconut and turn off the flame.

Recipe Notes

  1. Add more water if the plantain does not get cooked in the above mentioned amount of water.
  2. The roasted channa is the speciality in this dish. If you feel it might be hard to bite then boil the channa and add it.