Puli kootu
                                         (Puli = Tamarind)

Ingredients :  Channa daal(4 tsp),  turmeric(1/2 tsp),  tamarind paste/extract,  salt(to taste),  oil(1 tsp), mustard seeds(1/2 tsp),   dry red pepper(3-4), urad dhal(3 tsp),  cumin seeds(1 1/2 tsp),  coconut(2 tsp),  toor dal(1 tblspn),  jaggery(1 tsp),  vegetable(normally chow-chow or pumpkin is used).

Optional :  Peanuts or Garbanzo beans..1/2 cup

In a non-stick pan,  fry   red pepper,  urad dhal, channa daal in a little oil.
When these are well fried,  add the cumin seeds and coconut.  Fry a little more.
Grind this into a smooth paste.

If using raw peanuts or beans,   soak overnight.
Pressure cook with a little salt.
If using cooked canned beans,   drain the solution it is in.
Cut the vegetable into rectangular pieces(1 inch long and 1/4 inch wide preferrably).
Add 2 tsp of channa dal,  turmeric powder,  enough water to immerse it and pressure cook.

Pressure cook toor dal in water.

On the stove,  saute mustard in a non stick pan.
Add to the tamarind extract,  the cooked vegetables(after draining excess water),  and heat to a boil.
Add the ground paste,  required amount of salt and cooked toor dal.
Let this boil for a few minutes.
Finally add the cooked beans/peanuts and jaggery.
Simmer for a few minutes.
Garnish with curry leaves.

Mode of eating :
Generally, used as a side dish.
If used as the main course,  it is to be mixed with plain cooked rice.

Use of a non-stick vessel is advised for this dish as it is likely to get burnt quickly(especially if left on the stove for longer than necessary).



                               
Curry Varieties  Main menu Multilingual glossary

Puli Kootu Patron No :