Рецепт Vazhakkai Kootu | Tentirupathi Kootu
A simple vazhakai kootu with roasted kala channa. This is more commonly known as tentirupathi kootu in my MIL's place. I am not sure how this dish got the name but thats how it has been called. My mom in law said that the dish must have come from the ten tirupathi region and hence the name but the thing is I am not sure how it travelled all the way to tirunelveli. Even though the name is very unique it is very similar to the common thirunelveli "vazhakkai puliitta koootu". The only difference is that we add channa in this. This is made in the poricha kuzhambu style with sambhar powder and toor dahl.
In my in laws place they make kootu with all the veggies. During my initial days I had some tough time getting adjusted to their style of cooking. Some were too good while some made me clench my stomach. Especially the cauliflower kootu and this vazhakai kootu. I still cannot stomach the cauliflower kootu. I cannot accept the taste of a fully cooked cauliflower. I am so used to my mom's cauliflower roast and when I first had it, my taste buds went into a shock. But surprisingly, my taste buds got acquired to this vazhakkai kootu.
Well thats just me. This is definitely a unique and a different kootu. Dont be skeptical about the channa being not cooked and how it might hurt your teeth (yeah that was my thought initially!), When you roast it and add it in the kootu, it get softened a bit and that biting taste is the highlight of this dish. This is frequently served as a side dish to thengai aracha kuzhambu.
Vazhakkai Kootu | Tentirupathi Kootu
- Vazhakai and roasted karupu kondakadalai cooked in tamarind base kootu
- Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
- Ingredients
- 1 Cup, 1/4" cubed Vazhakai | Plantain
- 1 tsp Tamarind paste, mixed in 1/2 Cup water
- 1/4 Cup karupu kondakadalai | Kala channa
- 2 Tbsp kadala parupu | channa dahl
- 1 tsp Sambhar powder
- 2 Tbsp cooked dahl
- Salt to taste
- Coriander for garnish
- For Tempering
- 1 Tbsp Oil
- 1/4 tsp Mustard seeds
- 1 tsp ulutham parupu | urad dahl
3-4 Curry leaves, torn
3 Red chillies
Instructions
Peel the raw banana and chop into cubes and immerse them in water till you use.
Cook the toor dahl with turmeric until it is soft and mushy.
Dry roast the channa and keep aside.
Heat oil in a Kadai | Pan over medium high heat.
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.
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 3/4th cooked, add the tamarind water.
Let it boil for about 7-8 minutes until the plantain become soft and the raw smell of the tamarind goes off.
Then add the cooked dahl and keep it on the flame for about couple of minutes.
If the mixture becomes very thick, add some more water. Add salt.
Finally garnish it with coriander leaves, grated coconut and turn off the flame.
Notes
Add more water if the plantain does not get cooked in the above mentioned amount of water.
The roasted channa is the speciality in this dish. But it might be hard to bite for some. In that case boil it and use.
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