Recipe : Thani Kootu
Shared by : Sumitha Iyer
Serves 5
Ingredients:
Ingredients:
To grind:
3 tbsps of udithdal
3 tbsps of channadal
10- 11 red chillies (depends on the spicyness of chilli)
5 tbsps of Dhania
3 tbsps of udithdal
3 tbsps of channadal
10- 11 red chillies (depends on the spicyness of chilli)
5 tbsps of Dhania
Other ingredients:
Grated Coconut 1 big cup
Tamarind 1 small orange size
Salt to taste
Jaggery 1/4 cup
Turmeric powder 2 tsps
Coconut oil 2 tbsps
Ghee 4 tbsps
Curry leaves 2-3 springs
Grated Coconut 1 big cup
Tamarind 1 small orange size
Salt to taste
Jaggery 1/4 cup
Turmeric powder 2 tsps
Coconut oil 2 tbsps
Ghee 4 tbsps
Curry leaves 2-3 springs
To temper:
2 tbsps channadal
1 tbsps udithdal
1 piece of asafetida
2 tsps of rai
2 tbsps channadal
1 tbsps udithdal
1 piece of asafetida
2 tsps of rai
Method:
1.Soak the tamarind in hot water.
2. In a kadai take 1 tbsp of ghee and fry the items under 'to grind' and grind it to a paste once it cools.
3. Add 2 tbsps of ghee in the kadai and fry the grated coconut till brownish red and keep aside.
4.Extract the tamarind pulp and mix the ground paste to it nicely.there should be no lumps.
5.In a kadai heat 1 tbsp of ghee and add all items under 'to temper' one by one and fry till the dals are golden brown.
6. Add the tamarind water- ground paste mixture,jaggery,turmeric powder and salt and boil for 10- 12 mins till the mixture thickens.
7. Now add the fried coconut gratings and allow the mixture to boil for another 3 mins.keep stirring to avoid burning.the mixture will thicken further.
8. Switch off the flame and add few sprigs of curry leaves and 2 tbsps of coconut oil and cover it with a lid.Before serving mix the kootu and and serve.
1.Soak the tamarind in hot water.
2. In a kadai take 1 tbsp of ghee and fry the items under 'to grind' and grind it to a paste once it cools.
3. Add 2 tbsps of ghee in the kadai and fry the grated coconut till brownish red and keep aside.
4.Extract the tamarind pulp and mix the ground paste to it nicely.there should be no lumps.
5.In a kadai heat 1 tbsp of ghee and add all items under 'to temper' one by one and fry till the dals are golden brown.
6. Add the tamarind water- ground paste mixture,jaggery,turmeric powder and salt and boil for 10- 12 mins till the mixture thickens.
7. Now add the fried coconut gratings and allow the mixture to boil for another 3 mins.keep stirring to avoid burning.the mixture will thicken further.
8. Switch off the flame and add few sprigs of curry leaves and 2 tbsps of coconut oil and cover it with a lid.Before serving mix the kootu and and serve.
Happy women's day to one and all ...I dedicate this recipe to my mother in law. Smt. Indira Thyagarajan.She has always encouraged me and gave me a free reign in the kitchen to try out different dishes.Today I am posting this with confidence due to her.Thank you Amma.
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