GREEN GRAM PLUS IVY GOURD KOOTU

Ingredients:

Whole green gram. 100 gm
Ivy gourd 15 nos
Turmeric one spoon
Shallots half cup
Curry leaves 10 nos
Sambar powder one spoon
Cumin seeds one spoon
Sesame oil one tablespoon
Mustard seeds one spoon

Procedure:

Dry roast the whole green gram until the nice aroma out.
Set aside to cool.
Using the whisk button, blend the dry roasted whole gram to split.
Then wash the roasted half split gram two times.
Cook the gram with water, turmeric and few drops of castor oil.
Wait for half an hour until the gram cooks and becomes soft.
Add the ivy gourd pieces and sambae powder.
Add salt.
Add half cup of water.
Let it cook for few minutes.
Heat the tempering pan with oil.
Add mustard seeds.
Once it starts splutter, add shallots, curry leaves. 
Add cumin seeds.
Check the salt.
Switch off the flame.
Transfer the kootu to the servong bowl.

Serve with hot steamed rice topped with one spoon of fresh cow ghee.



















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