Sunday, 16 April 2017



Whole green gram or lentil 100 gm
Snake gourd one medium size
medium size tomato
Shallots peeled off and chopped half cup
Green chilly two nos or red chilly four nos
Cumin seeds one spoon
Mustard seeds one spoon
Sesame oil one tablespoon


Roast the whole gram in a frying pan without oil.
Once the gram turns light brown and nice aroma out, remove from the flame.
Set aside to cool.
Wash Remove the seeds with pulp and chop into cubes.
Blend the dry roasted green lentil into split dal. (run the blender for two seconds.)
Wash several times and cook the split dal with adequate water, turmeric and three drops of castor oil.
Once the dal cooked soft, Add the tomato and snake gourd cubes.
Add turmeric half spoon.
Allow boiling for five minutes in a medium flame.
Check the cubes cooked into soft texture.
Heat the tempering pan with sesame oil.
Add mustard seeds to crackle.
Add shallots, curry leaves and chilies.
Saute for a second until the shallots turn translucent.
Add cumin seeds to splutter.
Transfer the ingredients to the boiling mixture.
Add salt to taste.

Transfer the veggie and lentil kootu to the serving bowl and relish with hot steamed rice and cow ghee.

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