9799692b348 Nivedhanam: Senai Kizhangu Kootu

Monday, May 12, 2014

Senai Kizhangu Kootu

A very delicious and authentic kootu which has lots of flavor. I make this quite often and it is one of our favorite kootu. I have added coconut oil, but you could use regular cooking oil. You can enjoy this kootu with plain white rice, curd rice, rasam rice etc. It also makes a great lunchbox dish. Mix rice and little coconut oil with the kootu and enjoy for lunch as is or with appalam (papad).. Here is another delicious kootu from Tamil Nadu
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Ingredients
Senaikizhangu / Elephant Yam - 3 cups
Groundnut - 1/2 cup
Ulutham Parupu / Urad Dal - 3 table spoons + 1 tea spoon
Red Chili - 6 + 2 (adjust to taste)
Salt - 1/2 tea spoon + 3/4 tea spoon
Asafetida - 1/4 tea spoon
Turmeric - 1/4 tea spoon + 1/4 tea spoon + 1/4 tea spoon
Tuvaram Parupu / Toor Dal - 1/2 cup
Coconut - 1/2 cup (grated)
Coconut Oil - 2 table spoons
Curry Leaves - 10
Coriander Leaves - 3 table spoons (finely chopped)
Cooking Oil - 1 tea spoon
Tamarind - 1 inch round
Mustard Seeds - 1/2 tea spoon
Warm Water
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Method
Wash the senaikizhangu well and peel the hard skin (that will be in dark brown color)
Cut it into 1 inch cubes
Extract tamarind juice and set aside
We are going to cook the parupu and the senaikizhangu in cooker
Add 1 cup water, peanuts, 1/2 tea spoon salt, 1/4 tea spoon turmeric powder and then the senaikizhangu in a vessel that will be kept inside the cooker.
Pressure cook the senaikizhangu for 2 whistles. Set aside
Also pressure cook the tuvaram parupu with 1/4 tea spoon turmeric until well done.
Mash it and set aside
Heat a pan and boil the tamarind juice, asafetida and 1/4 tea spoon turmeric for 3 - 5minutes until the raw smell is gone. Set aside.
Heat a small pan and add a tea spoon of oil. Saute the ulutham parupu and the red chili until golden brown
Set aside to cool and once cooled, grind it along with the coconut to a thick paste and set aside
Heat a kadai and add coconut oil, add mustard seeds and let it crackle
Add 2 red chili and curry leaves and after 15 seconds, add the cooked senaikizhangu, peanuts, boiled tuvaram parupu and tamarind water and bring it to a boil
Add the grinded paste and 1 cup water and boil for a minute
Add coriander leaves and remove from heat
Serve hot!!!
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6 comments :

  1. delicious healthy and tasty kootu

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  2. Wow, what a traditional and authentic kootu. Very interesting ingredients too.

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  3. Wow another version of kootu!..I love all your kootu dishes Sowmya!

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  4. Koot looks well made with nicely packed in that traditional way.

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  5. Good one. Never cooked curries with yam.

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  6. Very deliicous kootu,i can have it just like snacks, soo tempting they are.

    ReplyDelete

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