Kootanchoru is a very famous dish in the Tirunelveli region. Growing up as a kid, I remember this Kootanchoru made whenever we have family members gather for any family events, or during travel. Traditionally, Kootanchoru is made in a large open pot and cooked on the woodstove. Kootanchoru is often confused with Sambar Sadham which is different from the masalas used and the texture of the rice.
As the name goes, Kootan choru is made with a group of dals, along with plenty of country vegetables on a freshly grounded coconut masala. Normally, it is cooked early in the morning that will be served for lunch. The standing time will enhance the taste of the Kootanchoru, hence it is a common picnic/travel food for us. It is usually packed in Thooku / Sambadam and had along with some appalams or homemade vathals. Try this tasty Tirunelveli special Kootanchoru for your next weekend meal.
Ingredients
- Grinding Ingredients
- Tempering Ingredients
Instructions
- Soak a quarter cup of toor dal, two teaspoons of channa dal in water for 30 mins.
- Soak 12 red chilli of water and a gooseberry size tamarind for 30 mins.
- In a mixer jar, add half a cup of coconut, 3/4th cup of jeera seeds, two garlic cloves, small onions, and soaked red chilli. Grind them to a fine paste with water.
- Add the soaked dal and rice with turmeric powder. Add drumstick and tamarind water.
- Once the rice and dal are half cooked, add one cup of fresh vegetables. Add grounded coconut paste. Season with salt and asafoetida. Cover the pressure cooker with a lid and place the stove in medium flame for 10-15 mins.
- Heat a pan with oil. Add a quarter teaspoon of mustard seeds, urad dal, and curry leaves.
- Transfer tempering ingredients to the cooked kootanchoru. Mix them together and serve with appalam or vathals.
Notes
- You can make Kootanchoru with channa dal and toor dal or only with toor dal.
- While tempering, add the ingredients given in the recipe card or just replace it with thalippu vadagam if any.
- Use any variety of country vegetables like broad beans, cluster beans, drumstick leaves, drumstick, brinjal, potato, yam, and Vazhaikkai.