Mullangi puli kootu | Radish tamarind kootu


Mullangi puli kootu


Cuisine Style: Tamil Nadu, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Mullangi [Radish] – 3
  • Tamarind extract – ½ cup or tamarind paste – 2 tbsp or Tamarind - Lemon size ball [Soak tamarind in warm water for 5 min then squeeze, filter & Extract]
  • Fenugreek seeds – 1 tbsp
  • Curry leaves – 1 spring
  • Coriander leaves – 1 spring [finely chopped]
  • Mustard seeds – 1 tbsp
  • Urad dal – ½ tbsp
  • Bengal gram – ½ tbsp
  • Red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Jaggery – ½ tbsp [grated]
  • Asafetida a pinch
  • Gingelly oil[Til oil, sesame oil, nalla ennai] – 2 tbsp
  • Salt to taste
  • Water as needed

For roasting & grinding ingredients

  • Dry red chilli – 2 or 3
  • Coconut – 2 tbsp [grated]
  • Coriander seeds - ½ tbsp
  • Heat oil in a pan then roast above ingredients & grind to fine paste with ½ cup of water.

Method

  • Wash & peel off the mullangi skin. Then cut into cubes.
  • Heat gingelly oil in a pan add mustard seeds & let its splutter. Then add Bengal gram, urad dal, curry leaves & asafetida.
  • Add mullangi cubes, salt, turmeric & red chilli powder sauté. Then add water cook till soft.
  • Add tamarind extract mix well & let it boil.
  • Then add jaggery & freshly ground paste mix well & let it cook for 2 min & thickens.
  • Finally add coriander leaves & cut off heat. Serve hot with rice

Note

  • Don’t pressure cook vegs because it loses nutrient values.

Radish tamarind kootu
radish tamarind kootu


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