kootu varieties by Sandhya

kootu varieties

I do kootu in 3 ways
1.with onion and masala powder without coconut
2.With coconut and without onion
3.Using green chilli and onion
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(cabbage,cauliflower,brinjal,beans carrot)
Pressure cook the vegetable with thoor/moong dhal,masala powder(dhania+red chilli,kadala parupu,varuthu araikanum),salt and turmeric.
For tempering:mustard,uradh dhal,pepper powder,red chilli,onion and LG
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For white pumkin kootu/avarakka:
Pressure cook it seperately by sprinkling some water
Fry kadalaparupu,dhania,red chilli and coconut in oil.Grind them with water
In a pan,add vegetable,grinded paste, 1-spn of tamarind juice,salt and turmeric.Allow it to boil and finally add thoor dhal,pressure cooked channa or peas or edamame(optional).Do tempering with mustard,1 pinch pepper powder and redchilli.
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For thakali-kai,karnakzhangu kootu:
DOnt pressure cook.In the vessel itself cook the veggie with salt and water.Add cut green chillies or add (coconut+green chilli) paste.Add cooked thoor dhal.
For tempering:mustard,uradh dhal,onion and LG