Generally, we make poricha kootu, i.e stew made without tamarind. But, this time, I made this tamarind based stew and it turned out very yummy. A nice stew to mix with rice or to serve with Rasam or Mor Kuzhambu or with Thengai Aracha Kuzhambu!. Sometimes, making the kids to eat veggies is a big task. I always prefer to make stew so that we can mix the stew with rice and feed them. Poricha kootu is a good accompaniment for any kuzhambu / sambar varieties, but for mixing with rice, puli kootu would be more perfect. Adding toor dal with nutrition rich carrot and beans along with tamarind juice is a perfect stew. Try this Carrot Beans Puli Kootu and share your experience!
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Recipe Card for Carrot Beans Puli Kootu Recipe | Carrot Beans Tamarind based Stew:
Beans Carrot Puli Kootu Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 175kcal
Beans Carrot Puli Kootu, a tamarind based thick kootu made with freshly ground spice paste concocted with cooked beans and carrot. This Beans Carrot Puli Kootu would be a perfect accompaniment for Rasam, Mor Kuzhambu and Thengai Aracha Kuzhambu. This can also be served with Chapati!
Print Recipe
Ingredients
- ½ Cup Beans Finely Chopped
- ½ Cup Carrot Finely Chopped
- ¼ Cup Toor Dal
- 1 teaspoon Salt Adjust As Needed
- 1 Gooseberry Size Tamarind or 1 tablespoon Tamarind Paste
- a Pinch Asafoetida (Asafetida / Hing)
For Grinding
- 2 teaspoon Ghee
- 2 teaspoon Coriander seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Urad Dal
- 2 Red Chili
- ¼ teaspoon Peppercorns
- 1 tablespoon Grated Coconut
- ¼ teaspoon Cumin Seeds
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 tablespoon Peanuts
- Few Curry leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water and extract the juice. Set this tamarind juice aside
Cooking Dal
- Take the thurdal in a vessel and add water along with a pinch of turmeric. Pressure cook the dal allowing it for 3-4 whistles. Once the dal is cooked, mash it nicely and set this aside
Cooking Beans and Carrot
- In a sauce pan add the chopped beans and carrots. Add a cup of water along with turmeric powder and allow the veggies to cook completely. I have used steamer to steam cook the veggies instead of pan.
Preparing Grinding Ingredients
- Heat ghee in a pan. Add coriander seeds, channa dal, urad dal, red chillies, peppercorns and fry till the dal turns light brown
Grinding Process
- Take these ingredients in a mixer jar. Add cumin seeds and grated coconut to the mixer jar
- Grind everything to a smooth paste and set the paste aside
Cooking Tamarind
- Heat a pan. Add tamarind along with salt and pinch of asafoetida. Allow the tamarind extract to boil for 5 mins to get rid off the raw smell of tamarind. Then to the cooked tamarind, add cooked beans and carrot.
- Then add mashed dal along with ground coconut-spice paste and give a good mix. Bring it to boil and switch off the flame
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and peanuts fry for a minute. Finally add few curry leaves and switch off the flame
- Add this tempering to the Beans Carrot Puli Kootu and mix well.
Serving Time!
- Serve the delicious Beans Carrot Puli Kootu with Rasam, Mor Kuzhambu or Thengai Aracha Kuzhambu and enjoy this healthy kootu!
Video
Notes
- Instead of grinding fresh spice paste, we can also add sambar powder.
Nutritional Info
Nutrition Facts
Beans Carrot Puli Kootu Recipe
Amount Per Serving (0.5 Cup)
Calories 175
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 18g6%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING TAMARIND
-
Soak tamarind in warm water and extract the juice. Set this tamarind juice aside
COOKING DAL
-
Take the thurdal in a vessel and add water along with a pinch of turmeric. Pressure cook the dal allowing it for 3-4 whistles. Once the dal is cooked, mash it nicely and set this aside
COOKING BEANS AND CARROT
-
In a sauce pan add the chopped beans and carrots. Add a cup of water along with turmeric powder and allow the veggies to cook completely. I have used steamer to steam cook the veggies instead of pan.
PREPARING GRINDING INGREDIENTS
-
Heat ghee in a pan. Add coriander seeds, channa dal, urad dal, red chillies, peppercorns and fry till the dal turns light brown
GRINDING PROCESS
-
Take these ingredients in a mixer jar. Add cumin seeds and grated coconut to the mixer jar. Grind everything to a smooth paste and set the paste aside
COOKING TAMARIND
-
Heat a pan. Add tamarind along with salt and pinch of asafoetida. Allow the tamarind extract to boil for 5 mins to get rid off the raw smell of tamarind. Then to the cooked tamarind, add cooked beans and carrot.
-
Then add mashed dal along with ground coconut-spice paste and give a good mix. Bring it to boil and switch off the flame
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and peanuts fry for a minute. Finally add few curry leaves and switch off the flame. Add this tempering to the Beans Carrot Puli Kootu and mix well.
SERVING TIME!
-
Serve the delicious Beans Carrot Puli Kootu with Rasam, Mor Kuzhambu or Thengai Aracha Kuzhambu and enjoy this healthy kootu!
