Vendakkai Puli Kootu, a traditional kootu made with ladies finger, tamarind and mild spices. This kootu is a perfect accompaniment for any Rasam or Thogayal varieties.
Vendakkai Puli Kootu (Ladies’ finger Tamarind Kootu) is one of the traditional kootu variety. Cooked Ladies’ finger is tossed in tamarind juice along with sambar powder, salt and finally dal is added along with tempering to make this kootu really delicious and tasty. This Puli kootu can be served with any Rasam or thogayal varieties.
Generally we make kootu without tamarind. Also for kootu, mostly we use moong dal. We cook the vegetable and dal and add ground coconut+chili paste and finally garnish with coconut oil based tempering. This type of making tamarind less kootu is called Poricha Kootu. In Tamarind kootu, instead of moong dal we use toor dal. Also there we are not grinding the coconut. We are just going to use grated coconut for tempering. Try this Vendakkai Puli Kootu and share your comments!
Vendakkai Puli Kootu, a traditional kootu made with ladies finger, tamarind and mild spices. This kootu is a perfect accompaniment for any Rasam or Thogayal varieties.
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
aPinchAsafoetida (Asafetida / Hing)
1tbspGrated Coconut
FewCurry leaves
Instructions
Preparing Tamarind Extract
Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind extract aside
Cooking Dal
Take toor dal in a vessel. Add turmeric powder and water. Pressure cook for about 3-4 whistles. Once dal is cooked, mash the dal and set aside
Roasting Ladies' Finger
Heat oil in a pan. Add chopped ladies' finger along with turmeric and pinch of salt and fry in medium flame till it is soft and tender
Cooking Puli Kootu
Heat a pan. Add tamarind juice to the pan along with salt and sambar powder. Boil the tamarind juice for about 5 mins to get rid off its raw smell
After 5 mins, add the cooked ladies' finger to the tamarind juice. Allow the kootu to boil for about 2 mins
Now, add the cooked mashed dal to the kootu and give a 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 bengal gram and fry till light brown. Then add the grated coconut and fry till its golden brown. Finally add curry leaves and give a mix.
Pour this tempering to the kootu.
Serving Time
Serve this delicious Vendakkai Puli Kootu with rasam or Thogayal and enjoy the yummy kootu
Video
Notes
We can mix a teaspoon of rice flour with a tablespoon of water and add it to the kootu to make its consistency thicker.
We can add 1/2 teaspoon of grated jaggery to enhance the taste.
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Instructions with Step by Step Pictures:
PREPARING TAMARIND EXTRACT
Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind extract aside
COOKING DAL
Take toor dal in a vessel. Add turmeric powder and water. Pressure cook for about 3-4 whistles. Once dal is cooked, mash the dal and set aside
ROASTING LADIES’ FINGER
Heat oil in a pan. Add chopped ladies’ finger along with turmeric and pinch of salt and fry in medium flame till it is soft and tender
COOKING PULI KOOTU
Heat a pan. Add tamarind juice to the pan along with salt and sambar powder. Boil the tamarind juice for about 5 mins to get rid off its raw smell
After 5 mins, add the cooked ladies’ finger to the tamarind juice. Allow the kootu to boil for about 2 mins
Now, add the cooked mashed dal to the kootu and give a 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 bengal gram and fry till light brown. Then add the grated coconut and fry till its golden brown. Finally add curry leaves and give a mix.
Pour this tempering to the kootu.
SERVING TIME
Serve this delicious Vendakkai Puli Kootu with rasam or Thogayal and enjoy the yummy kootu
Instead of pressure cooking tuvar dhal, I soak it for about 30 mins, drain and fry along with seasonings. The slight bite it gives with soft vendakkai is v tasty.
Ma’am today it tried this vendakkai pulli kootu…it has come out so tasty..thanku…I follow all yr recipes…yr proportions r exact…and if followed meticulously…the dish turns out delicious..
Instead of pressure cooking tuvar dhal, I soak it for about 30 mins, drain and fry along with seasonings. The slight bite it gives with soft vendakkai is v tasty.
Thanks for the great tip. I will try this method next time and share you the feedback.
When ever we are confused what to make for lunch or breakfast, your posting comes so handy and we try and make the dish.
Thanks Sankaran sir for the great feedback. It made my day !
Ma’am today it tried this vendakkai pulli kootu…it has come out so tasty..thanku…I follow all yr recipes…yr proportions r exact…and if followed meticulously…the dish turns out delicious..
Glad to know. Thank you ????????