Mixed Vegetables kathamba Koottu
Ideal side dish for chappathi besides rice as a substitute for poriyals
1.Take as many vegetables as you have like carrot, cabbage, beans, green peas, broad beans(avaraikai), potato,sweet potato etc. Infact what all you have in bits or small quantities will be best suited to use them just like we do Aviyal..(onion is optional)
2. Cut them into uniform size pieces and pressure cook with salt and less of water. Adding salt will not make the vegetables mashed.
3. Drain the extra water in a separate vessel and keep aside.
4. In a broad based vessel pour 3 tsp of oil and one tsp of ghee and season, jeera, saunf one tsp each and curry leaves.
5. Add the cooked vegetables to it, sauté it well stirring slowly.
6. Add one or two tsp of MPP depending upon the amount of vegetables and 1/2 tsp of jaggary powder.
7. Mix well and allow it to boil on low flame for a minute.
8. If the Koottu is very thick add some drained water cooked with vegetables and stir.
9 Remove from stove and keep.
10. Remember this koottu does not need any cooked dal or tamarind.
11. Two things to be noted, if you like coconut, add one tbsn of grated coconut when the Koottu is getting cooked.
Next is, if you want this to be a kurma for chappathi, add one tsp of garam masala powder while the Koottu is getting cooked.
While seasoning add three or 4 garlic pears and a handful of minced onion and saute well and add it to the kurma.
After removing from stove add either one big ladle of thick curd or half a cup of thick coconut milk either of these two.. But don’t keep the kurma on stove after adding curd or coconut milk.
Cooking is quite easy provided you have an inclination. It is not time consuming if you prepare the powders and all when you have some leisure. Enjoy
Ideal side dish for chappathi besides rice as a substitute for poriyals
1.Take as many vegetables as you have like carrot, cabbage, beans, green peas, broad beans(avaraikai), potato,sweet potato etc. Infact what all you have in bits or small quantities will be best suited to use them just like we do Aviyal..(onion is optional)
2. Cut them into uniform size pieces and pressure cook with salt and less of water. Adding salt will not make the vegetables mashed.
3. Drain the extra water in a separate vessel and keep aside.
4. In a broad based vessel pour 3 tsp of oil and one tsp of ghee and season, jeera, saunf one tsp each and curry leaves.
5. Add the cooked vegetables to it, sauté it well stirring slowly.
6. Add one or two tsp of MPP depending upon the amount of vegetables and 1/2 tsp of jaggary powder.
7. Mix well and allow it to boil on low flame for a minute.
8. If the Koottu is very thick add some drained water cooked with vegetables and stir.
9 Remove from stove and keep.
10. Remember this koottu does not need any cooked dal or tamarind.
11. Two things to be noted, if you like coconut, add one tbsn of grated coconut when the Koottu is getting cooked.
Next is, if you want this to be a kurma for chappathi, add one tsp of garam masala powder while the Koottu is getting cooked.
While seasoning add three or 4 garlic pears and a handful of minced onion and saute well and add it to the kurma.
After removing from stove add either one big ladle of thick curd or half a cup of thick coconut milk either of these two.. But don’t keep the kurma on stove after adding curd or coconut milk.
Cooking is quite easy provided you have an inclination. It is not time consuming if you prepare the powders and all when you have some leisure. Enjoy
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