Poricha kootu | Avarakkai Poricha kootu | Poritha kootu | Broadbeans kootu is prepared with broad beans and moong dal. It can be mixed with rice or as a side dish with tamarind based kuzhambu variety, rasam variety. . Healthy kootu is perfect for a weekday meal.
Tamil brahmin style Poricha kootu with avarakka
Kottu is a south Indian dal. Vegetables, dal and spice powder make it wholesome. Poritha kootu is a special variety of kootu. the unique set of ingredients roasted and the ground gives an aromatic taste to the kootu.
Can I use any other vegetable for poritha kootu
Yes, you can use any kootu vegetable of your choice.
TIP TO NOTE WHILE CHOPPING AVARAKKAI?
Always cut the top and tail of Avarakkai. Pull and eliminate the excess fibre then chop them
CAN I SKIP SOAKING moong DAL?
Since I cooked Avarakkai and dal together I prefer soaking moong dal. Based on the variety of dal you use, skip soaking. simmer the cooker is optional but it also helps for dal cooking.
CAN I COOK AVARAKKAI AND PARUPPU IN AN INSTANT POT?
Yes, cook for 8 minutes and do natural pressure release.
Can I increase urad dal and reduce moong dal?
No, avoid adding more urad dal that will affect kootu texture, consistency and taste.
Coconut oil for kottu
Coconut oil gives amazing flavour to the coconut-based kootu. You can use any oil of your choice
CAN I SKIP ASOFEOTIDA?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice.
WHAT IS THE BEST COMBO FOR broad beans KOOTU?
It tastes best as a rice accompaniment when paired with potato roast, brinjal curry, raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam variety.
HOW TO MAKE PATHIYA avarakka KOOTU?
Refer Peerkangai kootu
Skip ground coconut Use ghee for tempering Skip red chilli. increase pepper
Kootu recipes in TMF
Instant pot Poricha kuzhambu
Avarakkai Thengai curry
Pressure cooker based recipes in TMF
Ingredient
Soak
1/2 cup moong dal | pasi paruppu 1 cup water
Pressure cook
1/2 cup water 2 cups + 1/4 cup Avarakkai | broad beans 1/2 teaspoon turmeric powder 1/2 teaspoon sesame oil
To grind
1/4 cup coconut 2 red chilli 1/2 teaspoon cumin seeds 1 teaspoon urad dal 1/2 teaspoon pepper few drops of oil
Kootu
Coriander leans and curry leaves few Required salt 2 cups Hot Water
To temper
1/2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1 teaspoon urad dal asafoetida generous portion
How to make Avarakkai poricha kottu with step-by-step pictures
Soak Dal
First, wash dal well
Add water and soak for 1 hour
Saute and grind
Saute urad dal, red chilli and pepper with little oil
when dal starts to change colour add cumin seeds; quickly mix and turn off the stove
Furthermore, add coconut and let it cool completely
Add little water and grind
Kootu
After dal is well soaked, add avarakkai, sesame oil and turmeric powder; pressure cook for 5 whistles. simmer for 1 minute and turn off the stove
Do natural pressure release
Add 2 cup of hot water, the required salt, ground mixture
Transfer to a cooking pan Furthermore add coriander and curry leaves ; Boil for 7 minutes
Temper
In a small pan add oil and when it becomes hot add mustard seeds and urad dal; let it splutter
Turn off the stove
Finally, add asafoetida and give a quick mix
Finish kootu
Transfer the tempering and boil kootu for 1 minute
