Thani Kootu | thani kootu recipe | no vegetable kootu | Thanjavur recipe is a popular Thanjavur / Tanjore district recipe traditionally prepared for Sumangali Prarthanai | sumangali poojai | mangali pondugal. It is also widely prepared during Pongal (Sankranti | Sankranthi). “Thani" means “alone” in Tamil, this particular kootu recipe is made without any vegetables and dal hence it is called “Thani kootu”.
What is thani kootu?
Thani Kootu is a delicious South Indian rice accompaniment recipe made with tamarind, freshly ground spices along with coconut and jaggery. In the Tamil brahmin community, it is widely prepared during sumangali prarthanai. Some families add vegetables like chayote, pumpkin, snake gourd, raw banana, brinjal, etc. to the kootu. In our home, we make it plain (without any vegetables)
No dal for thani kootu recipe?
Usually, kootu varieties are prepared with a variety of cooked dal. For this kootu recipe, we use dal for Tempering and also dry roast Channa dal but no need to cook any dal for this recipe.
Can I reduce the amount of jaggery for the kootu recipe?
Jaggery adds a tasty flavor to the kootu recipe. It complements the tanginess of the tamarind. You can reduce the jaggery quantity but kootu tastes authentic and best with the specified quantity of jaggery.
Is this kootu or Kuzhambu?
The name says thani kootu but in our home, we like having thani kootu as a side also as a Kuzhambu (I love mixing thani kootu with rice + ghee ). It also tastes best with curd rice and tiffin varieties like Idli, dosa, etc.
Can I use coconut milk instead of coconut?
Traditionally coconut is used for preparing thani coconut. Thani kootu gets the best flavor from coconut. Coconut milk can be added according to your preference but that’s not the authentic way of making thani kootu.
Can I reduce oil for thani kootu?
For the traditional authentic taste follow the measurements of the specified ingredients. You can alter the recipe according to your taste but that will be a compromise to the state. \
Kootu recipe collection in TMF Kuzhambu with tamarind Mor koozh Ingredients: Tamarind - big gooseberry size Water - 2 cups + 3/4 cup Salt - as needed Turmeric powder - 1/4 tsp Fresh/ Frozen Coconut - 3/4 cup Jaggery - 1/4 cup Hing - generous pinch To Grind Coriander Seed - 2 tbsp Channa Dal - 2 tbsp Red chilli - 5/6 (Adjust according to your taste) To Temper Coconut oil - 2 tbsp Channa Dal - 2 tbsp Curry leaves - few Mustard seed - 1/2 tsp Method:
Soak tamarind in 2 cups of hot water and extract a juice
In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool
Ground coconut with little water and set aside
After the roasted spice mix is cool ground with little water and set aside
In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off
After the tamarind raw smell goes off, add the mixture to it and mix well
Cook for 5 minutes; stirring In-between
Furthermore add ground coconut and give a quick mix
Finally, add jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between
In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal
once the dal starts changing color add curry leaves and let it splutter. Add it to the Kootu
