INGREDIENTS
- Raw banana – 1 no
- Toor dal – 1.5 tsp
- Tamarind – small gooseberry size
- Sambar powder – 1 tsp ( adjust )
- Salt & water – As needed
To temper
- Coconut oil or cooking oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Chana dal – 1/2 tsp
- Grated Coconut – 1 tbsp
- Hing – 1/4 tsp
- Curry leaves – Few
Coconut oil – 1 tsp
METHOD
- Pressure Cook toor dal and set aside.
- Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
- When it is done, add the tamarind extract , toor dal and boil for sometime.
- Temper the mustard seeds , urad & chana dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
- Finally add a tsp of coconut oil for additional flavor.
- Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice. Enjoy !!
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