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 !!
Havent ever tried valakai kootu sounds super
never tried with tood dal, yummy!
SOunds yummy,looks very nice,should try some time soon!
have to try out! never made kootu with plantain
Sounda entirely different.Your tips on the veggie used for each recipe is very informative.Thanks for the wonderful post.
Never made kootu with plantain. Looks tasty!
tempting pic…perfect with rasam rice!
Wat a delectable and yummy kootu..
Thanks all . Do try this and let me know 🙂
we too make it in a similar way. ooks very bright and colurful
Looks really nice n colorful..perfect wid rice..