I've made this with raw papaya, chow chow (choyote squash) and a couple of other veggies and it turns out amazing. The first two are my absolute favourites, but I'll happily take any koottu I can get. This recipe is adapted from a bunch of different recipes. This one uses toor dal, since it is my current fave, but I've also made it with chana dal and simple pink masoor.
Ingredients
- Tur daal 1 cup
- Choyote squash 2 medium to big
- Water 2.5 cups
- Turmeric powder 1/2 tsp
For the coconut paste
- Dessicated coconut or fresh/frozen grated coconut 1/2 cup
- Green chillies 2
- Cumin seeds 1 tsp
For the tadka / tempering
- Oil 2 -4 Tbsp
- Mustard seeds, black 1 tsp
- White urad dal 1tsp
- curry leaves 10-15
- Dried red chillies (optional)
Method
- Wash and soak the daal for either 30 minutes at room temp or 15 minutes with hot water
- Add water, chopped veggies and turmeric powder to a pressure cooker and cook for about 5 whistles
- Grind the ingredients for the paste into a smooth paste.
- After the pressure releases, add the paste to the cooked daal+veggie
- Heat the oil and add the mustard seeds and the urad daal. When the daal turns light golden and the mustard begins to sputter, add the curry leaves and then turn off the heat and add the red chillies.
- Add to the daal+ veggies while still hot. Let the daal boil for a few minutes for the flavours to incorporate.
- Eat with hot rice or chapati if you're a weirdo like martin.
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