Arai Keerai (Amaranthus Tricolor) With Tamarind

Kootu is a lentil and vegetable dish, particularly in Tamil and Kerala cuisines. The etymology for kootu is derived from the Tamil word “kootu” which means “add” i.e. vegetable added with lentils form the dish, which is semi-solid in consistency. Like the curd or moru based dishes, kootu are also side dishes, similar to dhal fry, pachadi and curry, sometimes devoid of the tangy or sourness of tamarind or curds. Kootu is a tasty side dish as well as a very healthy food.

The dish is noted for its nutty and complex flavors and textures, owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. All kootus by default have some vegetables and lentils, but many variations of kootu exist.

? Poricha Kootu: A kootu made with urad dhal and pepper is called poricha (means “fried” in Tamil) kootu. Fried urad dhal, pepper, few red chilies, some cumin and fresh coconut are ground together. Moong dhal and the cut vegetables are cooked separately. Then, the ground paste, cooked vegetables and moong dhal are mixed and heated. Vegetables such as beans and snake gourd are common ingredients in this kootu.

? Araichivita Kootu: A kootu which has a powdered (freshly ground) masala in it; the word araichivita in Tamil literally translates to “the one which has been ground and poured.” The ground paste is a mixture of fried urad dal, cumin seeds and coconut.

? Araichivita Sambar: The chopped vegetables and toor dhal are cooked separately. Then, the ground paste, cooked vegetables and dal are heated together to which a ground paste of coconut, Bengal gram, coriander, red chilies, a few pepper corns, a piece of cinnamon is added. The dish is completed with a seasoning of mustard.

https://en.wikipedia.org/wiki/Koottu

1. Take the water in a lead coated vessel that can hold 1 ½ padi of water and bring it to boil.

2. When the water begins to boil add the pigeon pea to the water and keep the vessel closed.

3. Take the tender greens and wash it nicely with water and remove the dirt, dry leaves etc. When the pigeon pea is 3/4 th cooked add the greens to it, mix well and keep the vessel closed.

4. Take the tamarind and water in a lead coated vessel, mix and press nicely and take the tamarind extract and add it to the boiling pigeonpea and greens when they are completely cooked.

5. Add the salt and then fry red chili, pepper, cumin seeds, fenugreek seeds and grated coconut one after another in a little ghee and mix together and grind using a little water and add to the cooked greens, mix well and allow to thicken.

6. Add the roasted gram flour to the greens, mix well and after two minutes season using ghee, red chilli and mustard seed by following recipe no. 22 (seasonong recipe)  and mix with the greens.

7. Mix the asafoetida in 1 palam water and add it to the greens. Following the above procedure greens such as fenugreek leaves, spinach, amaranthus tender and flowers of Sesbania grandiflora and banana flower, vegetables such as brinjal, cucumber and potato can be cooked.

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