Batani Kuruma Kootu
Oh! what is this Kuruma Kootu? Batani is Green Peas, Kuruma Kootu is a special recipe which I learnt from my friend Suganthi . Kuruma Kootu has boiled dhal along with other ingredients. An exceptionally tasty recipe. Goes well with dosa, soft idlis, phulka, jeera rice, parathas and plain rice. Do try and enjoy .
Boiled Toovar dhal – 3 tablespoons
Boiled green peas – 1 cup
Kashmiri chilli powder – 1 teaspoon
Turmeric powder – 2 pinches
Coriander powder – 1/4 teaspoon
Jeera powder – 1/4 teaspoon
Salt to taste
Sugar – 1/2 teaspoon
Oil – 2 tablespoons
Ghee – 1 tablespoon
Water – 1/4 cup
Fry in oil and grind to a fine paste
Oil – 1 teaspoon
Chopped small onions ( sambar onions ) – 10
Chopped tomatoes – 3 ( use nice ripe red tomatoes )
Chopped garlic – 5 flakes
Chopped green chillies – 2
Grated coconut – 4 tablespoons
Halved cashewnuts – 2 tablespoons
Tamarind paste – 1/4 teaspoon
( fry the above mentioned ingredients in oil on sim flame for 5 minutes. Switch off the stove. Cool. Blend the ingredients in a blender with little water to a fine paste. )
Oil – 1 tablespoon
Cardamoms – 3
Cloves – 4
Cinnamon – 1 medium piece
Saunf ( aniseed ) – 2 pinches
Finely chopped green coriander leaves – little
Heat a pan. Add 2 tablespoons of oil and 1 tablespoon of ghee. First fry the blended paste on sim flame for 5 minutes. (Cover the pan and fry the paste to avoid splattering on the kitchen backsplash. )Next add salt to taste, sugar, turmeric powder, chilli powder, jeera powder and the coriander powder. Sauté on sim flame for 5 minutes. Add the boiled dhal and the boiled green peas. Mix well. Add 1/4 cup of water. Simmer for 5 minutes. Once the Kuruma Kootu starts to thicken, oil and ghee will start to seep, switch off the flame. Season and garnish. Serve hot.
1) Since there is cashewnuts and dhal, the Kuruma Kootu will thicken. If it becomes very thick just dilute it with little hot water. Do not make it runny. The taste will not be there.
2) A very good dish for the lunch box. Goes well with curd rice too.