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I had come across a kootu recipe with out coconut some time back.I wanted to try that.I googled & came across this quick kootu. Luckily,I had doodhi ( also called ghia or laukai ) at home. I used it to make this kootu.I have made kootu earlier & that recipe uses coconut.
Ingredients : 1 small & thin doodhi peeled & cut into small size pieces, 1 small tomato cut into small pieces,1/4 cup toor dal, 1/tbsp split mung dal, 1/2 tsp urad dal, 1/4 tsp jeera, 1/4 tsp mustard seeds, 1/2 sambhar powder , 1 green chilli, few curry leaves,1/4 tsp hing, 1/4 tsp haldi,1tsp oil,salt to taste.
Method : Wash toor & split mung dal together. Soak for some time ( maximum half an hour ) Soaking is optional.Add cut doohi, haldi & hing.Pressure cook for two whistles.Then cook on slow flame for 5-10 minutes.This is to cook the toor dal nicely.Put off gas.Let it cool.After it cools, try to mash veggies with the pav bhaji masher.
Make a puree of diced tomato.Keep aside.
In a kadhai,take oil.Heat it up.Add mustard seeds, followed by jeera.Add urad dal.They will turn golden brown.After they pop up, add finely chopped green chilli & kadi pattas. Fry for a few seconds. Add the pureed tomato paste .Fry the paste till raw smell of tomato goes away.Add sambhar powder. Fry for a few seconds. Add the dal veggie mix now.Add salt. Mix nicely. Bring the mix to a boil.Put off gas.
The kootu is thick & flavourful.You will not miss the coconut. Even my husband asked me if coconut was not added , how was it so thick.I think, the secret is the mashed veggies.
Serve kootu with rotis and rice.It goes well with both.
I ground the green chilli & curry leaves in the dry mixer jar to get a coarsely ground mix which I added to the vagar.This was done to add more pungency to the kootu in place of finely chopped green chilly & curry leaves.
Ingredients : 1 small & thin doodhi peeled & cut into small size pieces, 1 small tomato cut into small pieces,1/4 cup toor dal, 1/tbsp split mung dal, 1/2 tsp urad dal, 1/4 tsp jeera, 1/4 tsp mustard seeds, 1/2 sambhar powder , 1 green chilli, few curry leaves,1/4 tsp hing, 1/4 tsp haldi,1tsp oil,salt to taste.
Method : Wash toor & split mung dal together. Soak for some time ( maximum half an hour ) Soaking is optional.Add cut doohi, haldi & hing.Pressure cook for two whistles.Then cook on slow flame for 5-10 minutes.This is to cook the toor dal nicely.Put off gas.Let it cool.After it cools, try to mash veggies with the pav bhaji masher.
Make a puree of diced tomato.Keep aside.
In a kadhai,take oil.Heat it up.Add mustard seeds, followed by jeera.Add urad dal.They will turn golden brown.After they pop up, add finely chopped green chilli & kadi pattas. Fry for a few seconds. Add the pureed tomato paste .Fry the paste till raw smell of tomato goes away.Add sambhar powder. Fry for a few seconds. Add the dal veggie mix now.Add salt. Mix nicely. Bring the mix to a boil.Put off gas.
The kootu is thick & flavourful.You will not miss the coconut. Even my husband asked me if coconut was not added , how was it so thick.I think, the secret is the mashed veggies.
Serve kootu with rotis and rice.It goes well with both.
I ground the green chilli & curry leaves in the dry mixer jar to get a coarsely ground mix which I added to the vagar.This was done to add more pungency to the kootu in place of finely chopped green chilly & curry leaves.
