Kootu Brahmin Style

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Keep the dal firm, not mushy — Brahmin kootu dal should have texture.

2. 2

   Prepare vegetables: Choose a single vegetable — white pumpkin, raw banana or yam. Cut into medium pieces. Parboil in salted water until just tender. Drain.

3. 3

   Make Brahmin kootu coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and half tsp peppercorns to a smooth paste — no garlic in strict Brahmin style.

4. 4

   Combine: In a pan combine parboiled vegetables and cooked toor dal. Add coconut paste. Mix gently.

5. 5

   Add water and cook: Add half cup water and salt. Cook on medium heat 8-10 minutes until thick.

6. 6

   Make Brahmin tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

7. 7

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a generous pinch of asafoetida.

8. 8

   Pour tempering: Add to the kootu. Mix well.

9. 9

   Dry out: Cook uncovered on high heat 2-3 minutes until the kootu is thick and dry.

10. 10

    Serve: Adjust salt. Brahmin kootu uses coconut oil and no garlic or shallots. Serve with steamed rice as part of a traditional Brahmin meal.