Kootu Brahmin Style

Ingredients

• - mixed vegetable and dal
• - 2 tbsp ghee
• - 1 tsp mustard seeds
• - 1/4 tsp asafoetida (hing)
• - Curry leaves
• - Salt to taste

Method

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. 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. 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. Combine: In a pan combine parboiled vegetables and cooked toor dal. Add coconut paste. Mix gently.
5. Add water and cook: Add half cup water and salt. Cook on medium heat 8-10 minutes until thick.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a generous pinch of asafoetida.
8. Pour tempering: Add to the kootu. Mix well.
9. Dry out: Cook uncovered on high heat 2-3 minutes until the kootu is thick and dry.
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.