Toda Kootu

Method

1. 1

   Prepare toda: Shell or source toda beans (a variety of broad beans native to Tamil Nadu). If unavailable use raw banana pieces or yam. Parboil toda in salted water until just tender. Drain.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook for 3 whistles. Drain — keep the dal firm, not mushy.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and half tsp peppercorns to a smooth paste.

4. 4

   Combine: In a pan combine cooked toda and firm-cooked toor dal. Add coconut paste. Mix gently.

5. 5

   Add water and spices: Add half cup water, half tsp turmeric and salt. Cook on medium heat 6-8 minutes until well blended.

6. 6

   Make tempering: Heat 2 tbsp sesame 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 pinch of asafoetida.

8. 8

   Pour tempering: Add tempering 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. Toda kootu is a traditional Tamil Nadu kootu. Serve with steamed rice.