This can be made of desired consistency.
This goes well with Morkuzambu & mixed rice varieties.
Chopped banana flowers - 2 cups
Cooked white chawli ( karamani or perumpayru) - ¼ cup
Cooked tur dhal - ¼ cup
Pepper powder - ½ tsp ( little more is optional)
Sambar powder - 1 tsp ( more is optional)
Grated coconut - 2 tbsp
Salt, haldi
Hing - ½ tsp
Tomatoes - 2 ( deskin & liquidise)
Tamarind paste - 1 tsp
Oil - 2 tsp
Mustard seeds - ½ tsp
Urad dhal - 2 tsp
Curry leaves - few
In a pressurepan, cook very finely chopped banana flowers with minimum water & haldi for one whistle.
Cool, open, add both the cooked dhas, pepper powder, sambar powder, salt tomato pulp, tamarind paste with enough water to get the desired consistency.
Cover & cook for 1 or 2 whistles, depending on how soft you want the dish.
Cool, open & add raw hing powder.
Heat oil, temper mustard seeds& urad dhal, when dhal turns golden, add coconut & curry leaves & saute till coconut turns golden coloured.
Add to the kootu.
Note:
For this particular dish, hing is added raw at the end.
You can use either one – dhal or pulse alone.
This can be made with bittergourd or brinjal also.
Instead of chawli, we can use raw groundnuts, small black whole channa also.