Though I dont maintain a regular dairy, I have always made it a point to pen down my thoughts and there are lots of collection in it. Hereafter I think I could make this my personal diary to talk loud my personal thoughts.
Some might say that diaries are personal, but my personal diary is not so and I wish all those who go through it share their thoughts about mine.
Thanks in advance for visiting my personal diary.(Virtual).
Some might say that diaries are personal, but my personal diary is not so and I wish all those who go through it share their thoughts about mine.
Thanks in advance for visiting my personal diary.(Virtual).
More Kootu
Posted 23rd October 2007 at 11:37 PM by rajmiarun
Updated 23rd October 2007 at 11:46 PM by rajmiarun
Updated 23rd October 2007 at 11:46 PM by rajmiarun
This is a recipie which was taught to me by my MIL. Though many people make it as a regular, this is something special and I make sure I add it to my menu when I invite someone over to lunch. This could be made using white pumpkin, big cucumber or Chow chow.
Depending upon the number of people the quantity of the vegetable need to be determined. As white pumpkin and cucumber have the tendency to shrink the quantity should be carefully selected.
Cut the vegetable in small pieces and cook it in minimum water. Add salt and hing to it while cooking. As these vegetables let out water while cooking the water quantity should also be carefully added. When the vegetable is cooked 3/4th sim the stove.
In the meanwhile grind half coconut with green chillies. Depending upon the spiciness of the chilli add 2 or 3. Add a good quantity of curry leaves and coriander leaves also to it and make it a fine paste. Add the paste to the cooked vegetable and stir thoroughly till the paste completely mixes with the vegetable and till the raw smell goes off.
Remove the vessel from the stove and let it cool. Add thick curd, non sour curd to it and mix thoroughly. Temper it with mustard seeds and full Urud Dal in Ghee.
The taste is yummy!!!!!
Depending upon the number of people the quantity of the vegetable need to be determined. As white pumpkin and cucumber have the tendency to shrink the quantity should be carefully selected.
Cut the vegetable in small pieces and cook it in minimum water. Add salt and hing to it while cooking. As these vegetables let out water while cooking the water quantity should also be carefully added. When the vegetable is cooked 3/4th sim the stove.
In the meanwhile grind half coconut with green chillies. Depending upon the spiciness of the chilli add 2 or 3. Add a good quantity of curry leaves and coriander leaves also to it and make it a fine paste. Add the paste to the cooked vegetable and stir thoroughly till the paste completely mixes with the vegetable and till the raw smell goes off.
Remove the vessel from the stove and let it cool. Add thick curd, non sour curd to it and mix thoroughly. Temper it with mustard seeds and full Urud Dal in Ghee.
The taste is yummy!!!!!
Total Comments 15
Comments
 |  Hi Rajmi - more kootu is one of my favorites too! But I have adapted it since I am trying to avoid the extra calories with the coconut. I like adding a small piece of ginger to it when grinding - love the flavor. I typically just season with curry leaves and coriander - but I like your version of grinding it - will try it next time! |
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| |  Hey I have CompanyDear Shobana, As my hubby doesnot like ginger, infact he hates ginger I dont add it. But when I am doing it for me and the kids alone I add a piece of ginger. Waiting for your comments after you try it out. |
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| | Hi Rajmi, Mor kootu is my favourite too. I liked yr recipe, mine is near similar except I dont grind the curry leaves. Just temper them. I wish you will post more recipes from the ladies in your family. When we het such recipes handed down, we feel that we are part of their family and kitchen. |
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| |  nice recipe rajmi..let me try making it... |
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| | ThanksDear Vidhya and Sowmya, Thanks that you liked the recipie. Vidhya, if you grind the curry leaves and the coriander leaves the taste is really divine says my MIL. I follow that. Try it out and let me know. |
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| | Another mor kootu fan here rajmi. Although i get to eat it only when i go home to mom( and yes mom's mor kootu is yummy). Huby does not like anything to do with chow chow so that rules me out from making it!! |
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| | Hi, WelcomeVandana, why dont you try it out with white pumpkin or with cucumber? You can still relish it. Try it out and let us know. |
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| |  Another kootu fan here. I dont grind the leaves but temper them. However now i'm going to try grinding them. Also add more channa dal than you mentioned while cooking. I dont think in cucumber it will come out well because cucumber when cooked is not o.k. maybe just raw? But I only get chowchow here so thats my only veg. here its called chayote squash. |
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| | No Channa Dal for tempering plsDear AC, If you add Channa Dal while tempering the entire taste of the more kootu will be lost. So pls temper it with Full Urid Dal. Muzhu Ulutham Paruppu. |
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| | o.k. got it. can i use red chilli too? trying it out today.thanks |
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| | For more kootu no red chillies also. It will alter the taste. It is better to use green chillies. If you are worried about chilli spice add a bit more ginger. I dont add ginger as husband doesnot like ginger taste. |
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| | Rajmi, I also grind red chilli and temper kadalaparuppu. Will stop those evil practices this instant. Now I know why my morkootu is not quite good, only I seem to be eating it. Liked the rasappodi recipe too, will try it out after rains stop. Pls post more paatikaalathu recipes. Good blogs you have. |
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| | Dear Vidhya, I love to eat, and so I am forced to learn cooking and gradually I started loving cooking too. So I collect recipies from my grandmother and mother and try them out from time to time. As these recipies are time tested and they are still used in their cooking or in mine I can assure you that the result will turn out definitely good. My grandmother is a great cook; she had to satisfy her 6 children. My father is a connosieur he loves to eat good and great food. And after his mother's cooking he loved my grandmothers and my mother's cooking. My mother is another great cook I have known; she got married at the age of 19 when she had just completed her first year in college and just a month before the marriage my grandma that is my father's mother passed away and so she have to learn cooking from my paternal grandfather who learnt most of the cooking from his wife and from Baghwan Ramana Maharishi;and by self experimenting. Always self experimenters in cooking become great cooks as far as I know. |
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| |  hi rajmi, more kootu..great dish...my daughter and veda love it..I make it with cabbage, vazhathandu, poosani kai. red cabbage somehow tastes better in more kootu than as kari or kootu... i temper with little hing,jeera along with the mulu ulundu and mustard in ghee only..somehow tempering in ghee really brings out the flavours more..isn't it..... |
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| |  Hi,rajmi Your more kootu is mouth watering. Thanks for the receipe. I have one doubt. What is the difference between this and thayir pachadi. My wife used to fry pieces of vendaikai and grind cocanut with mirchi and add to thayir and fry kaduku and ulutham paruppu and I think it is vendaikai pachadi. Regards, TDU |
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