ThakkaliKai Poricha Kootu - a new discovery!

We are still on the second day of Blogging Marathon #28, hosted by Srivalli, and I am back with the second recipe for my theme for this week : Kootus made in Tamil households. When planning for this theme, I pored over several previous recipes of mine and several more on the internet, but for some reason, I was not able to narrow down specific recipes that I could try out. However, two days back, I was at the local supermarket, when something caught my eye in the tomato-section. Something green, and shiny, and very tomato-like, except that it was green. Green Tomatoes, $1.99/lb, the board said. My mind did a flash-back of all the recipes that I had read in the past weeks. Yes, there was one which was made with raw-tomatoes, ThakkaliKai Kootu. I had dismissed it without a second glance, as I was skeptical about the availability of raw-tomatoes in my city. I was still doubtful, because the board said 'Green' Tomatoes and not 'Raw' Tomatoes, because where I live, it could probably be a genetically-modified version of the regular tomatoes. However, I still shelled out $2.38 for two gigantic green tomatoes and decided to try my luck with them. Well, obviously my risky-decision paid off, or I wouldn't be ranting on about this new-found vegetable on this blog. So, here goes my next entry for the BM#28, ThakkaliKai (Raw Tomato) Poricha Kootu.

   
Poricha Kootus are called so because the masala powder is made by roasting (Tamil : பொறிக்கறது porikkarthu) Urad Dal, Chana Dal and a number of selected spices and grinding them together. I have taken the freedom to use two ingredients that are not traditionally used in Poricha Kootu Masala : Sesame Seeds and Raw Rice, the former for imparting a nutty flavor and the latter for thickening purposes. They both added beautifully to the already flavorsome Kootu, which I ended up having with Curd Rice at 12 in the night. Yeah, Grad-School and timely dinners don't exactly go hand-in-hand.

THAKKALI-KAI PORICHA KOOTU (Serves 3-4)
Set-up Time : 15 minutes

Experiment Run-Time : 30 minutes

The Shopping List

          Set 1: At the Chopping Board

         Green/Raw Tomato : 2 medium, cut into cubes

          

          Set 2: Poricha Podi

          Grated Coconut : 1/3 cup

          Raw Rice : 1/2 Tbsp

          Coriander Seeds : 1.5 Tbsp

          White Sesame Seeds : 1 Tbsp

          Dried Red Chilies : 4 or 5

          Urad Dal : 1 Tbsp

          Chana Dal : 1/2 Tbsp

          Set 3: Protein Base and Seasoning

          Split Pigeon Peas/Toor Dal : 1/3 Cup

          Mustard Seeds : 1 tsp

          Turmeric Powder : 1/2 Tsp

          Asafeotida : a generous pinch

          Dried Red Chilies : 1, broken

          Curry Leaves : 1 strand

          Sesame Oil : 1 Tbsp

          Salt : As required

Methodology

1. Place the Toor Dal in a pressure cooker along with 1 cup of water, turmeric powder and sufficient salt. Pressure cook the dal for up to 3 whistles. Open the cooker and mash the Dal haphazardly, with the help of a sturdy churning rod and set it aside.

2. In a pan, place the raw tomatoes, salt and little turmeric. Add sufficient water to just cover the tomato pieces. Boil for 10-15 minutes until the tomato pieces are thoroughly cooked.

3. In the mean time, dry roast each of the first five ingredients given in Set 2, individually. Also, gently fry the dals together in a teaspoon of oil until the Urad Dal turns reddish-brown. Cool and grind them all together into a dry powder.

4. Add the cooked dal from step one to the cooked raw tomatoes and continue to boil the tomatoes in the dal. Water maybe added to adjust the consistency, if desired.

5. Finally, add the Poricha Podi into the boiling Kootu. Close with a lid and cook for 5 more minutes on a medium flame. You may cook more if it is too watery, but the raw rice should thicken it up nicely anyways.

6. Heat the sesame oil in a seasoning pan and throw in the mustard seeds, asafoetida, red chilies and curry leaves. Using sesame oil would help in enhancing the nutty flavor that would be imparted by the sesame seeds in the podi. Other oils may underplay this effect and the full flavor of the podi maybe supressed. Pour the seasoning over the Kootu and serve immediately, while the aroma of the sesame oil is still in the air.

     
The Kootu was unbelievable and I am listing ThakkaliKai as "My Culinary Find of the Month". I plan to experiment more with it and see how well it holds up. Like I said, I had it with curd rice and some really spicy Avakkaya. HEAVEN. And that is probably what has kept me going for the past hour and half or so, as I finished cleaning up and wrote this post. Right now, it is past 3 am, and I have loads of Kootu stored away in the refrigerator for a sumptuous lunch tomorrow, and I am going to catch a good night's sleep before I get to tackle it all over again!  

         Check out Blogging Marathon page for the other Blogging Marathoners doing BM#28

Muttaikos Araichuvitta Kootu - Straight from Mylapore!

No ceremonial Tamil meal is ever complete without Kootu. For that matter, no ceremonial Tamil meal in the past was complete without two-dozen dishes placed at their respective locations on a huge Thalavaazhailai (Banana Leaf), freshly cut from the backyard and glistening with droplets of water. Today, we lack the Vaazhailai and the backyard and have to be content with distant dreams from the past. However, the dishes have lived on, twisted and tested according to personal tastes, handed down in families, only to make appearances at festive occasions and celebrations.

Kootu is one such dish, that is inherently Dravidian in its origins. Literally meaning 'to add', Kootus are delightful lentil-vegetable combinations, subtly spiced with the choicest of ingredients. They are thicker than Sambhars and are either eaten with just hot white rice or are aptly paired with Kaara Kuzhambu, Puli Kuzhambu or Vatral kuzhambu and rice. Our ancestors, who were expert nutritionists apart from a zillion other things, encouraged the latter combination, as  the Kuzhambus and rice provided the vitamins, minerals, carbohydrates and fats, while the lentils in the Kootus served as an excellent source of proteins that are often found to be lacking in vegetarian diets. The combinations of lentils and vegetables are virtually uncountable, but hitting the "made-in-the-heaven mix-match" of the two ingredients, to make the many salivating Kootus that we know today, is a feat that must be duly attributed to our brilliant ancestors. Perhaps that's why the Kootus always find a place on our Wedding Menus.

The recipe for Muttaikos Arachuvitta Kootu that we are going to drool over today is my submission for my first-ever Blogging Marathon. My theme for this week happens to be 'Kootus prepared in Tamil Households'. Hosted by Srivalli of Spice Your Life, the Blogging Marathon has seen 27 successful editions and I am pleasantly excited to be a part of Blogging Marathon #28. Here's to many more successful marathons by me and other participants alike. Now onto the recipe.

MUTTAIKOS ARAICHUVITTA KOOTU (Serves 3-4)
Set-up Time : 15 minutes

Experiment Run-Time : 30 minutes

The Shopping List

          Set 1: At the Chopping Board

          Cabbage : 1 medium, shredded

          Onion : 1 Large, sliced thinly

          

          Set 2: Kootu Podi

          Grated Coconut : 1/2 cup

          Cumin Seeds : 1 Tbsp

          Coriander Seeds : 2 Tbsp

          Whole Peppercorns : 1 Tbsp

          Dried Red Chilies : 4 or 5

          Set 3: Protein Base and Seasoning

          Bengal Gram Dal/Chana Dal : 3/4 Cup

          Mustard Seeds : 1 tsp

          Turmeric Powder : 1/2 Tsp

          Asafotida : a generous pinch

          Dried Red Chilies : 1, broken

          Curry Leaves : 1 strand

          Vegetable Oil : 1 Tbsp

          Fresh Coriander Leaves : For garnishing

          Salt : As required

Methodology

1. Place the Chana Dal in a pressure cooker along with 2.5 cups of water, turmeric powder and sufficient salt. Pressure cook the dal for up to 5 whistles. Chana Dal takes longer to cook compared to other dals and may prove to be one hard nut to crack, if not fully done. 

Once the pressure is relieved, open the cooker and mash the Dal haphazardly, with the help of a sturdy churning rod. Keep the Dal aside.

2. In a separate pan, dry roast all the ingredients given under Set 2, adding the grated coconut at the very end. Once the coconut is slightly roasted, remove the pan from heat. Grind the spices, on cooling, to obtain  the fragrant Kootu Podi (powder). This powder can be made in advance and stored for up to a few weeks. 

3. Now, add the shredded cabbage and salt to the same pan and gently sauté the leaves. Cabbage gives off water when it cooks, so there is no need to add any additional water for cooking. 

After about 6-7 minutes, tip in the mashed Dal into the cabbage and allow the mixture to come to a boil. A little water maybe added to adjust to the desired consistency.

4. When the Dal-Cabbage mixture is on the verge of boiling, add the Kootu podi and mix well. Allow the mixture to boil for an additional 3-4 minutes and turn the heat off.

5. In a smaller pan, heat some oil and add all the seasonings one by one, starting with asafoetida, mustard seeds, red chilies, and curry leaves. Once the cracking subsides, add the onions and sauté until they turn translucent. Quickly pour the seasonings over the Kootu and give one final mix. Garnish with some fresh coriander leaves and serve hot with white rice, ghee, and spicy Kaara Kuzhambu. 

   
The specialty of an Araichuvitta Kootu is the very fact that the masala is freshly ground prior to its preparation. The aroma and fragrance imparted by the freshly ground masala are on a different plane altogether, in comparison with the store-bought Sambhar and Rasam Podis, that are invariably stacked up on our shelves. I love to eat this Kootu with papad and rice. Sometimes, I increase the spice-level by several notches with the addition of extra-doses of peppercorns and dried red chilies. The resultant Kootu forms a heavenly combination with curd-rice. I am so fond of it, that my brain no longer registers the ingredient measurements for the regular Kootu, and my friends are often left gasping for water, when they mix it with Kaara Kuzhambu. Hilarious! But rest assured, the portions given above yield a perfectly mild-spice Kootu. One that I am sure you can enjoy with both Kuzhambu and Thacchu Mammam alike.

Check out Blogging Marathon page for the other Blogging Marathoners doing BM#28