We have been posting some Poritha Kootu recipes recently and (at least for a while) this is our last recipe for a Poritha Kootu that does not include tamarind. In the future we will post a few recipes that do contain tamarind, but for now our focus has been with those that don’t, as it is the most common way to make this dish.
This version uses toor dal for a change. Our previous recipes have used mung dal, but Meenakshi Ammal recommends toor dal for this one as it is a better fit for the flavours used.
Are you after other Kootu recipes? Try Brinjal Asadu, Poritha Kootu with Tamarind, Poritha Kootu with Simple Spices, Poritha Kootu without Tamarind, Poritha Kootu with Simple Spices and Poritha Kootu with Sambar Spices.
Are you after Sambar and Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy). Try these Sambar recipes: Classic Seasoned Sambar Version 1, Version 2, Version 3 and Version 4. You can also try a Buttermilk/Yoghurt Sambar.
Browse all of our Kootu recipes, all of the Sambar and Kuzhambu recipes, and all of our Toor Dal recipes. Our Indian Dishes are all here and our Indian Essentials are here. Or simply explore our Early Autumn dishes.
Kootu is a good way to use up small amounts of vegetables that might be sitting in your vegetable crisper. Today, I used the last of a zucchini, a carrot waiting to be used and some rainbow chard/spinach from the garden
Poritha Kootu without Cumin
source: Cook and See 1 by S. Meenakshi Ammal
Cuisine: South Indian
Prep Time: 3o mins or more to cook dal
Cook Time: around 20 mins
Possible vegetables include Ashgourd, Indian Cucumber, Potatoes, Eggplant, Snake Gourd, Chow Chow, Drumstick, Country Runner Beans. Carrot, Pumpkin, Peas, Zucchini.
You can also use Ridge Gourd, Cluster Beans, Drumstick Leaves and Amaranth leaves and Stems.
1.25 cups red gram dal (toor dal)
0.75 tspn salt
1 tspn black gram dal (urad dal)
3 dried red chillies
1 Tblspn grated coconut (frozen grated coconut is Ok)
2 tspn ghee
0.5 tspn mustard seeds
0.5 tspn black gram dal (urad dal)
Cook the dal until quite mushy/pastey. This will take around 30 mins unless the dal is old and drier – then it will take longer.
Prepare the vegetables and cut into suitable sized pieces. Cook in 0.5 cup of water, adding more if necessary, with the salt. Cook the vegetables well.
Meanwhile, sauté the chillies and the urad dal and grind into a paste with the coconut. You can add a little water to make a paste if desired.
Add the cooked dal to the vegetables, adding some water if the mixture needs to be thinned, and let the mixture boil well. Add the ground coconut paste and mix well.
Add the asafoetida and stir, then turn off the heat. Garnish with the curry leaves.
Make the tadka by heating the ghee in a small pan, adding the mustard seeds and allow to pop without burning them. Add the urad dal and fry for a moment or two, then pour the ghee and all over the curry leaves and dal.
Cover with a lid and leave for 2 mins to allow the flavours to infuse. Serve and enjoy.