This is a delicious dish that can be made with Ash Gourd, Winter Melon, Bottle Gourd, Green Squash, Pumpkin, drumsticks or a mix of vegetables. It includes brown chickpeas (kala chana) cooked with toor dal for both silky smoothness with the chunky chickpeas. It is a dish from Tamil Nadu.
Similar recipes include Curry Leaf Kuzhambu, Beetroot Vathakuzhambu, and Poritha Kuzhambu with Tamarind.
Or browse all of our Kuzhambu recipes.
Continue reading “Indian Melon and Tamarind Kuzhambu with Brown Chickpeas | Kadalai Puli Kuzhambu”
Kootu (or Koottu) is a simple, yet delicious dish that’s made in most Tamil homes in Tamil Nadu in South India. While it can be made at any time, it is especially important during some festivals, such as Pongal.
This kootu is different from the traditional Aviyal as the mix of ingredients is different. Each Tamil home has their own style of making this kootu and the vegetables chosen also differ from home to home. Kootu usually includes lentils and is similar to sambar and kuzhambu, but there is a variation that is similar to Aviyal in that lentils are not used but a variety of vegetables are included. Most kootus are spiced with a coconut, cumin and red or green chillies in a paste – sometimes spices are kept to a minimum and just a coconut paste is used.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Melon and Tamarind Kuzhambu, and Aviyal.
Browse all of our Kootu recipes and all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Kootu with Coconut”