Authentic Tamil Nadu Kootan Chorru
A comforting one-pot rice and lentil dish loaded with seasonal vegetables and aromatic spices. This hearty South Indian classic offers a wholesome, flavorful meal bursting with traditional flavors.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the rice and toor dal together and soak them in 4 cups of water for about 15 minutes.
2
In a pressure cooker, heat the sesame oil or ghee. Add mustard seeds, cumin seeds, curry leaves, dried red chillies, and asafoetida, letting them splutter.
3
Add the chopped onions and sauté until translucent, then add the tomatoes and cook until soft.
4
Toss in the mixed vegetables and sauté for a couple of minutes.
5
Pour in the tamarind extract, sambar powder, turmeric powder, and salt. Stir well.
6
Add the soaked rice and dal along with the soaking water into the cooker.
7
Cover with the lid and pressure cook for 4 to 5 whistles on medium flame until the rice and dal are completely mushy and well-blended.
8
Allow the pressure to release naturally, then mash the contents slightly with a ladle to achieve a uniform, creamy consistency.
9
Garnish with freshly grated coconut and a drizzle of hot ghee before serving hot with appalam.
Ingredients
1 cup raw rice, washed and drained
1/2 cup toor dal (split yellow pigeon peas)
1 cup mixed vegetables (drumstick, brinjal, pumpkin, and broad beans)
1 small onion, chopped
1 tomato, chopped
1/4 cup freshly grated coconut
1 tbsp sambar powder
1/2 tsp turmeric powder
A small lemon-sized ball of tamarind, soaked and extracted
2 tbsp sesame oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 dried red chillies
A pinch of asafoetida (hing)
Salt to taste
4 cups water
*This AI-generated recipe may contain inaccuracies.