Kootu is really easy to make, especially in a Ninja Foodi. It is a quintessential Tamil food and I enjoyed learning to make it. I got a snake gourd from my grandmother’s garden in College Station. I had a lot of fun making this recipe and thought I’d share it with you!
Ingredients:
- 1 cup chopped snake gourd
- 1/8 cup masoor dal
- 1/8 cup moong dal
- 1/8 tsp turmeric powder
- salt (to taste)
To Roast and Grind
- 1 1/2 tbsp grated coconut
- 3/8 tsp cumin seeds
- 1/8 tsp peppercorns
- 1/2 tsp urad dal
- 3/4 tsp chana dal
- 1/2 a dried chili
- 6 to 7 curry leaves (fresh from our garden)
- 1 tsp canola oil
Tadka
- 1/2 tsp canola oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 pinch asafoetida
Directions:
- Wash the moong and masoor dal and soak them in 1 cup water. Add the turmeric and salt.
- Power on the saute mode on medium heat in the Ninja Foodi. Next, add 1 tsp oil and add all the ingredients mentioned under “to roast and grind” and saute until the lentils start turning golden.
- Remove from the Foodi and set aside to cool. When cool enough, grind the ingredients with a little water to form a thick paste.
- Add 1/2 tsp oil to the pot and add all the ingredients for the tadka. Let the mustard seeds pop. Keep the saute mode on high.
- Now add the chopped vegetable, soaked lentils along with water, 1 cup water. Switch off the saute mode.
- Add the ground paste to the Ninja Foodi and close the lid. Pressure cook at high for 7 minutes. Wait for the pressure to release.
- Enjoy!
This stew tastes best with hot rice and ghee. You can also enjoy it with chapati. Any kind of squash or gourd can be used instead of podalanga.