Vazhaipoo Kootu (வாழைப்பூ கூட்டு)

Recipe Categories: Indian

Vaazhaipoo Kootu (வாழைப்பூ கூட்டு)

SERVING SIZE – 2 to 3

INGREDIENTS:

  • Vazhaipoo – 1 no
  • Channa dal – 2tbsp
  • Toor dal – ¼ cup
  • Sambar powder – 2 tsp or to taste
  • Turmeric powder – ¼ tsp
  • Hing – ¼ tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Mustered seeds – ¼ tsp
  • Curry leaves – few
  • Coriander leaves – few

Vaazhaipoo

PREPARATION:

  • Soak the channa dal in water for 30 minutes.
  • Cook the toor dal with tumeric powder and water up to 3 whistles. When it cools mash it and keep it aside.
  • Remove the petals from the vazhaipoo, take the flowers out.  In Each flower remove the bud and small pale pink skin. Discard both.

Vaazhaipoo BudVaazhaipoo Small Pale Pink Skin

  • Chop the flowers into small pieces. Discard the bottom thick stem(see below image). Put it in the buttermilk and turmeric mixed water (to avoid discolor).

Vaazhaipoo cut pieces and discarded stemButtermilk and Turmeric mixed waterVaazhaipoo cut pieces

  • Take a kadai, squeeze the chopped vaazhaipoo from the water and add it. Add the soaked channa dal, sambar powder, hing, some water and salt. Cook until it becomes tender.
  • Grind the coconut with water to paste.
  • Then add the ground coconut paste, cooked-mashed toor dal. Mix it well.
  • Heat the oil and add mustered seeds. When it splutters, add the curry leaves and pour it into the kootu. Garnish it with coriander leaves.
  • Serve it hot with rice or as a side dish.

Note and tips:

  • When removing the florets from the Vaazhaipoo, as you get to the core, you can directly chop the florets. No need to remove the bud.
  • Before starting the process of removing the florets , apply oil to hand to avoid stickiness and black coloration. Keep applying as needed.
  • Instead of grinding the coconut, sauté it in the little oil and add it in the kootu.
  • Instead of sambar powder, you can substitute with red chili powder and coriander powder.

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