Indian

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

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.

• 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).

• 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.