It is a mixture of vegetables and a variety of legumes  like chenna(konda kadalai) , whole mung dhal( pachai payaru) and  lobia (karamani).

INGREDIENTS

Chopped  Vegetables – 1 cup

Soaked legumes – 1 cup

Small lemon size tamarind

Vegetables used for this preparation are ash gourd (pooshanikai), red pumpkin (parangikari) carrot,  bringal, plantain, mochai parrupu.   Cut all these vegetables into small square pieces.

Soak the legumes overnight.

TO FRY AND GRIND

Chenna dhal – 1 tsp

Urud dhal – 1 tsp

Pepper – 1/4 tsp

Red Chillies – 6 nos

Asafoetida – 1/2 tsp

Edible oil – 1 tsp

Grated coconut – 2 tbl spoon

FOR SEASONING

Mustard – 1/2 tsp

Broken urud dhal -1/2 tps

Fresh curry leaves – 10 – 15 nos

Grated coconut – 1 tsp

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PROCEDURE

-Strain the tamarind with a cup of water.  Cook the vegetables in the tamarind water.  Pressure cook the legumes by adding salt to it.

-Add 1 tsp of  of oil to the pan and fry all the ingredients to be ground except coconut, till they are golden brown. Allow it to cool and grind into  a smooth paste along with coconut.

-Add this paste to the tamarind – vegetable mixture and bring it to boil.  Let it boil for about 2 minutes.  Keep stirring  it continuously to avoid burning at the bottom.  Season it with mustard, urud dhal, curry leaves.  Dry fry the coconut and sprinkle over it.

Very tasty and spicy kadalai kootu  is ready.  It can be had with plain rice.  It is also an excellent side dish for chapathi and dosa.