- Broad Beans – 10 to 15 Nos
- Thuvar dhal – ½ cup
- Tamarind – Big Gooseberry size
- Big Onion – 1 (Medium size)
- Tomato – 1
- Garlic flakes – 4 Nos (optional)
- Sambar Powder – 2 teaspoons
- Turmeric Powder – ¼ teaspoon
- Salt – 1 teaspoon or as per taste
- For seasoning:
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Jeera – ½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Asafotida powder – a pinch
- Curry leaves – few
- Green Chillies – 2 Nos
Pressure cook thuvar dhal along with a pinch of turmeric powder till soft.
Chop onion and tomato finely. Cut the broad beans into medium size pieces.
Soak tamarind in little water and squeeze out thick juice. It should be one to two tablespoon juice.
In a kadai put the oil and when it is hot add mustard. When it splutters, add urad dhal, jeera, asafetida powder, curry leaves, garlic flakes chopped finely, green chillies slit lengthwise and fry just for a second. Add chopped onion and fry till it becomes transparent. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder, salt and stir well. Add broad beans pieces and mix well. Add enough water just to cover the vegetable. Stir well and cover with a lid. Cook on medium flame for two to three minutes or till the vegetable is soft. Add cooked dhal and stir well. Allow to boil. Then add tamarind juice and mix well. Close with lid and cook on low flame for two to three minutes.
Note: Garlic can be added in seasoning or you can cook garlic along with dhal. If you do not like garlic, you can omit the same. This kootu can be taken mixed with hot rice along with fried appalam / vadavam.
Tips: You can also prepare the above kootu using Brinjal. You can use thurvar dhal or green gram dhal.