Tamil Style Mixed Vegetable and Lentil Stew

Right from the name to the recipes shared I like everything about this blog Lazy Cook Manual. So when I was asked to be a guest author I was elated. 

I love food. No one believes me when I say that, judging by my petite frame. But the truth is, I am absolutely passionate about two things in life - food and travel. And the highlight of my travels too is sampling the local cuisine. I like talking to different people and follow their food stories and traditions - can be friends, friend’s families, relatives, co-workers, locals while travelling. And thanks to that I’m now the proud owner of some very authentic recipes. To some of these recipes, I try add my own flavours and some I love in their original form.

Today I am sharing the recipe of a comfort stew which is simple and healthy. It’s something which I learnt from my Tam-Brahm friend’s mum. To a layman it can pass off as a cousin to the familiar sambhar. I like using fresh ingredients and creating my own spice blends. Have done the same for this recipe. You can try this out the day you feel lazy but want to have a wholesome meal.

So without wasting time, here is the recipe for  Tamil Puli Kootu. 

Ingredients

• ½ Cup Beans Finely Chopped
• ½ Cup Carrot Finely Chopped
• ¼ Cup Toor Dal
• 1 tsp Salt(as per taste)
• 1 Lump of Tamarind or 1 tablespoon Tamarind Paste
• 1 pinch Asafoetida (Hing)

FOR GRINDING

• 2 tsp Ghee
• 2 tsp Coriander seeds
• 2 tsp Split Channa Dal
• 2 tsp Urad Dal
• 2 Red Chili
• ¼ tsp Peppercorns
• 1 tbsp Grated Coconut
• ¼ tsp Cumin Seeds

FOR TEMPERING

• 2 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Split Urad Dal
• 1 tbsp cashew nuts
• Few Curry leaves

Instructions 

SOAKING TAMARIND

• Soak tamarind in warm water and extract the juice. Set this tamarind juice aside

COOKING DAL

• Take the toor dal in a vessel and add water along with a pinch of turmeric. Pressure cook the dal allowing it for 3-4 whistles. Once the dal is cooked, mash it nicely and set this aside

COOKING BEANS AND CARROT

• In a sauce pan add the chopped beans and carrots. Add a cup of water along with turmeric powder, little salt and let the veggies cook.

PREPARING GRINDING INGREDIENTS

• Heat ghee in a pan. Add coriander seeds, channa dal, urad dal, red chillies, peppercorns and fry till the dal turns light brown.

GRINDING PROCESS

• Take these ingredients in a mixer jar. Add cumin seeds and grated coconut to the mixer jar
• Grind everything to a smooth paste and set the paste aside

COOKING TAMARIND

• Heat a pan/karahi. Add tamarind along with salt and pinch of asafoetida. Let the tamarind extract boil for 5 mins to get rid of the raw smell of tamarind.
• Then add mashed dal. Add the cooked beans and carrot after this, followed by the ground coconut-spice paste. Give it a good stir. Bring it to boil and switch off the flame.

TEMPERING PROCESS

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and cashew nuts fry for a minute. Finally add few curry leaves, pinch of hung and 1 dry red chilli. After half a minute or so switch off the flame.
• Add this tempering to the Beans Carrot Puli Kootu and mix well. 

SERVING IDEAS

• You can serve the Mixed Vegetable Puli Kootu with Rasam, Rice and Poppadum. Bon appetit!