Ingredients and Method to make Dudhi Kootu
1/2 cup of split pigeon peas (Tur dhal/ tuvaram parappu )
1/4 cup of split chick pea lentil (Chana dhal/ kadalai parappu)
1/3 cup grated coconut (nariyal/ thengai poo)
3-4 dry red chillies (or according to taste)
3/4 tsp cumin seeds (jeera/ jeeragam)
2 cups of water or as needed
salt to taste (namak/ uppu)
1/4 tsp turmeric powder (haldi/ manjal podi)
For tempering
2 tsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
a pinch of asafoetida (hing/ perungayam) (optional)
Optional garnish
1 sprig of curry leaves (about 7 to 8 leaves) (kadi patha/ karvapillai)
Pressure cook the split pigeon peas with sufficient water until soft. This can also be cooked on the stove top or in the microwave until soft and mushy. Mash the cooked lentil well and keep aside.
Grind the coconut, cumin seeds and dry red chillies adding very little water to a smooth paste. Keep aside.
In a heavy bottomed pan,add the split yellow chick pea at the bottom,then add the cubed bottle gourd, 2 cups of water, salt to taste, turmeric powder and cook on low to medium heat until both the lentil and the bottle gourd are soft but not mushy.
Add the cooked red gram lentil, the ground paste and mix well. Let this simmer for a few minutes. Adjust salt to taste.
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Heat the oil and add the mustard seeds and split black gram lentil, when the mustard seeds start spluttering and the black gram lentil starts turning red add pinch of asafoetida if using, stir once or twice then add this oil+mustard seeds+lentil combo to the cooked bottle gourd and mix well.
If planning to garnish, then tear curry leaves into smaller pieces and add on top of the curry. Mix well.
Serve hot. Serves 2 to 3
