Kootu is a simple and delicious dish which is made in every South Indian household as a side dish for rice, chappati or roti etc. Kootu is generally made with Brinjal or Senai (Yam) or Drumstick or Cabbage. Potato is not generally used to prepare a kootu. My mom made this Kootu once with Potato and it tasted great.
Moong Dal – ¼ cup
Oil – 2 tbsp
Mustard Seeds- 1 tsp
Urad Dal – 1 tsp
Onion (Small sized) – 1 (finely chopped)
Curry Leaves – from 1 twig
Asafoetida – one pinch
Tomato – 1 (finely chopped)
Potato – 2 (peeled and chopped into cubes)
Turmeric Powder – 1 pinch
Salt – to taste
To Grind into a paste:
Grated Fresh Coconut – 3 tbsp
Red Chillies – 2 to 3
Cumin Seeds – ½ tsp
Wash the Moong Dal and pressure cook it with ¾ cup of water for 2 whistles in medium flame till the Dal becomes soft. Keep aside.
Heat the Oil in pan. Add Mustard Seeds and Urad Dal. In a few seconds, add Onion, Curry Leaves and Asafoetida. Cook the Onion soft.
Add Tomato, Potatoes, Salt and Turmeric Powder. Mix and cook for 2 minutes.
Add a cup of water. When it comes to a boil, cover the pan and simmer for 6 to 8 minutes till the Potatoes become soft.
Add the boiled Moong Dal. Mix well. Add water if the gravy seems to be too thick. Simmer for 3 to 4 minutes.
Grind the Coconut, Cumin Seeds and Red Chillies into a fine paste with required water. Keep aside.
Add the ground Coconut paste and mix.
Cook for 2 to 3 minutes.
Transfer to a serving bowl.
Make the Curry little thinner than the consistency which you prefer since it will become thicker after some time.
The gravy should be medium thick gravy when you serve.