Beans Carrot Tamarind Stew

Kootu is a type of dish made in South India which traditionally uses ground coconut paste. This differentiates it from Sambhar or Rasam. Puli Kootu is a variation of this preparationwhere tamarind is used as the stock base and it gives the dish a tangy flavour.

Ingredients:
Finely chopped Beans – 1 cup
Finely chopped Carrot – 1 cup
Toor dal – ½ cup
Turmeric powder – ½ tsp
Ghee – 1 tsp
Black peppercorns – 1 tsp
Channa dal – 1 tsp
Urad dal – 2 tsp
Coriander seeds – 1 tsp
Red chilli – 4
Cumin seeds – ½ tsp
Grated coconut – 2 tsp
Tamarind – 1 gooseberry size
Asafoetida – 1 pinch
Mustard seed – 1 tsp
sesame oil – 1 tsp
Curry leaves – 1 spring
Salt as required

Steps:
Add ½ cup toor dal, ½ tsp turmeric powder with a cup of water and pressure cook for three whistle.

In parallel, add 1 cup chopped beans and chopped carrot in a pan and cook well.

Add 1 tsp of ghee in a pan and melt. Then add 1 tsp of black peppercorns, roast until start splutter.

Remove them and add into a mixer jar.
In the same pan, add 1 tsp Channa dal, 2 tsp urad dal, 1 tsp coriander seeds, 4 red chilli and roast until lentils turn into golden in color. Remove and add them into the same mixture jar with roasted peppercorns.

Then add 1 tsp of cumin seeds and 2 tsp of grated coconut with mixture jar and grind into smooth paste all together.

Now add 1 cup of tamarind extract in a pan with 1 pinch asafoetida and required salt and bring to boil.
Then add cooked vegetables and toor dal and bring to boil.