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.
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

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.

At this stage, add ground paste and mix it well. Cook this for 5 minutes.

Now add 1 tsp of sesame oil in a pan. Once oil hot add 1 tsp mustard seed , 1 tsp urad dal.

Once mustard start spluttering add 1 spring curry leaves. Add this seasoning with the stew.

Now amazing beans carrot tamarind stew is ready to serve.

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