i made cabbage kootu today , took pictures , etc . thought i’ll send it as K thing to one hot stove( i though we have to post it on saturday) ..
hmpf..now i have to go with my 2nd choice…

BTW, looks yummy

hey, who said there can’t be two types of kootu? - bee

Very versatile recipe, Bee n’ Jai. So the ghia-chana dal found her cousin here :).

Red chard-never tried that before, but since i love chard and kootu, am sure this combination is going to be superb. My other favorite is moong+pumpkin (but i better not talk about pumpkins for few months here. But well, the recipe features pumpkin seeds, so my favorite is in) :-D and thanks for the podi recipe.

A favourite in our family too. I used to go by own ‘guess-recipe’, so this is good to have.

…and every week, Nupur goes, “I hope Bee and Jai cook up some more yummy goodness for the A-Z this week”! Thanks for the lovely lovely dish.

I have relished this in my best friends home who is a Palghat Iyer

hi bee
i have many kerala frens and they used to make this for me whenever i go to theirs but i never tried.
u made it look so simple and on top of that an amazing picture to make anyone want to make!!
woh!!!

Now we are talking!!! Beautiful recipe and photo.Thanks Bee!:))

I have never heard of kootu podi and pumpkin seeds added to it. very new and nice. nice entry!!

cheers
sharmi

Bee & Jai,
You are simply amazing..You come up with a new post every day..I had never heard of kotu..Thanks for the recipe..Beautiful pic too

I am a confused Tamil-Malayali too, and in my home, there was a difference between molagootal and molagooshyam! I don’t know enough, but I thought that molagooshyam had more molagu, less coconut and was not as versatile with vegetables. Either way, I loved both!

I can relate to the freshly-made podis. So much so that on the rare occasion that a pre-made podi (still ground at home mind you, just pre-made) was used, it was called “podi-poota sambar” at my home :-)

Thanks for the beautiful recipe, and for bring back memories.

yes, there is a difference between molagootal and molakooshyam. the ingredients are almost the same, the proportions vary. - bee

Totally agree with the Tamil obsession with podis, My MIL visited last year and she brought a suitcase full of so many types of powders, we have no idea what to use where! My pantry is full of unidentifiable podis now.

after you have them for 8-9 months and they all start getting old, they smell and look the same. then chuck them all and just keep one, for nostalgia’s sake. - bee

that look gorgeous.. and I do love podis.. they go so well with Idlis and dosas..

-Sushma

lol lol @ Bees’s response to Sig’s comment.

Thats a very unusual recipe Bee.Looks like an all in one, super healthy dish :).

Wonderfull picture.I love kootu. Adding pumpkin seed is quite new to me.

i was looking for this recipe:)thanks a lot jai

Ha ha ha.. and you think I want to remember those three months I’m waiting for the expiry date to destroy the evidence… Hope Siv doesn’t read this.

Though I am neither a Malayalee nor a Tamilian, My mom prepares kootu. The only difference is instead of pepper and cumin goes something else. Anyday, I prefer kootu over sambhar.
Is that red color due to chillies? Mine is never that red. :-(

red chard

I liked your intro of this dish. So there are Keralites who are actually Tamil, only the ones belonging to Palghat ?

there are tamil-speaking iyers and non-iyers spread all over kerala, but there’s a concentration of them in palghat (which is only 1/2 hour drive from coimbatore in TN) , and they have a unique cuisine. - bee

Hi Bee

Thanks for your entry to the RCI Event. Could you send me a picture of the same to veggiecuisine@gmail.com

Nice way to use Red Chard and other greens…Made something like this the other day, used toordaal-spinach and some pickle masala…so a kinda gujju podi, I guess?

I made this kootu today.it came out very good:)I never made these types of powders before ,simply becasue i would never know the quantities well.But this one explained the quantities in a simple way:)Thanks:)But it didnt look this dark.:(

the darkness in ours came from the red chard. glad to hear you liked it. - bee

I love kootu, hated it as a kid and love it as an adult. This looks like a cool recipe, and I like your garnish. Nice picture!

Hi Jai and Bee, your top photo here looks so inviting — that rich dark kootu with the toasty-green pumpkin seeds is too much to resist! Just lovely, thanks

I am from the “molagooshyam” and “molagootal” belt. The latter used to be cooked everyday in my home. Molagooshyam has a very interesting flavour because of the combination of black pepper with moong dal and plantain or yam.

Hey you two! I’ve made this for the second time tonight- excellent recipe and podi- and a very good way to use up odd veggies!

I found a shortcut to avoid repeated food-processor use: grind a larger batch of coconut, podi and gur together, then freeze it in portions. Even quicker kootu! ;-)

that’s a neat idea. glad you liked it - b.

[…] dhaniya… and… the rest was a mystery. Now, I have made a few South Indian podis: kootu podi, bisibele hulianna podi, milagai podi; this was definitely not one of those. Well, that left only […]

[…] for the package and on a Tuesday received a lovely package in the mail. It had a very fragrant kootu podi, Bee’s favorite California chocolate, a beautiful purse from India and peanut chikki :). […]

Yeeeaahh! I finally got to try this mix!! I loved it - I already made two versions of the Kootu Podi. Thanks a lot!! So happy to get to cook Indian food again.

[…] and Jai’s (Jugalbandi) Kootu podi (spice mix for vegetables cooked with dal) from Southern […]

I love kootu podi - and yes, we love our podis! i use it in a different way though - do a tadka of mustards seeds and add any vegetable. When the vegetable is 3/4 done, add some kootu podi and toss with the veggies. It gives a great crunch to the vegetables and is delicious!

[…] and Bee have a Kootu Podi that they use with red chard, and a wonderful explanation of this Tamil […]