Authentic Kodava Kootu Curry Recipe - Coorg Style Mixed Vegetable Stew

To begin making the Kodava Kootu Curry preparation guide - Mixed produce Stew, chop all the vegetables and keep it ready.burning up a flat skillet on medium burning up, stream in gently some ghee toss in in mustard seeds an cumin seeds and allow it to crackle for few seconds. toss in coriander seeds, chana dal, urad dal, uncooked rice, parched red chillies and saute for few moments till they are lightly roasted. toss in in grated coconut and turmeric ground mix and saute till the coconut have lightly roasted.Once done, cool them down and toss in all the components into a mixer along with tamarind and little bit of liquid and grind it into a creamy paste. Pressure prepare the vegetables along with a little table salt and 1/4 cup of liquid for 2 whistles and turn off the burning up.To make the Kootu Curry, keep a pressure cooker on over a medium burning up.

stream in gently some shortening toss in cut up tomatoes and saute till they turn slightly mushy.toss in in the ground coconut paste, keep stirring for couple of moments, toss in the washed toor dal along with 1-1/2 cups of liquid, table salt to palate and pressure prepare the dal for 4 to 5 whistles and turn off the burning up.Allow the pressure to release naturally and mix gently in the cooked vegetables and give the kootu curry one last toss together.

Check the table salt and adjust to palate accordingly.

Once done, transfer the Kootu curry to a serving container.To make the tempering, burning up a tadka skillet on medium burning up, stream in gently ghee, toss in in mustard seeds and allow it to splutter.

toss in curry leaves and leave it to splutter and toss in garlic and pinch of hing, saute till they soften. Once done stream in this tempered components over the Kodava Kootu curry and dish up burning.dish up the Kodava Kootu Curry preparation guide - Mixed produce Stew along with Mangalorean Neer Dosa  and Semiya Payasam for your weekend Breakfast.