Today's Lunch Box had
Sun Dried Fries/ Vadiyalu
Cumin pepper Rasam
Dosakaya/ Yellow Cucumber - 1 medium
Toor Dal - 1 cup
Salt to taste
Oil - 1-2 tsp
Turmeric powder a pinch
For the paste
Coconut - 2 -3 tsp
Green Chilies - 2 long
Cumin Seeds - 1/2 tsp
Onions - 2 tsp
Mustard seeds + Urad dal - 1/2 tsp
Red Chilies - 2 -3
Method to prepare:
Pressure cook the toor dal till soft. Mash well if you like.
Peel the dosakaya and scoop the seeds inside. Cut into small chunks.
Grind the coconut, green chilies and Cumin seeds to a smooth paste by adding some water. Keep it aside.
Wash and heat the pressure cooker again with oil, add the mustard, red chilies, curry leaves and then onions. Sauté for a min.
Once the paste gets cooked, add required quantity of water. Cover it with the lid and pressure cook for another whistle. The gravy you get is more of a thick but loose liquid, which goes excellent with steamed rice and vadams!
Note: This is no way an authentic way of making a kootu but then I never know one. Also I believe innovation leads to new dishes. But most important of all, Konda loved it, which should say a lot about this dish.
Adding red chilies was purely to satisfy hubby dear, you can omit it or increase the green chilies. And of course miss those onions too.