Thursday, March 18, 2010

Winter Vegetable Sukke

This is the dish I tried from Singing Chef blogby Raaga for the Tried and Tested challenge. She has an amazing blog and I was not sure what to try out first. I choose this recipe for a couple of reasons. Being a south Indian kootu is a staple at dinner time in my house. This dish had a different combination of spices and it is always fun to jazz up old dishes. This recipe also gives you the option of being creative by using any vegetable combination you like. The Sukke (I tend to call it kootu) was very tasty and it is a great addition to my repertoire. Here is how I did it..

- 2 carrots
- 2 turnips
- 1 potato
- 2 tsp coconut
- 1 tsp rice flour
- small lemon size tamarind softened
- 1/4 tsp Turmeric
- Salt to taste

Dry roast in a pan (oil is optional):
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Urad Dal
- 3-4 Red Chillies

- 1 tsp oil
- 1/2 tsp mustard seeds
- pinch of hing
- few curry leaves

1. Peal ( I did not peal my potatoes as the skin was tender) and chop all the vegetables to bite size pieces. Boil the vegetables with some salt and turmeric till they become tender.
2. Grind the fried spices with coconut, tamarind, red chilies, rice flour (I added this as I wanted to reduce the quantity of coconut in the dish) to a coarse paste.
3. Add it to the vegetables and let it for 4-5 minutes at medium heat.
4. In a separate pan heat a teaspoon of oil and add the mustard seeds. Once it starts to splutter add hing and curry leaves. Add this to the simmering vegetables.

This will taste very well with rice but we had it with pesarattu

Off it goes to Dil se tried and tested event



Nice "Kootu" ;-) I am glad you liked what has been a family favourite of ours!

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