Browsing through my drafts which contains a miniscule number of drafts now, I found this which I made 3 months ago. I guess it did not fit in any event and just stayed behind . This post is another post which is dear to me because this was the first one where I started experimenting with natural light. Having taken pictures with the flash until then, it was very hard to find the right spot and direction in the house. I pretty much stuck myself to the tv and was standing at awkward angles trying to take this picture.
And this was the picture where I saw what natural light could do to your pictures and I have never gone back to the flash. Now that is also a main reason for my miniscule drafts because it gets dark pretty soon around 5 pm these days. I know many of you are facing the same issue and I am already waiting for the next time change where there is light until 8 pm .
Kootu is basically a mix of lentils and any vegetable. It can be simple or you can add a ground masala for more flavor. Here I have also added tamarind juice and we loved the tanginess. So if you are looking for a change, this is the recipe to try out. Off to the recipe.
Ingredients – For masala
2 tsp coriander seeds
1 tsp peppercorns
1 tsp urad dal
3 tsp channa dal
1 red chilly
1 tbsp coconut
Ingredients – For kootu
5 tbsp channa dal
3 cups kothavarangai chopped
Small piece of tamarind (1 cup juice)
Curry and coriander leaves
1 tsp oil
Mustard and urad dal
Cook kothavarangai and channa dal together. I use a pressure cooker.
Prepare the masala next. Dry roast the ingredients under masala except the coconut. (Coriander seeds, peppercorns, urad dal, channa dal and red chilly)
Meanwhile heat the tamarind juice in a vessel.
Bring to a boil and add salt.
Add the ground masala.
Allow the mix to heat through, say 2 minutes.
Add the cooked dal and vegetable.
Mix well and simmer for 5 minutes.
Turn off the stove. Add curry and coriander leaves.
Do the tadka. Heat oil and add mustard seeds. When they splutter add the dal. Turn off the stove when the dal turns golden brown.
Add the tadka to the kootu.
We enjoyed the kootu and loved the tanginess of the tamarind in it.