Radish/Daikon/Mullangi kootu:
This is a very easy to make kootu. The star ingredient in this kootu is Radish. The combination of the radish with perfectly cooked moong dal and the spices that complement it, elevates this very humble dish to a different level.
The trick to reducing the pungent smell of radish lies in adding some freshly grated ginger as a part of the seasoning. Alternatively, a small piece of ginger or a pinch of dried ginger powder(Sukku podi) can be added while cooking the radish.
The health benefits conferred by daikon are too many, to be ignored. It is believed to help in strengthening the immune system, and is particularly helpful for folks with respiratory issues. It aids in detoxification as well.
Ingredients:
Moong dal- 1/2 cup
Radish/Mullangi pieces- Skin peeled and chopped amounting to a cup
Salt- to taste
Oil-2 tsps
Notes:
I generally soak the dal overnight. This helps in faster cooking, and enahanced digestibility. Soaking for a longer time period is said to help with reducing the anti nutrients ,like phytates found naturally in pulses.
Make sure to discard the water that was used for soaking. Add fresh water prior to cooking.
Ingredients (required to be ground into a paste):
Grated coconut-1/2 cup
Green chillies/Red chillies- 2
Cumin seeds-1 tsp
Grated ginger/Dry ginger powder- 1 tsp
Adding very little water, grind these ingredients into a fine paste. The spice paste for the kootu is ready.
Spices for seasoning:
Mustard seeds-1 tsp
Grated ginger-1 tsp (skip this, if grinding ginger for the spice paste)
Preparation:
Pressure cook the chopped radish pieces and the moong dal adding the required salt.
In a kadai, add oil. Throw in the mustard seeds, and once it splutters, add the cooked radish-dal mixture. Stir thoroughly on a low flame. Add in the already prepared ground paste. Stir well to make sure all flavors are well incorporated. Adjust the quantity of salt, if required.
Let the ground paste cook for a while. This is necessary because of the raw coconut shreds that we have added.
Once cooked, transfer to a serving bowl. Enjoy!
This is a very easy to make kootu. The star ingredient in this kootu is Radish. The combination of the radish with perfectly cooked moong dal and the spices that complement it, elevates this very humble dish to a different level.
The trick to reducing the pungent smell of radish lies in adding some freshly grated ginger as a part of the seasoning. Alternatively, a small piece of ginger or a pinch of dried ginger powder(Sukku podi) can be added while cooking the radish.
The health benefits conferred by daikon are too many, to be ignored. It is believed to help in strengthening the immune system, and is particularly helpful for folks with respiratory issues. It aids in detoxification as well.
Ingredients:
Moong dal- 1/2 cup
Radish/Mullangi pieces- Skin peeled and chopped amounting to a cup
Salt- to taste
Oil-2 tsps
Notes:
I generally soak the dal overnight. This helps in faster cooking, and enahanced digestibility. Soaking for a longer time period is said to help with reducing the anti nutrients ,like phytates found naturally in pulses.
Make sure to discard the water that was used for soaking. Add fresh water prior to cooking.
Ingredients (required to be ground into a paste):
Grated coconut-1/2 cup
Green chillies/Red chillies- 2
Cumin seeds-1 tsp
Grated ginger/Dry ginger powder- 1 tsp
Adding very little water, grind these ingredients into a fine paste. The spice paste for the kootu is ready.
Spices for seasoning:
Mustard seeds-1 tsp
Grated ginger-1 tsp (skip this, if grinding ginger for the spice paste)
Preparation:
Pressure cook the chopped radish pieces and the moong dal adding the required salt.
In a kadai, add oil. Throw in the mustard seeds, and once it splutters, add the cooked radish-dal mixture. Stir thoroughly on a low flame. Add in the already prepared ground paste. Stir well to make sure all flavors are well incorporated. Adjust the quantity of salt, if required.
Let the ground paste cook for a while. This is necessary because of the raw coconut shreds that we have added.
Once cooked, transfer to a serving bowl. Enjoy!
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