Vazhakai Pulippu Kootu

Srilatha Main Dish, South Indian Leave a Comment

(Raw Banana Tangy Stew)

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Vazhakai Pulippu Kootu
This is a recipe my aunt Pappu Athai makes and it's unbelievably good. She made it for us first when we had visited her family in Thanjavur and served it as a side dish/curry for sambar. It was new to me, and a new combination to eat with sambar. I didn't know the nuances of cooking to appreciate the individual ingredients at that age (high school), but as a grown up I just love the combination of the slightly sweet raw plantain, the sour tamarind, the heat of the sambar powder, and the nutty sweet fragrance of the coconut. Great with rice and papad!
Course Main Dish
Cuisine South Indian
Prep Time 15 minutes
Cook Time 30 minutes (including toor dal cooking time)
Servings
people
Ingredients
  • 1 medium raw banana/plantain
  • 1 medium carrot
  • 1/2 cup cooked toor dal
  • 1/2 - 1 cup tamarind extract
  • 1 tbsp readymade/prepared sambar powder
  • 1/2 tsp pepper powder
  • 1 tsp Salt or to taste
  • 1/2 cup grated coconut
  • 1/2 tsp Turmeric powder
  • 1/2 cup Boiled peanuts
To Temper
  • 1 tbsp coconut oil
  • 1 tsp Mustard seeds
  • 1 tbsp urad dal
  • 1 sprig Curry leaves
  • 1/2 tsp Hing
Course Main Dish
Cuisine South Indian
Prep Time 15 minutes
Cook Time 30 minutes (including toor dal cooking time)
Servings
people
Ingredients
  • 1 medium raw banana/plantain
  • 1 medium carrot
  • 1/2 cup cooked toor dal
  • 1/2 - 1 cup tamarind extract
  • 1 tbsp readymade/prepared sambar powder
  • 1/2 tsp pepper powder
  • 1 tsp Salt or to taste
  • 1/2 cup grated coconut
  • 1/2 tsp Turmeric powder
  • 1/2 cup Boiled peanuts
To Temper
  • 1 tbsp coconut oil
  • 1 tsp Mustard seeds
  • 1 tbsp urad dal
  • 1 sprig Curry leaves
  • 1/2 tsp Hing
Instructions
  1. If you don't have cooked toor dal, pressure cook about 1/4 cup of toor dal with turmeric
  2. Peel and chop plantain and carrot into cubes suitable for kootu, and boil in the tamarind extract with salt, turmeric, and sambar powder, and pepper powder
  3. Both the vegetables cook in about 10 mins. Add the cooked, mashed toor dal. Pressure cook/IP cook peanuts for about 10 mins.
  4. Fry the coconut till reddish brown and add to the kootu
  5. Add the boiled peanuts
  6. Heat the coconut oil, add mustard seeds, hing, urad dal and curry leaves and pour over the kootu to finish. Serve with hot rice and papads!
Recipe Notes

My aunt says this is a Tirunelveli recipe. No specific name as far as she knows, but when I googled the ingredients, I came across several vazhakai pulippu kootu recipes that are similar, so that's what I am calling this. This is an amazingly delicious kootu and easy to make - no frying of ingredients, no grinding etc. Simply delicious!

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