Chettinad Palakkai Kootu | Palakkai Kootu Recipe

We make palakkai kootu in Thai pongal lunch menu. If we get palakkai at that time we make palakkai kootu or else we make mochai kootu. Some of them make palakkai poriyal or palakkai pirattal according to their wish. My son and husband is not a fan of kootu. So I made this kootu for palakkai recipe collection.

Ingredients:

• Chopped Palakkai – 1 ½ cup
• Half cooked tuvar dal – ½ cup
• Small onion (shallots) – 6
• Sambar powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Coconut – 2 tablsp

• To temper:
• Oil- 2 tsp
• Urad dal – ¼ tsp
• Cumin seed – ¼ tsp
• Curry leaves – 1 sprig

Method:

Grease the palm and knife with little oil and cut the outer hard thorny skin of palakkai. Then cut in to small cubes and put it in the buttermilk (1 teaspoon) added water. Add palakkai, salt, turmeric and little water in a pressure cooker and cook it for one whistle. Then add sambar powder, cooked tuvar dal and boil for some time. Check the salt. Add coconut and mix it well. Heat oil in a tadka pan and add urad dal, cumin and curry leaves. When it crackle add it to the kootu and switch off the stove. Serve with rice.

Note:
You can add ghee instead of oil.
Adding buttermilk in water is to prevent the blackening of palakkai.