Name: Padwal Kootu, Orange Peel Chutney and Pomegranate Rasam recipe by Nandini Mithun at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Yellow moong dhal 1/2 cup; Padwal 1 medium size cut in medium pieces; Tomato 1; Fresh grated coconut 4tsp; Urad dhal 1tsp; Cumin seeds 1 tsp; Black pepercorns 4-5; Dry red chilly 5-6; Asafoetida/hing 1/2tsp; Curry leaf few; Mustard 1/2 tsp; Fenugreek seeds 1/4 tsp; Oil 1 tsp; Water as required; salt as per taste

ABOUT Padwal Kootu, Orange Peel Chutney and Pomegranate Rasam RECIPE

A yummy comfort dish, this kootu, rasam and chutney is prepared using basic things.

Ingredients Serving: 4

Yellow moong dhal 1/2 cup
Padwal 1 medium size cut in medium pieces
Tomato 1
Fresh grated coconut 4tsp
Urad dhal 1tsp
Cumin seeds 1 tsp
Black pepercorns 4-5
Dry red chilly 5-6
Asafoetida/hing 1/2tsp
Curry leaf few
Mustard 1/2 tsp
Fenugreek seeds 1/4 tsp
Oil 1 tsp
Water as required
salt as per taste

Instructions

Wash and pressure cook moong dhal, add turmeric and enough water for 4 whistles
Heat a pan and dry roast urad dhal, fenugreek seeds, cumin seeds, black peppercorns and dry chilly for 3-4 mins or until aromatic.
Make sure the spices are not burnt.
Cool the roasted items and grind it to a fine paste adding fresh coconut and little water.
In a wide pan add the pressure cooked moong dhal, ground paste, medium sized tomato pieces, padwal pieces, salt and water to adjust the required consistency.
Close and cook for5-6mins or until starts to boil.
For seasoning, heat oil splutter mustard seeds, curry leaf and asafoetida, pour this over the prepared kootu

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