V loves any kind of kootu and will probably make a deal with the devil or the chef for it. Maybe that's how he plays the guitar so well? I'm not accusing! Just saying!
Ok, so this recipe needs some back story. My grandmother (paati) was the best chef. Yeah, my mom can cook - but its not my paati's food - you know? So anyway, I was my paatis sous chef while growing up. I cut all the vegetables (and i was really good at it and owe her my killer knife skills) and was literally her right hand - no really - she would make me stir (for hours on end for those tough-to-make sweets). So I got front row seats to her awesomeness. I watched her every move in the kitchen and I try to replicate it in vain - from her ergonomic movements, prep work, and even use of ingredients. She KNEW how to cook! So here is an imitation of her kootu.
A kootu is a lot like a stew and is very easy to make. Here's what you need to make a kootu:
1. Vegetables - any kind (but use reasonable judgement) - eyeball it
Note: I must admit that I have not tried it with any squash vegetables (except the white pumpkin, which is technically a squash veggie. I was talking more on the lines of zucchini, summer squash, etc). You can't use ladies finger (okra), brinjal (eggplant/aubergine), bitter gourd, or sweet pumpkin. Strike that. I meant to say that I have not used it and hence I will not vouch for its taste. I'm a prude like that. You can also use stems of vegetables (yeah, including cauliflower, broccoli - stuff that you may otherwise just throw away) or veggies that are threatening to cross over to the other side. You can also use potato to give it a nice starchy taste or absorb extra salt (there's no shame in admitting it - we've all been there!), or just bulk up the kootu in case you need to increase quantity.
2. Salt - to taste
3. Chilli powder OR paprika - 1/2 tsp
4. Turmeric - 1/2 tsp
5. Ground paste (can be loose) of serrano peppers or thai green peppers (one or two depending on how much heat you can take), cumin seeds (jeera; 2 tbsp), coconut (half cup or 1 cup coconut milk)
6. One or two cups of cooked split pigeon peas and mung beans - depending on how thick you like it.
7. Sambar powder/curry powder - 1 tbsp
8. garnish: black mustard seeds, cumin seeds, dried red chillies, curry leaves - 1/2 tsp of each
9. Coriander/cilantro leaves - a sprig or two
Here's how you make the kootu:
1. Boil veggies in water - enough to just cover the veggies. Add the turmeric and chilli powder and let it boil.
2. Once the water reduces to half the quantity and the veggies are al dente, add the ground paste. If the veggies are not al dente, add more water and let it cook.
3. Once you add the paste, add the sambar/curry powder. Once this starts to boil, add the cooked split pigeon peas and mung beans.
4. Turn off heat once it all starts to boil. Add the garnish and the coriander leaves.
And you're done! You can eat it with white/brown/wild rice, chappatis, and even tortillas!
