Chapparada avarekai

How to Prepare

1. Rinse and pressure cook 5 cups of toor dal with 10 cups of water and a pinch of turmeric for 3 whistles. Set aside.
2. In a blender, grind 2 cups of grated coconut
3. 10 dried red chilies
4. 2 tablespoons of cumin seeds, and 1/2 cup of water into a smooth paste.
5. In a large pot, heat 5 tablespoons of oil over medium heat. Add 2 teaspoons of mustard seeds and let them splutter.
6. Add 10 curry leaves
7. 1 teaspoon of asafoetida, and 5 chopped green chilies. Sauté for 1 minute.
8. Add 10 cups of chopped chapparada avarekai (surti papdi) and sauté for 5 minutes.
9. Pour in the cooked toor dal along with 5 cups of water. Mix well and bring to a boil.
10. Add the ground coconut paste and 2 tablespoons of salt. Stir and simmer for 15 minutes on low heat.
11. Adjust consistency with additional water if needed. The kootu should be semi-thick.
12. Garnish with 1/2 cup of chopped coriander leaves and serve hot with rice or roti.