Posted on
by Sowmya Venkatachalam
Categories:
- All Recipes
- Kootu varieties (Stew)
4.38 from 8 votes
Beans Carrot Puli Kootu, a tamarind based thick kootu made with freshly ground spice paste concocted with cooked beans and carrot. This Beans Carrot Puli Kootu would be a perfect accompaniment for Rasam, Mor Kuzhambu and Thengai Aracha Kuzhambu. This can also be served with Chapati!
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
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Generally, we make poricha kootu, i.e stew made without tamarind. But, this time, I made this tamarind based stew and it turned out very yummy. A nice stew to mix with rice or to serve with Rasam or Mor Kuzhambu or with Thengai Aracha Kuzhambu!. Sometimes, making the kids to eat veggies is a big task. I always prefer to make stew so that we can mix the stew with rice and feed them. Poricha kootu is a good accompaniment for any kuzhambu / sambar varieties, but for mixing with rice, puli kootu would be more perfect. Adding toor dal with nutrition rich carrot and beans along with tamarind juice is a perfect stew. Try this Carrot Beans Puli Kootu and share your experience!
You can also try:
- Vendakkai Puli Kootu
- Vazhakkai Puli Kootu
- Iru Puli Kuzhambu
- Radish Kootu
- Drumstick Leaves Kootu
Recipe Card for Carrot Beans Puli Kootu Recipe | Carrot Beans Tamarind based Stew:
Pin Recipe
Beans Carrot Puli Kootu Recipe
Course: Kootu Varieties
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Mixer Grinder
Heavy Bottomed Pan
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Calories: 175kcal
Author: Sowmya Venkatachalam
Beans Carrot Puli Kootu, a tamarind based thick kootu made with freshly ground spice paste concocted with cooked beans and carrot. This Beans Carrot Puli Kootu would be a perfect accompaniment for Rasam, Mor Kuzhambu and Thengai Aracha Kuzhambu. This can also be served with Chapati!
Print Recipe
Ingredients
- ½ Cup Beans Finely Chopped
- ½ Cup Carrot Finely Chopped
- ¼ Cup Toor Dal
- 1 tsp Salt Adjust As Needed
- 1 Gooseberry Size Tamarind or 1 tablespoon Tamarind Paste
- a Pinch Asafoetida (Asafetida / Hing)
For Grinding
- 2 tsp Ghee
- 2 tsp Coriander seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Urad Dal
- 2 Red Chili
- ¼ tsp Peppercorns
- 1 tbsp Grated Coconut
- ¼ tsp Cumin Seeds
For Tempering
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 tbsp Peanuts
- Few Curry leaves
Instructions
Soaking Tamarind
Soak tamarind in warm water and extract the juice. Set this tamarind juice aside
Cooking Dal
Take the thurdal in a vessel and add water along with a pinch of turmeric. Pressure cook the dal allowing it for 3-4 whistles. Once the dal is cooked, mash it nicely and set this aside
Cooking Beans and Carrot
In a sauce pan add the chopped beans and carrots. Add a cup of water along with turmeric powder and allow the veggies to cook completely.I have used steamer to steam cook the veggies instead of pan.
Preparing Grinding Ingredients
Heat ghee in a pan. Add coriander seeds, channa dal, urad dal, red chillies, peppercorns and fry till the dal turns light brown
Grinding Process
Take these ingredients in a mixer jar. Add cumin seeds and grated coconut to the mixer jar
Grind everything to a smooth paste and set the paste aside
Cooking Tamarind
Heat a pan. Add tamarind along with salt and pinch of asafoetida. Allow the tamarind extract to boil for 5 mins to get rid off the raw smell of tamarind. Then to the cooked tamarind, add cooked beans and carrot.
See AlsoAll Healthy Recipes ArticlesThen add mashed dal along with ground coconut-spice paste and give a good mix. Bring it to boil and switch off the flame
Tempering Process
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and peanuts fry for a minute. Finally add few curry leaves and switch off the flame
Add this tempering to the Beans Carrot Puli Kootu and mix well.
Serving Time!
Serve the delicious Beans Carrot Puli Kootu with Rasam, Mor Kuzhambu or Thengai Aracha Kuzhambu and enjoy this healthy kootu!
Video
Notes
- Instead of grinding fresh spice paste, we can also add sambar powder.
Nutritional Info
Nutrition Facts
Beans Carrot Puli Kootu Recipe
Amount Per Serving (0.5 Cup)
Calories 175Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 18g6%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING TAMARIND
Soak tamarind in warm water and extract the juice. Set this tamarind juice aside
COOKING DAL
Take the thurdal in a vessel and add water along with a pinch of turmeric. Pressure cook the dal allowing it for 3-4 whistles. Once the dal is cooked, mash it nicely and set this aside
COOKING BEANS AND CARROT
In a sauce pan add the chopped beans and carrots. Add a cup of water along with turmeric powder and allow the veggies to cook completely.I have used steamer to steam cook the veggies instead of pan.
PREPARING GRINDING INGREDIENTS
Heat ghee in a pan. Add coriander seeds, channa dal, urad dal, red chillies, peppercorns and fry till the dal turns light brown
GRINDING PROCESS
Take these ingredients in a mixer jar. Add cumin seeds and grated coconut to the mixer jar.Grind everything to a smooth paste and set the paste aside
COOKING TAMARIND
Heat a pan. Add tamarind along with salt and pinch of asafoetida. Allow the tamarind extract to boil for 5 mins to get rid off the raw smell of tamarind. Then to the cooked tamarind, add cooked beans and carrot.
Then add mashed dal along with ground coconut-spice paste and give a good mix. Bring it to boil and switch off the flame
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and peanuts fry for a minute. Finally add few curry leaves and switch off the flame.Add this tempering to the Beans Carrot Puli Kootu and mix well.
SERVING TIME!
Serve the delicious Beans Carrot Puli Kootu with Rasam, Mor Kuzhambu or Thengai Aracha Kuzhambu and enjoy this healthy kootu!
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
Addition of peanuts is new to me, i will try it !! yummy Kootu !!
Reply
Awesome recipe. Very clear measurement and steps. I am quite new to South Indian cooking so this was very easy to follow ma’am thank you.
Reply
So glad to hear Maria. Thanks for trying.
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