White onion Kootu – Vellai Vengayam Kootu

Kootu are my goto dishes most of the days. I make them almost everyday, as i m used to having a kootu, even when i have a dry curry. Someday it is keerai/spinach kootu, or some veggies kootu. I have my very own kootu powder, which makes it pretty easy to make.Dump all the veggies and dal in the pressure cooker, add the kootu podi/powder, salt and water and pressure cook until done. Once the pressure releases, add tadka, it takes about 15-20 minutes from start to end. Sometimes when i have extra veggies, i chop and freeze them, that makes the process even more quicker. 

White onion kootu, something which amma makes once in a while for the health benefits. White onion is supposed to very good health, it is a good coolant for your body, and also good for your liver. They make white onion dishes for people who recover from jaundice, but people who eat white onion that time, will hate since they make it with less spice and salt. White onions has a sweet taste for themselves, so when it cooked with proper spices they taste amazing and pairs well with roti’s and hot rice.

The day i made them i packed this kootu and also paneer curry for my elder one, he prefered the kootu more than the paneer. I have used coconut and chili along with ginger and cumin for the masala, that adds a nice zing to the sweet onions. Do try and let me know how you liked it!


Ingredients

1 big white onion
1/2 cup moong dal
1 medium sized tomato
1/2 tsp salt

For the masala paste
1/3 cup of freshly grated coconut
2 green chilies
1/2 tsp freshly grated ginger
1/2 tsp cumin seeds

Tempering
2 tsp oil
1/4 tsp mustard seeds
2  red chilies, broken
4-5 curry leaves

Method

  • Take the ingredients for the masala paste in a mixer jar, add 1/4 cup of water and grind it to a fine paste.
  • Chop the white onion and tomato. In a pressure cooker, take white onions and tomatoes, add moong dal. Add the ground masala paste to this, add 1 cup of water. Add salt and mix well. Pressure cook this for 4-5 whistles. 
  • Let the pressure release on its own. In a small tadka pan, add oil, when its hot, add mustard seeds, let it crackle, add curry leaves, red chilies and finally urad dal, let it turn golden brown, pour this hot tadka over the dal. 
  • I pack them with roti’s, you can also enjoy them with steaming hot rice.