Ingredient:
Pooshanikkai - 1/4kg(cut into small square)
Toor Dal - 1/4 cup(precooked and fine paste)
Tamarind - small Amla size (soke it in the1/2 glass of hot water)
Gram Dal - 2 table spoon
Ingredients to Roast and Grind (Masala Paste)
Dhaniya - 2 table spoon
Gram Dal - 1 table spoon
Red Chili - 4
Curry leaves - 1 Ark
Shredded Coconut - (4 - 5)table spoon
Coconut oil - 1 tea spoon
Method:
In a stove top, place a heavy bottom pan and add 1/2 cup of water , 2 table spoon Gram Dal.
Boil it till it is half cooked((ie) after 2 mins take one Gram Dal and press it with your nail. If it breaks then it's half cooked)
Now add Pooshanikkai ,1/4 teaspoon salt,1/4 tea spoon turmeric,1/4 teaspoon Hing. Close the lid and keep it in the low flame for 5 mins. After the Pooshanikkai has cooked well then add squeezed tamarind water. Boil it for 2 minutes.(Pooshanikkai should not boil in the tamarind water very long) . Then add boiled and smashed Toor dal . Boil it for another 2 minutes. At last add Masala paste and bring it to a boil for 2 minutes. If the Koottu consistency is a little thick, you can add boiled water into it to dilute .
For Tempering:
In a Stove top, place a Tadka Pan, add 1 tea spoon of coconut oil. When the oil is hot, add 1/2 teaspoon mustard seeds. When it starts to splatter, add Hing and some curry leaves. and pour it into the koottu.
Our soulful authentic Rasavangi is ready. Serve it with hot steamed rice. It goes really well.
Tips:
Instead of Pooshanikkai you can also substitute Baingan or chow chow.
you can add ground nut or white channa (2 table spoon) to enhance the taste of koottu. But you should soke it overnight and steam it for 3 whistles. Then add it along with tamarind water.
please use coconut oil only.