Kootanchoru - Tirunelveli special recipe | கூட்டாஞ்சோறு | Kadhamba sadham recipe

Kootanchoru aka kadhama sadham is a traditional recipe of Tirunelveli. This is often made and packed for picnics and short trips. This sadham, made of different vegetables, lentils and coconut masala, goes well with vadaams and appalams. I learnt this recipe from my mom and I couldn't wait to share this recipe with you all.

Serves - 3

Ingredients:

Rice - 3/4 cup
Tur dal - 1/4 cup
Tamarind - small lemon sized
Red chillies - 7
Coriander seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - as required
Curry leaves - few

Vegetables:
Carrot - 2
Beans - 15
Potato - 1
Drumstick -1
Brinjal - 2
Raw banana - 1
Drumstick leaves - a handful

To saute:
Onion - 1 big finely chopped
Green chilli - 2

Coconut masala:
Grated coconut - 1/4 cup
Garlic - 10 cloves
Onion - 1 small sized roughly chopped
Cumin seeds - 1/2 tsp

Method:
Wash and soak rice and tur dal in water for 30 minutes. Soak tamarind in warm water for 15 minutes.

 In the mean time, chop all the vegetables. Wash and clean the drumstick leaves.

Grind the ingredients mentioned under 'coconut masala' to a fine paste.

In a pot, add the soaked tur dal and some water. Let it cook on low flame. When tur dal is half cooked, add the chopped vegetables, turmeric powder and required salt.

In a pan, dry roast red chillies and coriander seeds until you get nice aroma. Let them cool and grind them along with tamarind extract to a paste.

Heat 1 tsp oil in the same pan, add the finely chopped onion & green chillies and saute them until onion becomes transparent.

Now add red chillies-coriander seeds-tamarind paste, sautéed onion and soaked rice to the pot. Mix well and add adequate water. Cook in a low flame until the rice is completely cooked. Mix well in between and add more water if required.

Once rice is completely cooked, add the coconut masala paste and mix well; cook for another 5 minutes. Add water if required to attain the desired consistency. Switch off the flame and garnish with some curry leaves. 'சுடச் சுட கூட்டாஞ்சோறு' is ready to serve!

Serve with vadaams, appalams and of course...vengaaya thayir pachadi (onion raita)!

Note:

• Kootanchoru does not require seasoning. If required, use coconut oil or gingelly oil for seasoning.
• I have used big onions in this recipe. But, shallots are the best choice for sautéing and grinding coconut masala (I run out of shallots 😢😢😢).
• Instead of grinding red chillies-coriander seeds with tamarind extract, you can add red chilli powder, coriander seeds powder and tamarind extract directly to the pot.
• This is the authentic way of making kootanchoru. Yet, you can cook in pressure cooker in order to save time.