Thani koottu. Never heard of this in palakkad. Learnt it from a cook mami who comes for functions at my mil’s place. It’s quite easy to do. There could be variations. I am sharing the method I know and have tasted.
Thani Kootu
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Thani Kootu - A Tanjavur Speciality
Category
Sides
Cuisine
South Indian Meals
Thani koottu. Never heard of this in Palakkad. Learnt it from a cook maami who comes for functions at my mil’s place. It’s quite easy to do. There could be variations. I am sharing the method I know and have tasted.
Ingredients
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Tamarind
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Channa Dal
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Urad Dal
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Coriander seeds
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Red Chillies
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Coconut
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Jaggery
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Turmeric powder
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Sesame oil
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Mustard seeds for tempering
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Curry leaves
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Asafoetida
Directions
Tamarind - big lemon sized. Jaggery - 1 tb spoon. Adjust to taste.
- Roast in sesame oil - 1 tbsp urad dal. 1 tbsp channa dal. 1 tbsp coriander seeds. 6 red chillies. Pinch of curry leaves. 3 tbsp coconut. Grind to a rough paste.
Heat sesame oil. Temper with mustard seeds, urad dal, channa dal, red chillies, curry leaves, hing.
Add tamarind extract. Add Turmeric powder - 1 spoon, salt, jaggery and ground paste. Cook on medium flame until it starts to thicken
Roast some scraped coconut and mix in once done. This is the base of the thani koottu.
Recipe Note
You can have it as it is. Or mix with cooked veggies to make koottu. I prefer it as it is. And yes, this is generally made for Sumangali Prarthanai. Serve as a side for meals. This is a traditional Tanjavur recipe.