Kootanchoru with Appalam

Instructions

1. 1

   Preparation and Soaking

   • Wash the ponni rice and toor dal together under running water until the water runs clear. Soak them in 2 cups of fresh water for at least 30 minutes.
   • In a separate bowl, soak the tamarind piece in 1 cup of warm water for 15-20 minutes. Squeeze the tamarind well to extract a thick juice, then discard the pulp. Set the tamarind water aside.
   • While the grains are soaking, wash and chop all your vegetables into 1-inch cubes.
2. 2

   Grind the Coconut Paste

   • In a small blender or grinder jar, combine the grated coconut, dried red chilies, and cumin seeds.
   • Add 2-3 tablespoons of water and grind to a smooth, thick paste. Avoid adding too much water. Set this paste aside.
3. 3

   Sauté Vegetables and Spices

   • Heat sesame oil in a 3 or 5-liter pressure cooker over medium heat.
   • Add the mustard seeds and wait for them to splutter. Then, add the urad dal and sauté until it turns a light golden brown.
   • Add the curry leaves and hing, and sauté for about 20 seconds until fragrant.
   • Add the peeled whole shallots and cook for 2-3 minutes until they become translucent.
   • Add the chopped tomato and cook for another 3-4 minutes until it turns soft and mushy.
   • Now, add all the chopped mixed vegetables, turmeric powder, and sambar powder. Sauté for 4-5 minutes, allowing the vegetables to get coated well with the spices.
   • Stir in the ground coconut paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Pressure Cook the Kootanchoru

   • Drain the soaked rice and dal completely and add them to the pressure cooker.
   • Pour in the prepared tamarind extract, 1.5 tsp of salt, and 4 cups of fresh water. Stir everything together thoroughly.
   • Secure the lid of the pressure cooker. Cook on medium heat for 3 to 4 whistles.
   • After the whistles, turn off the heat and allow the pressure to release naturally. This is crucial for the rice and dal to cook perfectly.
5. 5

   Final Touches and Serving

   • Once the pressure has fully subsided, carefully open the cooker.
   • Gently mix the Kootanchoru with a ladle. The consistency should be thick, soft, and slightly mushy, similar to a risotto.
   • Check for salt and adjust if necessary. For a richer flavor, you can drizzle a teaspoon of ghee on top before serving.
   • Serve hot with crispy appalam (papad), vadam, or a simple raita.