VALAITHANDU KOOTU

INGREDIENTS:
Valaithandu    1 no
Toor dal        1/2 cup
Onion             1 no
Tomato (country)         1 no
Green chillies             5-6 no
Coconut           2 tbsp
Turmeric powder   a pinch
Curry leaves    few
Sombu powder   2 tsp
Garlic              5-6 cloves
Oil         3tbsp
Mustard       1 tsp
Cloves          2no
Coriander leaves   3 tbsp

METHOD:

Wash and cook the toor dal till soft.

Add a tbsp of oil to kadai and saute onion, tomato and green chillies one by one.

Then add chopped valai thandu and saute for about 3 mins.

Add this to the cooked dal along with salt and turmeric powder. Cover and cook for one whistle.

Open the lid add coconut, sombu powder,and leave for a boil.

Keep another kadai  and heat oil for seasoning.Add mustard seeds and cloves.Then add curry leaves.

Finally add this to  the kootu, garnish with coriander leaves.

Serve for rice with ghee.

VAZHAI POO (BANANA FLOWER) KOOTU

INGREDIENTS :
Banana Flower    1
Big Onion   1 chopped
Channa  dal     1/4 cup (cooked)
Turmeric powder    1/2 tsp
Salt   to taste
For Grinding :
Coconut    1/4 cup
 Jeera        3 tsp
Green chillies   3 no
Urad dal   2 tsp ( fry to gold colour without oil)
For Seasoning :
Oil   2 tbsp
Mustard seeds, hing and few curry leaves.
METHOD:
Grind the items given gor grinding by adding very little water. Add urad dal at last and just grind to one churn.
Heat cooker pan add cleaned and chopped banana flower, turmeric powder, cooked channa dal and salt and cook for one whistle.
Heat oil in kadai and add the items for seasoning and then add chopped onion and curry leaves and saute. Then add the cooked items to the kadai and saute it till  the water gets evaporated.
 Add the coconut mixture and cook till the mixture is semi dry.
Serve with rice or chappati.