Black gram or Urad dal with the husk is not commonly used in our households. During my grandma’s days she used to buy them in bulk and soak them for idlis. Its tough to remove the skins after soaking and needed several washes. Amma had soaked a cup of these last week. I was surprised on seeing it and asked whats that for. She enthusiastically said “Another nice post for u’re blog”. I am thrilled to hear that she’s going to make a drumstick leaf kootu with that. A new combo for me but she said they used to have it during their childhood days.
Amma has almost become a foodie as she recollects old recipes for me these days. So nice of her 🙂
Coming to the recipe the urdal dal should ne soaked atleast 24 hours before cooking and cooked with the husk. The fresh murungai keerai and crunchy onions were a nice addition. I think istead of grated coconut if we could add a thick cup of coconut milk it would have been tastier.
Black gram or Urad dal with husk – 1 cup (soaked for 24 hours and pressure cooked for 3 whistles in this way)
Fresh drumstick leaves – 1 cup
Onion – 1 medium sized chopped
Tomato – 1 small chopped
Peanut oil – 1 T spoon
Mustard seeds – 1/4 tea spoon
urad dal for taalipu – 1/2 tea spoon
Dry red chillies – 2 (split)
Asafoetida – 1 pinch
Garlic – 1 pod
turmeric – 1 pinch
Grated coconut – 2 T spoon
How to make it?
In a wide skillet heat the peanut oil and once hot add the mustard and 1/2 tea spoon of urad dal along with asafoetida. Once the seeds splutter add the cooked urad dal and the chopped onions and tomatoes. Add very little water (if required) so that everything is in a kootu consistency and cook till the onions are soft. Add salt as per taste. Now add the drumstick leaves and cook for another 10 minutes in low flame. Adjust salt if required at this stage. Add the grated coconut and switch off the stove.
Serve warm with rice and a pickle for a simple but nutritious meal. I served them with Indira’s tomato pickle.