3. Puli vitta kootu

3.       Puli vita kootu
Vegetables like senai, brinjal, keerai thandu and poosanikai can be used for this gravy cum side dish.
Ingredients
Any one of the above vegetable -250gm
Toor dal/Channa dal or Both in 3:1 proprtion - 1/2 cup
Tamarind - small lemon size
Coconut - 1/4 cup
Turmeric powder - a pinch
Asafoetida - a pinch
Salt -1 1/2tsp

     Ground nut (raw) -2tbs  
To roast
Channa dal - 1 1/2 tbs
daniya - 1tbs
Red chili - 4
Methi seeds - 1/4 tsp
Asafoetida -a pinch
Oil - 1tsp
Seasoning
Oil - 1tsp
Mustard - 1tsp
Redchili-1
Asafoetida - apinch
Curry leaves
Method:

1.       Pressure cook dal adding a pinch of turmeric powder and asafoetida.Cook groundnut also in seperate container along with dal.

2.       Wash and cut the vegetables into small pieces.

3.       Cook the vegetable in 1 1/2 cup of extracted tamarind water, salt and asafoetida.

4.       Roast all the ingredients given under roast till they turn brown and a nice aroma comes out.

5.       Grind coconut and the roasted items into caorse paste.

6.       Mix the paste with cooked peanut,  cooked and smashed dal and cooked vegetable. Boil it for 2 seconds.

7.       If the consistency is very thin add rice flour paste and mix thoroughly and allow it to just boil.

8.       Season with all the ingredients mentioned under seasoning.

Tips: Adding a handful of cooked groundnut or channa  will increase the quantity and crunchy groundnut will increase the taste.
This can be used as side dish with morkuzhambu. This can be used as gravy with roasted/deep oil fried papad/appalam.vathal.
Instead of roasting we can add 1tsp of fried sambar powder to the grated coconut and grind. This may minimize the time but of course freshly roasted ingredients will give added taste and aroma.