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Garma Garam Poori Kootu Sabji: A South Indian Delight!

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Chef Curry Do’pyaza

Garma Garam Poori Kootu Sabji: A South Indian Delight!

Namaste and Vanakkam folks! Chef Curry Do’pyaza here, back with another delightful dish straight from the heart of South India. Today, we are diving into the world of fluffy, golden pooris paired with a flavourful and comforting Kootu.

This dynamic duo is a staple in many South Indian households, especially in Tamil Nadu and Kerala. You’ll often find it gracing the table during auspicious occasions like Pongal, Diwali, weddings, and even simple Sunday brunches with the family. It’s a dish that screams celebration and togetherness! It’s also a fantastic way to sneak in those healthy vegetables for the little ones (and maybe even the grown-ups!).

A Little Trip Down Memory Lane

Poori, the puffed-up bread, has been a part of Indian cuisine for centuries. Its origins are a bit hazy, but it’s believed to have evolved from similar fried breads enjoyed across the subcontinent. Kootu, on the other hand, is a traditional South Indian vegetable stew, often made with lentils and coconut. The combination of these two is a match made in culinary heaven – the light, airy poori perfectly complements the rich, savory kootu.

Let’s Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 45 minutes

Ingredients for Poori:

  • 2 cups Gehun ka atta (Whole Wheat Flour)
  • 1 tsp Ajwain (Carom Seeds)
  • 1/2 tsp Namak (Salt)
  • 2 tbsp Tel (Oil)
  • Water (as needed)
  • Tel (Oil) for deep frying

Ingredients for Kootu:

  • 1 cup Mixed Vegetables (Carrot, Beans, Potato, Pumpkin, Bottle Gourd) – chopped into small, uniform pieces
  • 1/2 cup Toor Dal (Split Pigeon Pea)
  • 1/4 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Namak (Salt)
  • 1 tbsp Tel (Oil)
  • 1 tsp Rai (Mustard Seeds)
  • 1/2 tsp Urad Dal (Split Black Gram)
  • 1-2 Sukhi Lal Mirch (Dry Red Chilies), broken into pieces
  • 1 sprig Curry Patta (Curry Leaves)
  • 1/4 cup Nariyal (Grated Coconut)
  • 2 tbsp Dhaniya Patta (Cilantro), chopped for garnish

Step-by-Step Instructions:

Making the Poori:

  1. In a big bowl, take the gehun ka atta. Add ajwain, namak, and tel. Mix it all together nicely with your fingertips.
  2. Slowly add water, a little at a time, and knead the dough until it’s smooth and firm. Not too sticky, not too dry!
  3. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This helps the gluten relax, making the pooris puff up beautifully.
  4. Divide the dough into small, equal-sized balls. Roll each ball into a small, even circle.
  5. Heat tel in a kadai (wok) or deep frying pan over medium-high heat. The tel should be hot enough that a small piece of dough immediately sizzles and floats to the top.
  6. Gently slide one poori into the hot tel. Use a slotted spoon to press down lightly on the poori. This helps it puff up.
  7. Once the poori is golden brown and puffed up on both sides, remove it from the tel and place it on a plate lined with paper towels to drain the excess tel.
  8. Repeat with the remaining pooris.

Making the Kootu:

  1. Wash the toor dal thoroughly.
  2. In a pressure cooker or a regular pot, combine the toor dal, mixed vegetables, haldi powder, and namak. Add enough water to cover the vegetables and dal.
  3. If using a pressure cooker, cook for 2-3 whistles. If using a regular pot, cook until the dal and vegetables are tender, about 20-25 minutes.
  4. Once cooked, mash the dal and vegetables slightly with a spoon.
  5. Heat tel in a pan. Add rai, urad dal, and sukhi lal mirch. Let the rai splutter.
  6. Add curry patta and sauté for a few seconds.
  7. Pour this tempering over the cooked dal and vegetables.
  8. Add grated nariyal and mix well.
  9. Simmer for another 5 minutes, allowing the flavors to meld together.
  10. Garnish with chopped dhaniya patta.

Chef Curry’s Top Tips:

  • For the perfect poori, make sure your dough is neither too soft nor too stiff. A medium-firm dough is key.
  • Don’t overcrowd the kadai while frying the pooris. Fry them one at a time for best results.
  • If your pooris are not puffing up, the tel might not be hot enough. Adjust the heat accordingly.
  • For the kootu, you can use any vegetables you like. Feel free to experiment with different combinations.
  • A pinch of hing (asafoetida) in the tempering adds a wonderful aroma and aids digestion.

Cooking It Your Way:

  • Gas Stove: Follow the recipe as is for both poori and kootu.
  • Induction Stove: Adjust the heat settings on your induction stove as needed for frying the pooris and cooking the kootu.
  • Pressure Cooker (Kootu): This is the fastest way to cook the dal and vegetables for the kootu.
  • Oven (Poori – Baking is not recommended): While frying is traditional for poori, baking is not recommended as it won’t achieve the desired puffed texture.
  • Microwave (Kootu – Reheating only): You can reheat the kootu in the microwave.
  • Air Fryer (Poori – Not recommended): Air frying won’t give you the same fluffy texture as deep frying.
  • Slow Cooker/Crockpot (Kootu): You can cook the kootu in a slow cooker on low heat for 4-6 hours. This will result in a very soft and flavorful kootu.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 8-10g
  • Carbohydrates: 45-50g
  • Fat: 15-20g
  • Fiber: 5-7g

(Note: These values are approximate and may vary depending on the specific ingredients and portion sizes.)

Serving Suggestions:

Serve the hot, puffed-up pooris with a generous helping of the flavorful kootu. A dollop of yogurt or a side of pickle complements this dish beautifully. You can also enjoy it with a cup of chai for a truly satisfying meal.

Now It’s Your Turn!

Go ahead, give this recipe a try! It’s easier than you think, and the results are absolutely delicious. Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. Share this with your friends and family and let them enjoy this delicious and healthy dish.
Happy Cooking, folks!
Chef Curry Do’pyaza signing off!