Appala Kootu. This is a basic variation to the everyday lentil. They never made Appala kootu at my home. This is not a very common dish in Coimbatore. First time I had this was at Manju Aunties place in Chennai. I was very curious to know what that white layer thing on the dal was and auntie told it was appalam / papad. I was like “really..appalam…soaked on paruppu..wow.” It was really delicious. Ever since, I make it too. Usually all lentils in the indian households are generally cooked in the pressure cooker. But for this kootu, auntie says using pressure cooker makes the dish slimy. So she likes to let the lentil boil and cook on a pan. She also adds one potato to the kootu which makes it more creamier. Here is how to do an awesome Appala Kootu.
Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Potatoes gives a nice richness to the kootu. Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
In the mean time fry appalams in hot oil. We will need about 7-8 appalams. Break the appalams in small pieces and set aside.
Once the dal is cooked, add in the salt. We add salt after the dal is cooked. The dal takes longer time to cook if salt is added in the beginning. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
Remove from heat and serve hot with rice.
For Boiling Lentils
- 1/3 cup split moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, finely chopped (skin removed)
- 1 green chilli, sliced
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
For Tempering
- 1 teaspoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 green chilli, chopped
For Frying Appalams
- 8 Appalams
- 1/2 litre vegetable oil for frying
- Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
- In the mean time fry appalams in hot oil. Break the appalams in small pieces and set aside.
- Once the dal is cooked, add in the salt. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
- Remove from heat and serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu, South Indian
For Boiling Lentils
- 1/3 cup split moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, finely chopped (skin removed)
- 1 green chilli, sliced
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
For Tempering
- 1 teaspoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 green chilli, chopped
For Frying Appalams
- 8 Appalams
- 1/2 litre vegetable oil for frying
- Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
- In the mean time fry appalams in hot oil. Break the appalams in small pieces and set aside.
- Once the dal is cooked, add in the salt. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
- Remove from heat and serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu, South Indian
Find it online : https://www.kannammacooks.com/appala-kootu-tamil-appalam-kootu-recipe/
When I first saw this recipe in Vikas Khanna’s new cookbook Indian Harvest, I was excited. I saw this recipe for baked potato wedges and he adds tamarind for the Indian touch. I thought it was a genius idea as it gets the sweet and sour taste going and it works so well in the recipe. Usually potato wedges are deep fried. But in this recipe, its baked. Its so easy to make and can be made well ahead in advance and baked just in time. A party favorite. Here is how to do Baked potato wedges Indian style. I have slightly adapted the recipe to suit our family’s taste. I like to use freshly squeezed tamarind pulp. I don’t like the flavor of store bought tamarind paste.
Here is where you can buy the book by Vikas Khanna.
Indian Harvest: Classic and Contemporary Vegetarian Dishes
Now, for the recipe. Preheat the oven to 425°F. Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin. In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer.
Bake the wedges for 35 to 40 minutes in the oven until they are crisp and golden, turning them once or twice to ensure even baking. Serve hot, garnished with the cilantro.
- 3 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin seeds
- 4 cloves garlic, finely chopped
- One 1 -inch fresh ginger, peeled and finely chopped
- 2 tablespoons tamarind pulp
- 3/4 teaspoon Salt
- 500 grams potatoes
- Coriander leaves for garnish
- 1 teaspoon vegetable oil for greasing baking sheet
- Preheat the oven to 425°F.
- Wash and Scrub the potatoes well. Cut each potato into 8 wedges with skin.
- In a large mixing bowl, combine all the ingredients and mix well with your hands until potatoes are evenly coated.
- Evenly grease a baking sheet with a teaspoon of oil and place the seasoned wedges in a single layer. Bake the wedges for 35 to 40 minutes until they are crisp and golden, turning them once or twice to ensure even baking.
- Serve hot, garnished with the cilantro.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: Fusion
