Siru Payiru Kootu Recipe

Cooking Directions

• STEP 1.Wash and soak the siru payiru (small lentils) for 30 minutes.
• STEP 2.Pressure cook the soaked lentils with water, turmeric powder, and salt until soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions and saut茅 until golden brown.
• STEP 5.Add chopped vegetables of your choice and cook until they are tender.
• STEP 6.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 7.Add the ground paste to the cooked lentils and vegetables. Mix well.
• STEP 8.Add water if needed to adjust the consistency of the kootu.
• STEP 9.Bring the kootu to a boil and simmer for a few minutes.
• STEP 10.In a small pan, heat ghee and fry red chilies and urad dal until golden brown.
• STEP 11.Add the tempering to the kootu and mix well.
• STEP 12.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a pinch of asafoetida (hing) while tempering for extra flavor.
• You can use a mix of vegetables like pumpkin, drumstick, beans, or carrots for variation.
• Adjust the spiciness by adding more or fewer green chilies.
• Make sure to cook the lentils until they are soft and mushy for the right consistency of kootu.

Storage and Serving

• Siru Payiru Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving and adjust the consistency with water if needed.
• Serve the kootu hot with steamed rice or roti for a complete meal.