Thani Kootu is a popular Thanjavur recipe traditionally prepared for Sumangali Prarthanai. Thani Kootu is a delicious and tangy South Indian recipe made with tamarind, freshly ground spices along with jaggery. It is generally serve with plain steamed rice or can be served as side dish for rice. Generally for any stew we prepare without tamarind and also we grind coconut with cumin and red chili and add it to the cooked vegetable along with cooked dal. For stew generally we use veggies like snake gourd, chow chow, spinach etc. But for thani kootu we don’t use any vegetable. Thats the main reason this recipe got this name. Thani means stand alone in Tamil. For any vegetable kootu this will be the base gravy. We can add cooked pumpkin, chow chow, snake gourd etc.
In this thani kootu, we don’t add dal. We fry dals along with red chilli and pepper and then fry the grated coconut and grind it to a smooth paste. This paste is added to tamarind juice and together everything gets boiled. Another main ingredient is jaggery. I have seen people using the same amount of jaggery as of tamarind they use for this thani kootu. Jaggery brings out the tanginess of the tamarind in a nice way.
I love to serve this thani kootu with hot steaming rice along with a teaspoon of ghee or sesame oil. Nothing is more delicious than this yummy kootu. Try this Thani kootu and share your comments!
Video Making of Thani Kootu
Notes:
Once this base stew is ready, we can add cooked raw banana, brinjal, chow chow or even cluster beans
For other Stew varieties click here.
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