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- Raw banana, tender baby ones (peeled and cubed) – 2
- Tamarind water (extracted from tamarind the size of a lemon) – 1 cup
- Turmeric powder –1/2 tsp
- Sambar powder – 2 tsp
- Jaggery (powdered) – 1 tsp
- Water – 1 cup
- Salt – to taste
- Coconut oil – 1tsp
- Asafoetida – 1/2 tsp
- Mustard – 1 tsp
- Urad dhal – 1/2 tsp
- Channa dhal – 1/2 tsp
- Red chillies (broken) – 2
- Grated coconut – 2 tbsp
- Curry leaves – 8-10
- Heat tamarind water in a wok.
- Add salt and turmeric powder. Allow to boil.
- Add the peeled and cubed baby raw bananas.
- Cook till it is par-boiled.
- Add sambar powder, jaggery (powdered) and sauté
- Add some more water if it gets dry or mushy.
- Pour tempering (recipe and order of ingredients below) over kootu and turn off flame.
- Serve hot with rice with copious amounts of sesame oil or ghee.
- Heat coconut oil in a separate wok.
- Add some asafoetida powder and temper with mustard seeds, urad dhal, channa dhal,, red chillies, and finish with grated coconut.
- Pour over the kootu.
- Do not brown the coconut.
- Try and use baby raw bananas as much as possible.