Sunday, April 8, 2012


'Kothavarakka usili' is an elaborate dish but worth the effort for its fabulous taste. It has the added nourishment of lentils and tastes great with most koottans. Better to prepare this with a non-dal koottan like 'morkoottan' / 'pulungari'.


Kothavarakka ('gawar') – 300 gms – chopped fine
Tuvar dal / chana dal – 3-4 tbsp
Whole red chilli – 2 - 3
Asafetida – a pinch
Oil –1 ½ - 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 1” piece
Turmeric powder – ¼ tsp
Salt to taste
Curry leaves – 8


Soak tuvar/chana dal in water for 20-30 minutes. Wash, drain off the water and grind coarsely with red chilli and salt.
Chop kothavarakka finely. Wash well.
Boil water in a pan. 
Add chopped kothavarakka and turmeric powder and salt. Cook on medium heat till tender.
Drain off the water.
Heat the oil in a pan. Add mustard seeds and urad dal and asafetida.
Then add the ground dal and stir. Cook covered for 5-8 minutes on low heat sprinkling a little water if necessary. Stir well and continue to cook on low heat till the dal turns light brown.
Add curry leaves and stir.
Add the cooked kothavarakka and mix well.
Turn off the heat.


1. Beans usili can be prepared in this manner too.
2. Also 'Vaazhapoo' usili.

© Copyright 2011. Brinda Balasubramonian.

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