Vazhaikkai Kadalakka Kootu......definitely a mouthful. Its a simple no fuss, part-of-regular-meal affair, rendered unique by whole groundnuts. The pressure cooked/ steamed 'al dente' groundnuts are a welcome break to the monotony of the routine soft diet.
I have no cookbooks or references for everyday cooking and traditional fare. My mother is my repertoire of Tirunelvelli/ Palakad Tam Brahm cuisine. Here is this first of my entries which will hopefully be a repository of almost everything I learn from her.....food-wise.
This kootu can also be made with kathirikkai/ brinjals/eggplant, at which point it ceases to be Palakkad Tam Brahm cuisine and leans towards becoming North Arcot Tam Brahm delicacy. (Input from the Mr)
Plantains - 2, medium sized
Groundnuts - 2/3rd cup
Tamarind - a gooseberry sized ball
Turmeric powder - 1 tsp
Coconut - 1/2 grated
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Red Chillies - 3-4
Curry leaves - 8-10
Soak the groundnuts overnight and pressure cook them for three whistles, with a little salt. Soak tamarind in warm water and squeeze pulp. After the cooker depressurizes, transfer the peanuts to a kadai/ wok and add plantains cut into largish chunks. Add tamarind pulp, turmeric powder and salt. Cover and cook till plantain is tender.
Lightly roast mustard seeds, urad dal, red chillies. Grind with coconut and curry leaves. Add to plantain-groundnut cooking in wok. Cover and cook for another five to ten minutes. Temper with mustard seeds and whole red chilli.
Vazikkai-Kadallakai Kootu is ready to be served with rice, rasam and papad and I'm sending it to Chitra Amma's Kitchen for the Kadalaekai Parishe.
|Plantain Groundnut Kootu|