Ingredients:

• 1/4 kg – siru payiru
• Onion
• 2 – Tomato, chopped
• 1 tsp – mustard
• oil
• 3 tsp – sambar powder
• For grinding:
• 8 -10 tsp – grated Coconut
• 5 – Red Chillies
• 1 tsp – Cumin seeds
• 1 finely chopped – Ginger

Method:

1. Soak siru payiru in water for 1 hour. Wash and drain the water.
2. Heat kadai and pour some refined oil.
3. Add mustard. When it splutters, add chopped onions, saute it till it turns golden brow. Keep fire on low.
4. Then add the chopped tomatoes to it and cook till it forms a gravy. Do not add water. If needed, add a little more oil.
5. To this mixture, add 2- 3 tsps of sambhar powder and salt as to your taste.
6. In the meanwhile, boil the siru payiru in water. Keep aside.
7. Meanwhile, grind the ingredients listed and make it into a fine paste with some water.
8. Add this mixture to the gravy and mix it well. Fry for 1-2 minutes.
9. Now add the sirupayiru to this mixture and mix it well.
10. This kootu should be a bit thin. So add a little water to it and mix it well.
11. This goes well with rice, chapattis or rotis.

Recipe courtesy of Sify Bawarchi