Poppy seeds- 1tbsp, roasted till fragrant and brown.
Urad dal- 1tbsp
Channa dal- 1/2tbsp
Coriander seeds- 1/2tbsp
Pepper corn- 6-8
Cinnamon- 1” piece
Kashmiri Red chillies- 2
Oil- ½ tsp
Fresh grated Coconut- 3 tbsp
Salt- to taste
Mustard seeds- 1tsp
Ghee/ oil- 2tsp
Hing- a big pinch
Curry leaves- 1sprig
Par boil the vegetables along with the groundnuts and keep aside.
Heat ½ tsp of oil in a pan and add the pepper corn and cinnamon and fry for a min.
Add the urad dal and channa dal and fry till brown
Add the coriander seeds and sauté for a min more.
Add the red chillies and fry till they are crisp.
Take off the heat, cool and grind the mixture, along with the roasted poppy seeds to a fine powder.
Add the shredded coconut and water and grind to a smooth paste and keep aside.
In a thick bottomed vessel, mix the boiled vegetables along with the cooked dal.
Add the ground paste and some water and bring the mixture to a boil on a low flame.
Add salt and jaggery and boil for some more time. Take off the heat and keep aside.
For the seasoning, heat 2tsp of ghee in a pan and add the mustard seeds.
Once they pop, add the hing and curry leaves.
Saute till the curry leaves are crisp.
Remove from fire and add the seasoning to the kootu.
Serve hot with rice