This vegetable kootu finds a mention in Sangam literature

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Chennai:

He took a break from a series called Ganga 1 and 2. He was also the main actor in the Piriyadha Varam Vendum series. Dancing and music were his passion and he participated in various events. A happy, carefree boy who roamed Avadi with his school friends, Vimal loved to eat at roadside restaurants. These restaurants were also the meeting place to discuss vacation plans and the future. Movies had a major influence on him, especially friendship movies.

Her mother always made sure her favorite food was prepared when she got home from school or college. Vimal loves all Indian sweets and chocolates and also appreciates simple homemade dishes. His grandmother and mother only cooked over a wood fire until the 90s. They used specially hardened clay vessels and a stone vessel to make their favorite kootu. It had to be milagu poricha kootu, whether made from chow chow, beans or cabbage. He could eat it anytime with white rice. “Usually it will be South Indian cuisine at home with poriyal, onion sambar and jeera rasam. Kootu has always been prepared as a side dish, but for me it was the main course, ”says Vimal. He remembers how his paatti, who lived in a nearby village, made kootu. “She prepares the dish with fresh masala, boils lentils and vegetables in a clay pot. The smell of kootu spread to nearby fields and I ran back when I smelled the smell.

Recipe for milagu poricha kootu beans and cabbage

There are many references to Tamil food during the Chola, Chera and Pandya periods. One of those foods was kootu. Lentils cooked with vegetables, pepper and coconut are also mentioned in Sangam literature. Poricha kootu means fried kootu made from moong dal, vegetables and seasoned with a ground paste of fried urad dal, pepper, red peppers, cumin and coconut, seasoned with curry leaves and seeds of mustard. Chillies were added much later when they were introduced to South India by traders. The main seasoning was pepper. Even Avvaiyar in one of his famous thani padal thirattu mentioned eating varagu or steamed rice with similar delicacy and mashed brinjal.

Kootu can be considered a royal dish that originated in Tamil Nadu and parts of Kerala. Besides cabbage and beans, you can use chow chow, pumpkin, drumsticks, snake gourd and yam to make this dish. Today, Vimal is sharing the recipe for kootu with beans and cabbage.

– Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes

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