Marriage ( functions) style vegetable kootu //huli

Ingredients 

Togari belle (toor dhal//split pigeon peas)—1/2 cup

Peanuts (kadale kayi bija//ground nuts)—1/4 cup

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Tamarind soaked in water (hunase hannu//imli)—small lemon sized 

Salt—to taste

Jaggery (Bella//gud)—2 small pieces or 2 tablespoon 

Vegetables 

Beans (hurali kayi)—1/2 cup

Carrot—1/2 cup

Navilu kosu-(Knol khol)—1/2 cup

Seeme badanekayi(chayote)—1/2 cup

Tomatoes—2

( you can also take vegetables like green peas,potatoes,sweet pumpkin,etc)

You can take mixed vegetables of 3 cups.

Method 

Wash and chop all vegetables into length wise(big) pieces.

Wash togari belle and peanuts together and take this in one of the pressure cooker container.

Add turmeric powder and water.

And take the chopped vegetables in a separate container.

Add little water.

Pressure cook on medium flame for 3 whistles.

Spices for masala powder 

Kadale belle (channa  dhal)—1 tablespoon 

Uddina belle (urad dhal)—2 tablespoon 

Coriander seeds (dhania seeds//kothambari bija)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Ghasghase (poppyseeds)—1 tablespoon 

Black pepper corns (kaalu menasu)—1/2 teaspoon 

Dalchini (cinnamon sticks)—1 inch piece 

Cloves(lavanga)—2

Green cardamom pods (elaichi//ellaki)—1

Marathi moggu (maratha  moggu//kapok buds)—2

Asafoetida (hing//ingu)—1 tablespoon 

Bydagi red chillies (dry red chillies)—5 to 6

Curry leaves (karibevu//kadipatta)—few

Fresh grated coconut—1/2 cup

Kobbari (dry copra)—1/2 cup grated 

Oil—1 tablespoon 

Method 

Take a kadai or pan,add all the spices and oil and fry them on medium flame until dhals turns brown.

Then add dry red chillies and curry leaves and fry for few more minutes.

Do not burn the spices.

Switch off the stove.

Then add grated coconut and kobbari and stir well.

Keep stirring aside and let it cool completely.

Then transfer to a mixer grinder jar and pulse it coarsely.

Then add  soaked tamarind and little water and grind to a smooth paste.

Now open the cooker lid and and take the cooked vegetables in a kadai or vessel.

Add in salt,jaggery and ground masala paste and curry leaves and mix well.

Let it boil for a while.

When it starts boiling add in boiled togari belle and ground nut mixture.

The consistency of kootu will be thick,add water to get the consistency 

Bring  it to boil.

Now prepare for seasoning (oggarane)

Heat a tablespoon of oil or ghee in a laddle,add 1 teaspoon of mustard seeds (sasive) and jeera (jeerige),and hing (asafoetida//ingu).

When it stops spluttering pour over vegetable kootu.

Serve with hot rice.

This  is the traditional type of kootu prepared in mysore and Bangalore regions for functions.