Bangalore
Title

Gobi Kottu

A dish belongs to a Tamilnadu Cuisine, it is thick gravy, and serves alternate to Sambar. Coconut is added to this gravy as a thickening agent, the vegetables, dals cooked with coconut and masala itsems gives very good aroma and taste. This dish goes good with rice and roti items.

Preparation time

  • Preparation time – 15 minutes
  • Cook Time – 20 minutes
  • Total Time – 35 minutes
  • Cuisine: South Indian
  • Servings: 4 -5

Ingredients for Gobi Kottu

  • Yellow gram dal 150 gms
  • Cauliflower 250 gms
  • Onions 2 No’s
  • Tomato 1 No
  • Tamarind a pinch
  • Coconut grated 1/2 No
  • Red chillies 4 No’s
  • Pepper seeds 10 No’s
  • Coriander seeds 1 tsp
  • Curry leaves 1 spring
  • Mustard 1 tsp
  • Oil 2 tbsp
  • Salt to taste

Preparation of Gobi Kottu

  • First cut cauliflower in to small pieces.
  • Clean and wash dal.
  • Cook the dal and cauliflower together, keep aside.
  • Make masala paste of red chillies, coriander seeds, pepper seeds, tomato and coconut grated.
  • Heat oil in a pan add mustard seeds, curry leaves, chopped onion and fry for some while.
  • Add the prepared masala paste to the pan and mix well, add some water cook.
  • Bring to boil and add cooked vegetables, turmeric, salt to taste and add water.
  • Cook it in a medium flame, later reduce it simmer for some while till its done.

Note

  • Some places they add Jaggery in to the mixture, to get the gravy sweeten.
  • And some region they add Tamarind pulp also to get the sour taste and this act as a thickening agent for Kootus.