- Elephant foot yam – 2 cups chopped or 1/4 kg
- Tur dal – 1/3 cup
- Tamarind – a small gooseberry sized ball
- Onions 2 Nos.
- Turmeric powder – 1/4 tsp
- Salt needed
- Coriander seeds – 1 tbsp
- Bengal gram/channa dal/kadalai parippu – 2 tsp
- Red chillies – 4
- Grated coconut – 1/4 cup
- Raw Rice – 1 tsp
For the seasoning
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Hing – a pinch
- Curry leaves – few
- Peel the skin, wash and chop elephant foot yam into small pieces. Wear a disposable gloves or grease your hands with oil before cutting yam as some varieties itches the skin.
- Heat oil in a kadai, add coriander seeds, channa dal, red chillies, raw rice and saute until dal turns golden brown. Add grated coconut, fry for a few seconds and switch it off. Saute in the heat of the pan itself. Once it cools, grind it to a smooth paste.
- Pressure cook dal for 3 whistles or until soft. Mash it well and keep it aside.(Soaking dal in hot water for 15-20 minutes prior to cooking saves a lot of time and fuel. Dal also gets cooked well)
- Soak tamarind in a cup of warm water for 15 minutes. Extract tamarind juice and discard the pulp.
- Cook yam in 1 cup of water adding salt and turmeric powder. Once the yam is half cooked, add 1 cup tamarind water and cook until the raw flavor of the tamarind goes and the yam becomes soft.
- Once the yam is cooked well, add the ground paste.
- Add the cooked dal, 1/2 -3/4 cup of water and cook simmered until everything gets blended well. Check for salt.
- Heat a tsp of oil, add mustard seeds, when it splutters, add hing, curry leaves and pour it over the kootu. Serve with hot steamed rice.
Note – YAM has to be cooked properly in tamarind water, otherwise it might cause itching sensation in the mouth also.