Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2-3 tablespoons of ghee in a pressure cooker. Add 1½ teaspoons of mustard seeds and let them splutter. Then add 1 teaspoon of cumin seeds and let them crackle. Add 2-3 chopped green chillies and 20-25 madras onions (shallots) and cook until the onions turn translucent.

2. 2.Add Garlic and Tomato

   Add 1 tablespoon of minced garlic and cook for 1-2 minutes until fragrant. Next, add 1 chopped tomato and cook for another 1-2 minutes until it softens.

3. 3.Incorporate Vegetables

   Add 2-3 dried red chillies and mix well. Then add 2 chopped drumsticks, 2 chopped raw bananas, and 2 chopped potatoes. Cook for 1-2 minutes, stirring occasionally.

4. 4.Add Rice, Dal, and Spices

   Add 1 cup of soaked split pigeon peas (toor dal) and 1 cup of soaked short grain rice to the cooker. Mix well to combine with the vegetables. Add ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1½ tablespoons of Sambhar masala. Mix thoroughly until all ingredients are coated with the spices.

5. 5.Add Moringa Leaves and Salt

   Add 1 cup of moringa leaves to the mixture and mix until they are slightly wilted. Season with salt to taste and mix everything together.

6. 6.Pressure Cook

   Pour in 4 cups of water and stir to combine. Add 2-3 chopped brinjals (eggplant) and mix gently. Close the pressure cooker lid and cook for 3 whistles. Allow the pressure to release naturally before opening the cooker.

7. 7.Garnish and Serve

   Once cooked, open the lid and add 2-3 tablespoons of fresh grated coconut and 2-3 tablespoons of chopped coriander. Mix gently to incorporate. Serve the Kootanchoru hot, optionally drizzled with a little extra ghee for enhanced flavor.