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Tuesday, May 21, 2013

Jackfruit Seed, Rhubarb, Radish Greens Koottu



When the perennial rhubarb comes up every spring, I feel an urge to use it in as many dishes as I can. So, when I get past the usual rhubarb scones, rhubarb-strawberry cobbler, rhubarb chutney/relish, rhubarb sambar, I check the garden for what else can be paired with rhubarb for a wholesome dish.




The last of the radish greens were waiting in the garden. Fresh jackfruit seeds and fresh coconut were handy. And so this Jackfruit seed + rhubarb + radish greens koottu popped into existence.




Ingredients
¼ cup finely diced fresh coconut
1 Serrano or Jalapeño chili (or a milder variety if preferred)

½ yellow onion, diced finely
½ cup cooked jackfruit seeds
½ cup diced rhubarb
radish greens (about 2 cups chopped and loosely packed)
½ cup yellow split moong dal
3 to 4 cups water
½ tsp turmeric powder
salt to taste

For tempering: 1 Tbsp gingelly oil / sesame oil, ½ tsp mustard seeds


Preparation

  1. Combine the green chili and coconut and grind to a fine paste
  2. Heat the oil in a pan, add the mustard seeds and wait till they pop; add the onions, turmeric, and a pinch of salt, sauté for a few minutes
  3. Add the rhubarb, radish greens, jackfruit seeds, and moong dal, 3 cups water, cover and simmer on medium low heat till moong dal is cooked; (check as add more water as needed)
  4. Off heat stir in the coconut-chili paste and serve warm with hot basmati rice or roti  or naan

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