Bajji Milagai Kootu - Bajji Milagai Recipes - Mirchi Bajji with Vegetables and Dal
Bajji milagai is the long variety green chilly commonly used for bajji, sambar and gravy. As I was asking for recipe ideas with this bajji milagai, my husband suggested me the idea to try a kootu dish with bajji milagai. The first thing I told him that it will be very hot and it won't taste good for kootu dishes. Then he told me to include carrot, potato in this kootu, so it will reduce the spiciness level. I had no plans to take the video, but my husband asked me to publish the recipe along with the video on the blog.
The kootu was so delicious and it is a best side dish for rice, chapathi and poori. The beautiful orange colour from the carrots, a hint of red colour from tomato in the kootu looks awesome. When you take a first bite, it tastes like regular vegetable kootu . After a few minutes, you feel a little hotness in your tongue. I have removed the pith and seeds in the chilly. For this kootu, I started off by cooking the carrots and potatoes first and then added the chillies and tomato. Along with the vegetables I added 1/2 cup cooked toor dal. The toor dal and potato helps to reduce the spiciness, plus it also adds thickness for the kootu. Then of course our star ingredient grounded coconut added is added in the final stage as we add to other kootu dishes. In this kootu, I have added 1/2 tsp chilly powder, but you can also omit it. This is definitely a new kootu dish, so watch the video and follow the step by step instructions fully and try this kootu for your lunch.
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Bajji Milagai Kootu Recipe Details
Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : kootu/side dish
Author : Muthulakshmi Madhavakrishnan
- 5 bajji milagai (long green chilly)
- 1 carrot
- 1 potato
- 1 tomato
- /2 tsp turmeric powder
- 1/2 tsp chilly powder
- 1/2 cup toor dal
- 1/2 cup coconut
- 3 small onions
- 1/2 tsp cumin
- 1 tsp mustard
- 1 tsp urid dal
- few curry leaves
- few coriander leaves
- salt to taste
- 2 tsp oil
Peel the carrot and potato and dice them uniformly. Cut off the stem end of the long green chilly and cut in half lengthwise and remove the pith and seeds. Cut them into small squares. Pressure cook the toor dal with required water.
First, add the carrot and potato with 1/4 cup water. Close it with a lid and cook the vegetables on medium heat.
In the meantime, grind the coconut, small onions and cumin with little water.
When the vegetables are half done, add the bajji milagai pieces and tomato. Add some more water if required and cook the vegetables on medium heat.
When the bajji milagais are cooked well, add required salt and mix well.
Next, add the cooked toor dal and mix well with the vegetables. Add turmeric powder and red chilly powder.
Now add the grounded coconut paste and mix well. If the kootu appears thick, add some more water and allow the kootu to boil for 5 minutes.
Add chopped coriander leaves and turn off the heat. Heat oil in a kadai and add mustard and urid dal. When it splutters, add curry leaves and add it to the hot kootu. Mix well and transfer it to the serving dish.
Bajji Milagai Kootu is ready to serve.