The chow devotee from south

This blog is about food by a foodie (aka Aditya Ramamurthy Rao - Adi) originally from the cultural capital - Mysore in South Karnataka. Now residing in Hyderabad. This blog has been created to bring out some mouth watering vegetarian recipes and to discuss the flair of classical South Indian & Karnataka cuisines in addition to other vegetarian delights! I generally avoid all Allium derived veggies in my cooking and is generally palatable to most except strict Jains and Vegans.

Monday, February 12, 2007

Avarekai Kootu (called Pitlay in Tamilnadu side)

Kootu (ಕೂಟು) is one of the specialties of Karnataka and especially from the Madhwa Brahmin cook pot. Generally kootu is prepared with some standard & hard vegetables (like Yam, Avarekai, Chapprada Avarekai, etc.) . Kootu has to undoubtedly contain a lot of kadLekai (peanuts). It is rather simple to prepare and simply amazing to taste. Kootu with rice, ghee and some Aralu Sandige (fries) is something divine!

Ingredients (coming soon)

Method of Preparation (coming soon).

The chow devotee from south

Monday, February 12, 2007

Avarekai Kootu (called Pitlay in Tamilnadu side)

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