Kootu Curry – South Indian Vegetable Stew
Kootu is a wholesome South Indian vegetable stew made with lentils, mixed vegetables, and coconut-based seasoning. It is mildly spiced, nutritious, and pairs perfectly with steamed rice or chapati.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1/2 cup toor dal (pigeon pea lentils) or moong dal (yellow lentils)
- 2 tablespoons roasted chana dal (split Bengal gram)
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 1 cup water
- 1/4 cup grated coconut
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 green chilies (adjust to spice preference)
- 1 teaspoon roasted chana dal (optional)
- 1/4 cup water (to blend)
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 5-6 curry leaves
- 1 dried red chili
- A pinch of hing (asafoetida)
Method
1. Cook the Lentils & Vegetables:
- Rinse and pressure cook toor dal with 1.5 cups of water and turmeric powder until soft.
- In another pan, cook the chopped vegetables with a little water until tender.
2. Prepare the Coconut Paste:
- Blend grated coconut, cumin seeds, green chilies, and roasted chana dal with water to make a smooth paste.
3. Combine & Simmer:
- Add the cooked lentils and coconut paste to the vegetables.
- Stir well and let it simmer for 3-4 minutes.
4. Prepare the Tempering:
- Heat coconut oil in a small pan.
- Add mustard seeds, urad dal, dried red chili, and curry leaves. Let them splutter.
- Add a pinch of hing and pour this tempering over the kootu.
5. Serve & Enjoy:
- Mix well and serve hot with steamed rice or chapati.
Serving Suggestions
- Serve with steamed rice and sambar for a traditional meal.
- Enjoy as a side dish with chapati or dosa.
Pro Tips
- Use moong dal for a lighter version of kootu.
- Adjust spice levels by adding more or fewer chilies.
- Add a teaspoon of ghee before serving for extra flavor.
