Sunday, May 28, 2017

Mixed Vegetable Kootu

A post after a long time!! No excuses this time. It was pure laziness on my side. So finally, I managed to come out of hibernation.
While browsing the recipe index on my blog, the other day, I noticed that I haven’t posted some very basic recipes like this kootu, and a few others. So, thought of sharing this simple recipe today. This is an everyday kootu, unlike the kootu curry that is served during sadhyas. But I like this, for its simplicity. Few basic ingredients create magic. I would say it is a very close cousin of the molagootal. The Molagootal is more like a kuzhambu as in runnier, while the kootu is a side dish usually paired with mor kootam/ rasam or vatha kuzhambu. Now, off to the recipe.

Serves 4
What you'll need
  1. Mixed Vegetables – 3 cup (I used Malabar Vellarikai, Carrot, and Potato)
  2. Channa Dal – ½ cup
  3. Scraped Fresh Coconut – ½ cup
  4. Cumin Seeds – 1 tsp
  5. Green Chilly – 1
  6. Turmeric Powder – ½ tsp
  7. Salt to taste
  8. Jaggery – 1 tsp (optional)
For Tempering
  1. Coconut Oil – 2 tsp
  2. Mustard Seeds – 1 tsp
  3. Broken Urad Dal – 1 tsp
  4. Curry Leaves – few

  1. Soak the channa dal for 20 minutes. Then pressure cook it with until soft.
  2. Wash, peel and chop the vegetables into small cubes. I used 1 cup each of Malabar vellarikai, carrots and potatoes.
  3. In a bowl, add the chopped vegetables, add just enough water, turmeric powder and salt to taste.
  4. Allow this is boil, cook partially covered until the vegetables are cooked.
  5. Add jaggery if using and boil for another couple of minutes.
  6. In the meanwhile, grind the coconut, green chillies and cumin into a fine paste with very little water. Add water just enough to grind – a couple of spoons.
  7. Next add in the cooked dal, mix carefully without mashing the vegetables. Let this simmer for couple of minutes.
  8. Finally, add the ground coconut paste, mix well and simmer for another 3 to 4 minutes.
  9. Adjust seasoning. Remove from heat.
  10. Heat a small frying pan with coconut oil. Temper with mustard seeds and urad dal. Pour this tempering over the kootu. Garnish with curry leaves.

Kootu is ready. Serve as an accompaniment with Vathakuzhambu/Mor Kuzhambu/Rasam.

  1. You may add green peas and French beans as well.
  2. Make sure to add any one water vegetable like ash gourd or chow chow, or Malabar vellarikai.
  3. Addition of jaggery is optional, but we like our kootu slightly sweet and so I add a little bit.
  4. Use coconut oil for good flavour.

1 comment:

Rafeeda AR said...

So glad to see you after so long! Looks like a nice scoopable curry with chapathis too...

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