Kootu is a tasty lentil curry with mixed vegetables cooked in a blend of spices. It is moderately thick in consistency than sambar. It is usually prepared during festivals and ceremonies.

Different veggies from pumpkin to cabbage and potato may be added. It is usually made sans onion. Legumes as peas, black eyed beans, peanuts and any other may be added to it. A fresh ground of spices are roasted and blend to a paste. It makes a good accompaniment with hot steamed rice.

Kootu consists of pulses and veggies, thus it is a protein rich, fiber, carboydrates calcium and potassium along with other nutrients.

It’s that time of the month when we bloggers visit a particular state and recreate dishes along with a partner. Th Shhhh Cooking Challenge group has now come to my very own state Karnataka and my partner is Renu Agarwal Dongre of www.cookwithrenu.com. She has a wide range of tasty dishes and bakes on her blog, do visit it. The two secret ingredients which Renu gave me was tur dal and green pea, I have prepared this tasty kootu with them. Thankyou Renu for the ingredients.

Karnataka is a state in the south western region of India. It was formed on 1 November 1956. Earlier to that, it has seen the historic days of Chalukyas, Hoysalas and the Vijayanagara empire. While the Bijapur district witnessed the muslim rule, the mysore state had the Wodeyars. Thus, the architectural and monumental places in Karnataka are many and beautiful.  Belur, Halebedu, Hampi, Bijapur, Aihole and Pattadkal are a few to name. Bengaluru is the capital city of Karnataka. It is the largest city in the state.

Karnataka cuisine comprises of many cuisines. Both vegetarian and non-vegetarian food are consumed. The Karnataka cuisine is one of the oldest cuisines as some of the dishes Ragi mudde and huli nuchu are described in old mythologies. The platter usually consists of chutney, kosambri (salad), gojju, stir fry and dal cooked in vegetables or green leaf along with rasam and rice. Jowar roti is more prevalent in North Karnataka while South Karnataka opt for ragi or finger millet.

A few other Karnataka recipes on blog : Huli Nuchu, Raw Mango Rice, Ragi Thalipeeth, Majjige Huli,

mixed vegetable kootu
mixed vegetable kootu

Ingredients:

  • 1 cup tur dal
  • 1/2 cup beans stringed
  • 1/4 cup carrot cut into chunks
  • 1/2 cup cucumber cut into chunks (big variety)
  • 1/2 cup ash gourd cut into chunks
  • 1/2 cup potato cut into chunks
  • 1/4 cup peanut ( fresh ones if you can)
  • 1/4 cup green pea
  • lemon ball tamarind

For the masala powder:

  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon pepper
  • 1/4 teaspoon methi
  • 4 dry red chilly
  • 1/4 cup desiccated  coconut
  • 1 teaspoon oil

For the seasoning:

  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • a few curry leaves

Pre-requisites:

  • Wash the dal and soak it in water for half an hour.
  • Soak tamarind in water.
  • Cut the veggies and keep them ready. Peel the skin and remove the pith for pumpkin. The cucumber may be used with the skin but the seeds need to be removed.
  • Soaking of groundnuts in water gives a good taste.

Let’s get cooking:

  1. Cook the tur dal along with peanuts. Add a little turmeric powder to it. Cook for three whistles.
  2. In the meanwhile, prepare the masala. Dry roast the coconut, put it aside. Roast all the other ingredients separately with a little oil. Grind to a powder.
  3. Take oil in a pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add beans, let cook. After a few seconds, put the carrot. Add pumpkin and cucumber, let cook.
  4. Finally, add the potato and green peas along with the curry leaves.
  5. Once the veggies are cooked, put the cooked dal into it.
  6. Extract the tamarind pulp.
  7. Put the pulp and masala powder.
  8. Let cook for some time. Adjust the consistency of the kootu by adding water. It should be moderately thick, but on cooling it becomes thicker. Thus, do add some water.
  9. Serve hot with steamed rice.

Take a tip: Fresh coconut can also be used, roast the other ingredients and grind with coconut to a paste.

mixed vegetable kootu
mixed vegetable kootu

Mixed Vegetable Kootu

Mixed vegetable kootu is a lentil based curry that is served with hot steamed rice.

Course lunch ideas
Cuisine Indian, karnataka
Keyword karnataka dishes, mixed vegetable kootu, south indian cooking
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup tur dal
  • 1/2 cup beans stringed
  • 1/4 cup carrot chunks
  • 1/2 cup cucumber chunks
  • 1/2 cup ash gourd pieces
  • 1/2 cup green pea
  • 1/2 cup potato

For the spice mix:

  • 1 tablespoon coriander seeds
  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 1/2 teaspoon cumin
  • 1/4 teaspoon methi
  • 4 red chilly
  • 1/4 cup desiccated coconut
  • 1 teaspoon oil

For the seasoning:

  • 2 tablespoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric
  • a few curry leaves

Other ingredient

  • lemon sized ball tamarind

Instructions

  1. Soak the tur dal in water for half an hour along with peanut.

  2. String the beans and cut the veggies into chunks. 

  3. Take a small pan. Add oil and roast the ingredients for the spice mix. 

  4. When cool, grind them to a powder.

  5. Add a little turmeric powder to the tur dal and cook it in the pressure cooker for three whistles. 

  6. Let the pressure release by itself, in the mean while, heat oil in a pan and make the seasoning. Add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the curry leaves and the stringed beans, let cook for sometime. 

  7. After a few seconds, put the carrot. Add pumpkin and cucumber, let cook. Finally, add the potato and green peas along with the curry leaves. Once the veggies are cooked, put the cooked dal into it.

  8. Add salt and let cook for sometime.

  9. Extract the tamarind pulp. 

  10. Put the pulp and the spice mix to it. Let the flavours imbibe. Adjust the consistency, if it is thick add some water. 

  11. Serve kootu with hot steamed rice.

Recipe Notes

  • Any other veggies can be used.
  • The consistency of kootu is moderately thick. 
  • This is a no onion garlic recipe, thus ideal for any festival.
  • Fresh coocnut may be used. If using fresh coconut, roast the other ingredients and then grind with coconut to a paste. 

If you have liked this dish, do share it further. If you ever recreate this dish, do tag me :  instagram @foodiejayashree, twitter @evergreendishes,  I would like to see your creation. You can also email me at [email protected]

Mixed Vegetable Kootu | South Indian Kootu
Follow evergreendishes on Twitter, Facebook, Pinterest, Instagram and G+

Subscribe to get all updates in your inbox + a book of handyhints for free.

shhhhh secret cooking challenge
shhhhh secret cooking challenge

 

 

 

28 COMMENTS

  1. Such a healthy and delicious kootu recipe. I have prepared kootu with just a single vegetable, never tried with more vegetables. I will give it a try soon.

  2. Kootu is my all time favourite, just a bowl of rice is enough for me to enjoy this nutritious dish. Love it to the core.

  3. Lentils and vegetables together for a very delicious, fulfilling and nutritious meal. Must taste great with both rice and roti.

  4. You made this normal dal so flavorful and delicious with added vegetables. Looking awesome and surely taste would be great

  5. This Kootu looks so flavorful and healthy Jayashree. The addition of vegetables makes it even more wholesome n healthy !!!

  6. This is one of my most favourite dishes. I make this whenever there is a little bit of this and that left over in my refrigerator, just to use it up. It is so simple but delicious, this kootu, and pairs up beautifully with steamed rice. 🙂

  7. I am from J&K and married to a Hyderabadi guy. In the beginning it did not go well with the food habits but later on I started liking it and now am a full South Indian House Wife. Will try this today and wish me good luck.

  8. I make kootu at home several times a week, with different vegetables or with saag/greens, as it is easy to make and versatile and can be had with roti or with rice. The addition of peanuts makes you recipe very attractive and even more nutritious. Adding this to my ‘must make’ list!

  9. Rasam this kootu and hot rice can make my day anytime ! I also make this when I have bits of a lot of veggies in the fridge to clear up.. very well made, Jayashree !

Appreciate all your comments.

This site uses Akismet to reduce spam. Learn how your comment data is processed.