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Kootu Curry Recipe
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
218
kcal
Author:
Neha Mathur
Kootu is a simple, yet delicious dish that’s made in most Tamil homes. It’s a healthy South Indian dish that’s specially made during the Pongal season; in fact, this simple dish is made for most festivals.
Print Recipe
Ingredients
3
tablespoon
Tuvar Dal
2
tablespoon
Peanuts
Salt to taste
For Vegetables
½
cup
Carrot
Chopped
½
cup
Beans
Chopped
½
cup
Potato
Peeled and cubed
½
cup
Pumpkin
Cubed
½
cup
Madras Cucumber
Cubed
¼
cup
Peas
½
cup
Water
Salt to taste
½
teaspoon
Turmeric Powder
For grinding into a paste
2
teaspoon
Vegetable Oil
1
tablespoon
Coriander Seeds
¼
teaspoon
Fenugreek Seeds
½
teaspoon
Cumin Seeds
3-4
Dry Red Chillies
2
teaspoon
Chana Dal
¼
cup
Fresh Coconut
Grated
For tempering
2
teaspoon
Vegetable Oil
1
teaspoon
Mustard Seeds
1
teaspoon
Urad Dal
10-12
Curry Leaves
Instructions
Wash tuvar dal and add it in a pressure cooker along with peanuts, salt and 1 cup of water.
Pressure cook until dal is nicely cooked.
Remove the pressure cooker from heat and let the pressure release.
Mash the dal and keep it aside.
Add all the vegetables in a pressure cooker along with salt, turmeric powder and 1 cup of water and pressure cook until they are softened.
Remove the pressure cooker from heat and let the pressure release.
Keep the cooked vegetables aside.
Heat vegetable oil in a pan.
Add coriander seeds, fenugreek seeds, cumin seeds, dry red chillies and chana dal and fry until they turn slightly brown.
Remove the pan from heat and let the mixture cool.
Add the mixture in a grinder along with coconut and some water and grind to make smooth paste.
Now in a pan, add cooked vegetables, cooked dal and masala paste and cook for 10-12 minutes on low heat.
Add more water if required.
If you plan to serve the Kootu with rice, you can keep it thinner and if you want to serve as a side dish for chapati, you can keep it thicker.
For tempering, heat vegetable oil in a pan.
Once the oil is hot, add mustard seedss, urad dal and curry leaves and let them crackle for a few seconds.
Pour the tempering over the kootu and mix well.
Serve hot with rice or chapati.
Notes
You can add your choice of vegetable while making kootu curry.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
22
g
|
Protein:
10
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Sodium:
73
mg
|
Potassium:
630
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
4395
IU
|
Vitamin C:
108.4
mg
|
Calcium:
72
mg
|
Iron:
4.5
mg