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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Low
Traditionally made Kootu follows Ayurvedic principles of cooking, which means more of kali mirch (pepper), jeera (cumin), methi dana (fenugreek seeds), rai (small, reddish mustard seeds), and hing (asafoetida). Among the vegetables, beans, broad beans, and carrots—all rich in proteins and vitamins—are preferred over potatoes and brinjals. For more nutritive value, you could also add some spinach.
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Both the Iyengar and the Iyer households of Tamil Nadu love the humble Kootu, a cousin of Sambhar and a healthy combination of vegetables, lentil, and spices. It is also an essential part of all auspicious Tamilian feasts. Kootu has undergone many makeovers through the years, but the Pumpkin Kootu variation has never lost its popularity.
- Mixed vegetables (preferably beans, carrots and spinach), diced (1 cup)
- Green gram dal (Hari moong dal) (¼ cup)
- MTR Haldi Turmeric Powder (1 tsp)
- MTR Sambar Powder (1 tsp)
- Oil (2 tsp)
- Mustard seeds (rai), small black (¼ tsp)
- Black gram (Urad dal) (½ tsp)
- Cumin (Jeera) (½ tsp)
- Asafoetida (Hing) (a pinch)
- Fenugreek seeds (Methidana) (¼ tsp)
- Pepper (Kali mirch) (½ tsp)
- Curry leaves (Kadipatta ) (5-6)
- Thoroughly wash the hari moong dal for about 3-4 times.
- Put all the vegetables and the dal in a pressure cooker. Pour in water till it rises an inch over the level of the vegetables. Add MTR Haldi/Turmeric Powder and close the lid.
- Pressure-cook on high flame, timing it to 3 whistles.
- Turn off the heat and allow the steam to escape naturally.
- Remove the lid and lightly mash the vegetables.
- In a pan, heat oil on high flame. Add the rai and once it begins to splutter, toss in the urad dal, jeera, hing, methidana, kali mirch, and kadipatta. Sauté for a few seconds.
- Add the MTR Sambar Powder and keep stirring for a couple of minutes.
- Place the vegetables back to heat. Lower the flame and add the tadka. Stir for a few minutes. Check and adjust the seasoning.
- Serve the Kootu piping hot with steamed rice and a dollop of ghee on the side.