Authentic Rice & Coconut Kootu Recipe – Tamil Nadu Style

Last Updated on 2 months by Neha Deshmukh

Authentic Rice & Coconut Kootu Recipe – Tamil Nadu Style

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Rice & Coconut Kootu, straight from the kitchens of Tamil Nadu. This isn’t just a dish; it’s a warm hug in a bowl, a taste of home, and something my paati (grandmother) always made with so much love. I first attempted this on my own after moving away from home, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Kootu is a beautiful blend of textures and flavors – creamy coconut, subtly sweet jaggery, and hearty vegetables, all brought together with a unique rice base. It’s a complete meal in itself, incredibly comforting, and surprisingly easy to make once you get the hang of it. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a staple in many South Indian homes, and I’m so excited to share this authentic version with you.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup raw rice
• 1.5 cups jaggery
• 0.75 cup grated coconut
• 0.25 cup ghee (about 55ml)
• 5-6 cashew nuts
• 0.25 tsp cardamom powder
• 4-4.5 cups mixed vegetables (I like using carrots, beans, pumpkin, and eggplant)
• 0.25 cup field beans (mochai)
• 0.33 cup tur dal (split pigeon peas)

Ingredient Notes

Let’s talk ingredients! A few things make this Kootu special.

• Raw Rice: We’re using raw rice here, not parboiled. It gives the Kootu a lovely, slightly grainy texture. Don’t worry, it cooks down beautifully!
• Jaggery: Jaggery is unrefined cane sugar, and it adds a beautiful, complex sweetness that’s so characteristic of South Indian cooking. You can find it in most Indian grocery stores. If you absolutely can’t find it, brown sugar is a decent substitute, but the flavor won’t be quite the same.
• Mochai (Field Beans): This is a star ingredient! Mochai is a type of field bean that’s incredibly popular in Tamil Nadu. It has a slightly earthy flavor and a wonderful texture. It might take a little searching to find, but it really makes this Kootu authentic. If you can’t find it, you can omit it, but I highly recommend trying to source it if possible!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the rice. Dry roast the raw rice in a pan until it turns golden brown. This takes about 5-7 minutes on medium heat. Once cooled, grind it coarsely – you want a rava-like consistency. Set aside.
2. Now, dissolve the jaggery in 2.5 cups of water. Make sure all the jaggery is dissolved, and then filter the mixture to remove any impurities. This ensures a smooth Kootu.
3. Bring the jaggery water to a boil in a large pot. Add the grated coconut and the coarsely ground rice rava. Stir continuously to prevent sticking!
4. Add 2 teaspoons of ghee. Now, for the pressure cooking! Close the lid and cook for 3 whistles on medium heat. Let the pressure release naturally.
5. While the Kootu is pressure cooking, let’s prepare the kootu part! Pressure cook the tur dal until soft and mushy. Separately, pressure cook the mochai and parboil your mixed vegetables until they’re tender but still hold their shape.
6. In a separate pan, fry some spices (a pinch of cumin, a few peppercorns, and a dry red chili) until fragrant. Grind them with a little coconut to form a smooth paste.
7. Once everything is cooked, gently mix the cooked vegetables, mochai, and the spice-coconut paste with the rice and coconut mixture.
8. Finally, it’s time for the tadka (tempering)! Heat the remaining ghee in a small pan. Add the cashew nuts and fry until golden brown. Add a pinch of cardamom powder. Pour this over the Kootu. Season with mustard seeds, fenugreek seeds, and curry leaves.

Expert Tips

• Don’t skip the filtering of the jaggery water! It makes a huge difference in the final texture.
• Stirring constantly while adding the rice rava is key to preventing it from sticking and burning.
• Adjust the amount of vegetables to your liking. Feel free to add your favorites!

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sesame oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Medium: Adjust the number of chilies used in the spice paste to control the heat. I usually use just one small chili for a mild flavor.
• Festival Adaptations – Pongal/Onam: This Kootu is often made during festivals like Pongal and Onam. You can add a little bit of asafoetida (hing) to the tempering for a more festive flavor. My family always makes a larger batch for these occasions!

Serving Suggestions

This Rice & Coconut Kootu is fantastic on its own, but it’s even better with…

• A dollop of yogurt
• A side of papadums
• Warm rice
• A sprinkle of chopped coriander leaves

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of rice is best for this Kootu? Raw rice is the traditional choice! It gives the Kootu a unique texture.
• Can I use coconut milk instead of grated coconut? You can, but the flavor will be different. Grated coconut provides a more authentic taste. If using coconut milk, use about 1 cup.
• How do I adjust the sweetness level of the Kootu? Start with the recommended amount of jaggery and taste as you go. You can always add more if you prefer it sweeter.
• What are some good accompaniments for Rice & Coconut Kootu? Yogurt, papadums, and warm rice are classic pairings!
• Can this be made ahead of time? Yes! You can make the Kootu a day in advance. The flavors actually develop even more overnight. Just reheat it gently before serving.

Enjoy this taste of Tamil Nadu! I hope you love it as much as my family does. Let me know how it turns out in the comments below!