Lady’s Finger Kootu Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Lady’s Finger Kootu Recipe – Authentic South Indian Dal & Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lady’s Finger Kootu. It’s a comforting South Indian curry that my grandmother used to make, and honestly, it just feels like home. It’s a perfect blend of textures and flavors, and surprisingly easy to put together. Let’s dive in!

Why You’ll Love This Recipe

This Lady’s Finger Kootu is more than just a dish; it’s an experience. It’s healthy, packed with protein from the moong dal, and has a lovely, slightly tangy flavor. Plus, it’s a fantastic way to enjoy lady’s finger (okra) even if you’re not usually a fan! It’s a staple in many South Indian households, and I promise, once you try it, you’ll understand why.

Ingredients

Here’s what you’ll need to make this delicious Kootu:

• 20 Lady’s finger (okra), nos
• 2 tbsp Moong dal
• 1 Ripe tomato
• 1 tsp Sambar powder
• 1/4 cup Grated coconut
• 1 tsp Rice flour
• 1 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Lady’s Finger Varieties & Selection: Look for firm, bright green lady’s finger with no blemishes. Smaller pods tend to be less slimy.
• Moong Dal: The Heart of the Kootu: I prefer yellow moong dal for this recipe, as it cooks quickly and blends beautifully. About 50g is perfect.
• The Significance of Sambar Powder: Sambar powder is the soul of this dish! It adds a wonderful depth of flavor. You can adjust the amount to your spice preference.
• Coconut: Fresh vs. Dried – Which to Use? Freshly grated coconut is best, but unsweetened desiccated coconut works well too. If using desiccated, soak it in a little warm water for 10 minutes to soften it. Around 30g of grated coconut is ideal.
• Coconut Oil: A South Indian Staple: Don’t skip the coconut oil! It really adds to the authentic flavor. If you absolutely can’t find it, you can use vegetable oil, but the taste won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the lady’s finger and tomato into bite-sized cubes.
2. Grind the grated coconut and rice flour into a smooth paste. A little water helps with this.
3. Now, pressure cook the moong dal with sambar powder, a pinch of turmeric, and about 1 cup (240ml) of water for 2 whistles. Once cooled, give it a good mash and set aside.
4. Heat the coconut oil in a pan over medium heat. Sauté the lady’s finger until it’s slightly tender, then add the chopped tomatoes and cook until they become mushy.
5. Add about 1/2 cup (120ml) of water, cover the pan, and cook until the lady’s finger softens.
6. Stir in the cooked dal and the coconut paste. Mix well.
7. Adjust the consistency with a little more water if needed. Simmer for about 5 minutes, allowing the flavors to meld.
8. Finally, let’s make the tempering! In a small pan, heat a teaspoon of coconut oil and add the mustard seeds. Once they splutter, add the urad dal, cumin seeds, and curry leaves. Sauté for a few seconds until golden brown.
9. Pour this lovely tempering over the kootu and stir gently.

Serve hot with steamed rice!

Expert Tips

Here are a few things I’ve learned over the years to make this Kootu perfect every time:

• Achieving the Right Consistency: Kootu should be thick enough to coat the back of a spoon, but still pourable. Adjust with water as needed.
• Preventing Lady’s Finger from Becoming Slimy: Don’t overcook the lady’s finger! Sautéing it well initially helps reduce sliminess. A squeeze of lemon juice also helps.
• Balancing the Spice Levels: Sambar powder varies in spice level. Start with 1 tsp and add more to taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of sambar powder to control the spice. For a milder flavor, use 1/2 tsp. For a spicier kick, add up to 1.5 tsp.
• Festival Adaptations (Onam, Pongal): Kootu is often part of a traditional Onam or Pongal sadya (feast). You can make a larger batch to serve as part of the spread.

Serving Suggestions

This Kootu is best served hot with a generous portion of steamed rice. A dollop of ghee on the rice takes it to another level! It also pairs beautifully with papadums and a side of rasam.

Storage Instructions

Leftover Kootu 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

Let’s answer some common questions:

What is Kootu and where does it originate from?

Kootu is a popular South Indian dish made with lentils and vegetables. It originates from the states of Tamil Nadu and Kerala and is a staple in many households.

Can I use a different dal instead of moong dal?

While moong dal is traditional, you can experiment with toor dal or masoor dal. Keep in mind that cooking times may vary.

How can I adjust the thickness of the Kootu?

Add more water for a thinner consistency, or simmer for longer to thicken it.

What if I don’t have sambar powder? Can I make my own?

You can find sambar powder in most Indian grocery stores. Making your own is possible, but it’s a bit involved! There are many recipes online if you’re feeling ambitious.

Can this Kootu be made ahead of time?

Yes! You can make the Kootu a day ahead and reheat it. The flavors actually develop even more overnight.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!