Vegetable Kootu Recipe – Authentic South Indian Dal & Veggie Stew

Last Updated on 2 months by Neha Deshmukh

Vegetable Kootu Recipe – Authentic South Indian Dal & Veggie Stew

Hey everyone! If you’re looking for a comforting, flavorful, and healthy dish, you absolutely have to try Vegetable Kootu. It’s a South Indian staple in my family, and honestly, it feels like a warm hug in a bowl. I first made this when I was trying to recreate my Amma’s (mom’s) cooking, and while it took a few tries, I finally got it just right! It’s surprisingly easy to make, and so versatile – you can really adapt it to whatever veggies you have on hand.

Why You’ll Love This Recipe

This Vegetable Kootu isn’t just delicious; it’s packed with goodness! It’s a fantastic way to get your daily dose of vegetables, and the toor dal adds a lovely protein boost. Plus, the aromatic spice blend is just incredible. It’s a perfect side dish, but honestly, I sometimes enjoy it as a light meal on its own. You’ll love how easily it comes together, and the amazing flavors!

Ingredients

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

• 1 tsp coconut oil
• 1 tsp chana dal (split chickpeas)
• 1 tbsp urad dal (split black lentils)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp methi (fenugreek) seeds
• 1 tsp black pepper
• 1 inch cinnamon stick
• 4 dried red chillies
• Few curry leaves
• Pinch of hing (asafoetida)
• 1 tsp poppy seeds
• ½ cup grated coconut
• 1 tbsp oil
• 1 carrot, chopped
• 1 potato, chopped
• 5 beans, chopped
• ½ cup bottle gourd (lauki), chopped
• 3 tbsp peas
• ½ tsp turmeric powder
• 1 tsp salt (or to taste)
• 3 tbsp peanuts
• 3 cups water
• ½ cup pumpkin, chopped
• ½ cup tamarind extract
• 2 tomatoes, chopped
• Small piece of jaggery
• 1 ½ cups cooked toor dal (split pigeon peas)
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 dried red chilli
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavor:

• Coconut Oil: Don’t skip this! It really adds an authentic South Indian flavor. If you don’t have it, you can use vegetable oil, but the taste won’t be quite the same.
• Chana Dal & Urad Dal: These lentils form the base of the masala and add a lovely texture. Make sure they’re fresh for the best flavor.
• Methi Seeds: These little seeds pack a punch! They add a slightly bitter, nutty flavor that’s characteristic of Kootu. Don’t overdo it though, a little goes a long way.
• Hing/Asafoetida: This might smell a little funky on its own, but it adds a wonderful savory depth to the dish. Trust me!
• Poppy Seeds: These add a subtle nutty flavor and help thicken the kootu.
• Vegetable Variations: Traditionally, Kootu uses seasonal vegetables. Feel free to swap things in and out! My friend’s grandmother always adds drumsticks, which are amazing. You can also use plantain, sweet potato, or even spinach.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the masala: Heat coconut oil in a pan over medium heat. Add the chana dal, urad dal, coriander seeds, cumin seeds, methi seeds, pepper, cinnamon, red chillies, and curry leaves. Sauté until everything is fragrant and the dals turn golden brown – about 3-5 minutes.
2. Grind the masala: Add the hing, poppy seeds, and grated coconut to the pan. Sauté for another 2-3 minutes, until the coconut turns golden. Let it cool completely, then grind it into a smooth paste with a little water.
3. Cook the vegetables: Heat oil in a large vessel or pot. Add the carrot and potato and sauté for about 2 minutes. Then, add the beans, bottle gourd, peas, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.
4. Add more veggies & simmer: Add the peanuts and water to the pot. Cover and boil for about 5 minutes, or until the vegetables are partially cooked. Then, add the pumpkin and cook for another 2 minutes.
5. Bring it all together: Add the tamarind extract, tomatoes, and jaggery to the pot. Boil for about 5 minutes, allowing the flavors to meld. Stir in the cooked toor dal and the masala paste. Adjust the consistency with more water if needed, and add more salt to taste.
6. Temper the Kootu: In a small pan, heat ghee over medium heat. Add the mustard seeds and let them splutter. Then, add the dried red chilli and curry leaves. Pour this tempering over the Kootu.

Expert Tips

• Don’t be afraid to adjust the spice level! Add more or fewer red chillies depending on your preference.
• Make sure the masala is ground really smooth for the best texture.
• If you don’t have tamarind extract, you can use lemon juice, but it won’t have the same depth of flavor.

Variations

• Vegan Adaptation: Simply skip the ghee in the tempering and use oil instead.
• Spice Level Adjustment: Reduce the number of red chillies for a milder kootu, or add a pinch of cayenne pepper for extra heat.
• Using Different Vegetables: As I mentioned, feel free to experiment! My family loves adding okra or eggplant.
• Festival Adaptations – Onam/Sadya: For Onam Sadya, Kootu is a must-have! You can use a slightly sweeter variety of pumpkin and add a touch of coconut milk for extra richness.

Serving Suggestions

Vegetable Kootu is incredibly versatile! It’s traditionally served hot with steamed rice, but it’s also delicious with idli, dosa, or even roti. A dollop of ghee on top never hurts either!

Storage Instructions

Leftover Kootu can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can gently reheat it on the stovetop or in the microwave.

FAQs

• What is Kootu traditionally served with? Kootu is most commonly served with steamed rice, but it also pairs beautifully with idli, dosa, and sambar.
• Can I make the Kootu ahead of time? Absolutely! You can make the Kootu a day or two in advance. The flavors will actually deepen as it sits.
• What vegetables are best for Kootu? There’s no right or wrong answer! Use seasonal vegetables that you enjoy. Carrot, potato, beans, bottle gourd, and pumpkin are all popular choices.
• Can I use pre-made sambar powder instead of making the masala? While you can, the flavor won’t be quite the same. Making the masala from scratch really makes a difference.
• How do I adjust the consistency of the Kootu? If it’s too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Enjoy this delicious and comforting Vegetable Kootu! I hope it becomes a favorite in your home too. Let me know in the comments if you try it and how it turns out!