Vegetable Kootu Recipe – Authentic South Indian Moong Dal & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Kootu Recipe – Authentic South Indian Moong Dal & Coconut Curry

Introduction

Oh, Kootu! Just the name brings back memories of my grandmother’s kitchen, filled with the aroma of spices and simmering vegetables. It’s a dish that truly embodies South Indian comfort food – wholesome, flavorful, and incredibly satisfying. I first learned to make this when I was helping my amma (mom) prepare for a festival, and honestly, it’s been a staple in my kitchen ever since. Today, I’m so excited to share my family’s Vegetable Kootu recipe with you. It’s easier than you think, and the results are so worth it!

Why You’ll Love This Recipe

This Vegetable Kootu isn’t just delicious; it’s a powerhouse of nutrients! Packed with seasonal veggies and protein-rich moong dal, it’s a complete meal on its own, or a wonderful side dish. It’s also incredibly versatile – you can adapt it to use whatever vegetables you have on hand. Plus, the creamy coconut gravy is just… chef’s kiss. You’ll love how quickly it comes together, especially with the help of a pressure cooker.

Ingredients

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

• 1/2 raw banana, chopped
• 2 small colocasia (arbi/taro root), chopped
• 1/4 piece yam, chopped
• 10 broad beans, chopped
• 1/2 cup cubed ash gourd (petha/winter melon)
• 1/2 small sweet potato, chopped
• Handful mochai kottai (field beans)
• 2 tbsp yellow moong dal (split yellow lentils)
• 1 tomato, chopped
• Salt to taste
• 1/2 cup grated coconut
• 2 green chillies
• 1 tsp cumin seeds
• 1 tsp rice flour or corn flour
• 1/4 tsp mustard seeds
• 1/2 tsp urad dal (split black lentils)
• 1 sprig curry leaves
• 1 tbsp coconut oil

Ingredient Notes

Let’s talk ingredients! The beauty of Kootu lies in its adaptability.

• Moong Dal: We’re using yellow moong dal here because it cooks quickly and adds a lovely creaminess. It’s also easily digestible, making this a great option for everyone. About 40g of moong dal is perfect.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch. If using desiccated, you might need a little extra water when grinding the paste.
• Vegetable Variations: Feel free to swap in your favorites! Drumsticks, carrots, pumpkin, or even green papaya are all fantastic additions. Traditionally, Kootu uses seasonal vegetables, so embrace what’s fresh and available in your region. My atti (grandmother) always added a bit of beetroot for colour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop all your vegetables into roughly 1-inch cubes. Set them aside – having everything prepped makes the cooking process so much smoother.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the urad dal and curry leaves. Sauté for a few seconds until the dal turns golden brown and fragrant.
4. Now, add the chopped vegetables, tomato, and moong dal to the pressure cooker. Season with salt. Pour in enough water to just cover the vegetables – about 1.5 to 2 cups should do it. Give everything a good mix.
5. Time for the magic ingredient – the coconut paste! Grind the grated coconut, green chillies, cumin seeds, and rice flour into a smooth paste using a little water. A good consistency is key here; it should be pourable but not too runny.
6. Add the coconut paste to the vegetables in the pressure cooker and mix thoroughly. Adjust the water if needed to achieve your desired consistency. I like mine slightly on the thicker side.
7. Close the pressure cooker lid and cook on high heat for 2 whistles.
8. Once the pressure releases naturally (don’t force it!), open the cooker. Simmer the Kootu for a few minutes to thicken it up, or add a little water if it’s too thick for your liking.
9. Serve hot with rice and a dollop of ghee!

Expert Tips

• Don’t skip the spluttering of the mustard seeds – it releases their flavour and is essential for that authentic Kootu taste.
• If you don’t have rice flour, corn flour works just as well. It helps bind the gravy and gives it a lovely texture.
• Taste and adjust the salt as you go. Remember, you can always add more, but you can’t take it away!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you prefer a milder Kootu, reduce the number of green chillies or remove the seeds. For a spicier kick, add an extra chilli or a pinch of red chilli powder.
• Festival Adaptations: Kootu is a must-have during Onam and Pongal feasts in South India. I often make a larger batch with a wider variety of vegetables for these special occasions.

Serving Suggestions

Kootu is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Roti or paratha
• Idli or dosa for a complete South Indian breakfast
• As a side dish to any Indian meal

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. It actually tastes even better the next day as the flavours meld together!

FAQs

What is Kootu and where does it originate from?

Kootu is a popular South Indian dish made with vegetables, lentils, and coconut. It’s believed to have originated in Tamil Nadu and is a staple in Kerala, Karnataka, and Andhra Pradesh as well.

Can I use different vegetables in this Kootu recipe?

Absolutely! That’s the beauty of Kootu. Feel free to experiment with whatever vegetables you have on hand.

What is the best way to grind the coconut paste for Kootu?

A high-powered blender works best. Add a little water gradually to achieve a smooth, pourable consistency.

Can I make this Kootu without a pressure cooker?

Yes, you can! Simply cook the vegetables and moong dal in a pot on the stovetop until they are tender. It will take longer, about 30-40 minutes.

How can I adjust the consistency of the Kootu?

If it’s too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to thicken.