Kootu Curry is one of those comforting dishes that brings back memories of home-cooked meals. This South Indian favorite transforms simple vegetables into something magical with the help of coconut, spices, and Bengal gram. The beauty lies in how different textures and flavors come together – tender vegetables, creamy lentils, and aromatic spices all swimming in a luscious coconut gravy. It’s the kind of dish that makes your kitchen smell amazing while cooking and leaves everyone asking for seconds at the dinner table.
About the Recipe
You should try this recipe because it’s like getting a complete meal in one pot. The combination of vegetables and Bengal gram gives you protein, fiber, and loads of nutrients. What makes this dish special is how the coconut paste brings everything together with its rich, creamy texture. The tempering with mustard seeds and curry leaves adds that final touch of authentic South Indian flavor. It’s also really forgiving – you can swap vegetables based on what you have at home.
Why You’ll Love This Recipe
This Kootu Curry will win you over with its incredible aroma and satisfying taste. The coconut and spice paste creates layers of flavor that develop beautifully as the dish simmers. You’ll love how the vegetables become tender while still holding their shape, and the Bengal gram adds a lovely creamy texture. The best part? It’s actually quite simple to make once you get the hang of it. The tempering at the end creates this wonderful sizzling sound and releases amazing fragrances that will have your family gathering in the kitchen. Plus, it’s naturally vegetarian and packed with wholesome ingredients.
Kootu Curry
Cooking Tips
Don’t skip soaking the Bengal gram overnight – it makes cooking much faster and easier. When grinding the coconut paste, add the reserved gram water slowly to get the right consistency. Make sure your vegetables are cut into similar-sized pieces so they cook evenly. The tempering is really important, so let those mustard seeds splutter properly before adding to the curry. Taste and adjust the jaggery and tamarind balance to suit your preference.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve hot with steamed rice, chapatis, or any Indian flatbread. The flavors actually improve the next day, so it’s perfect for meal prep. Store leftovers in the fridge for up to 3 days. You can also freeze portions for up to a month. Just reheat gently on the stove, adding a little water if needed.
Similar Recipes
- Sambar (South Indian lentil curry)
- Avial (mixed vegetable curry)
- Olan (pumpkin and black-eyed pea curry)
- Thoran (dry vegetable stir-fry with coconut)
Kootu Curry
Ingredients
- 4 cups mixed vegetables cut into small pieces French beans, raw banana, yellow and white pumpkins, snakegourd
- 1 cup fresh coconut scraped
- 2 stalks curry leaves
- 1/2 cup Bengal gram (channa dal soaked overnight)
- 6 whole red chillies
- 1 tsp each urad dal and Bengal gram (channa dal)
- 2 tsp rice
- 2 tsp. sesame seeds
- 1/2 tsp.mustard seeds
- 2 tsp coriander seed powder
- 1/2 tsp turmeric powder
- 2-3 pinches asafoetida
- 2 long pieces tamarind
- 1/4 cup jaggery
- salt to taste
- 3 tbsp oil
Instructions
- Heat a little oil in heavy pan, add chillies, rice, sesame, both dry dals, coconut.
- Fry lightly, add coriander powder, turmeric, asafetida, grind to a paste.
- Boil soaked gram till soft, drain
- Save a cup of liquid, use to grind gram to a paste.
- Boil veggies in enough water to become soft.
- Add gram paste, masala paste, mix and simmer.
- Take off fire.
- Heat oil, add mustard seeds, curry leaves, allow to splutter.
- Add to veggie mixture.
- Serve hot with rice, chappaties, etc.
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Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables, but reduce the cooking time since they’ll soften faster than fresh ones. Thaw them first and drain any excess water before adding to the pot.
What if I don’t have all the vegetables mentioned?
Feel free to substitute with what you have. Carrots, potatoes, drumsticks, or okra work great. Just keep the total quantity around 4 cups and choose vegetables that cook at similar rates.
Can I make this without jaggery?
You can skip the jaggery, but it helps balance the tanginess from tamarind. If you don’t have jaggery, try a little sugar or honey instead. Start with less and taste as you go.
How do I know when the Bengal gram is cooked properly?
The gram should be soft enough to mash easily between your fingers but not mushy. It usually takes 15-20 minutes of boiling after soaking overnight.
1 comment
Very poor receipe. Not the typical Koottu Curry