Kootu Curry – South Indian Vegetable Stew

1. Cook the Lentils & Vegetables:

• Rinse and pressure cook toor dal with 1.5 cups of water and turmeric powder until soft.
• In another pan, cook the chopped vegetables with a little water until tender.

2. Prepare the Coconut Paste:

• Blend grated coconut, cumin seeds, green chilies, and roasted chana dal with water to make a smooth paste.

3. Combine & Simmer:

• Add the cooked lentils and coconut paste to the vegetables.
• Stir well and let it simmer for 3-4 minutes.

4. Prepare the Tempering:

• Heat coconut oil in a small pan.
• Add mustard seeds, urad dal, dried red chili, and curry leaves. Let them splutter.
• Add a pinch of hing and pour this tempering over the kootu.

5. Serve & Enjoy:

• Mix well and serve hot with steamed rice or chapati.

Serving Suggestions

• Serve with steamed rice and sambar for a traditional meal.
• Enjoy as a side dish with chapati or dosa.

Pro Tips

• Use moong dal for a lighter version of kootu.
• Adjust spice levels by adding more or fewer chilies.
• Add a teaspoon of ghee before serving for extra flavor.