The kitchen smelt remarkably delicious with warm aromatic flavors while cooking today’s recipe, mixed vegetable kootu. The reason for the wonderful aroma were the roasted spices and lentils – asafoetida, cinnamon, bengal gram and poppy seeds that were ground to a paste with fresh coconut forming the masala base of the kootu. Makes for a memorable side not only with rice but with dosa and chapati too.
Mixed Vegetable Kootu Recipe
Prep & Cooking: 40 mts
Serves 5 persons
Cuisine: South Indian
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
1 large brinjal, cut into pieces
2 tomatoes, finely chopped
1/4 tsp turmeric pwd
salt to taste
Roast in 2 tsps of oil:
3-4 dry red chilies
1 tbsp coriander seeds
1 tbsp senaga pappu/chana dal/bengal gram
2 tsps ghasagasalu/poppy seeds/khus-khus
1″ cinnamon stick
pinch of asafoetida
2 tbsps grated coconut
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few fresh curry leaves
1 tbsp ghee or oil (ghee is preferred for this particular kootu)
1 Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs.
2 Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts.
3 While the vegetables are cooking, heat oil in a pan, add channa dal, coriander seeds, khus khus, cinnamon stick and red chilies and saute till the dals turn red and a lovely aroma emanates the kitchen. Add the coconut and asafoetida and roast for half a mt. Turn off heat and cool. Grind this mixture without water till it becomes a powder, add little water and make a smooth paste.
4 Add 2 1/2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid and add the ground paste and combine well. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.
5 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.