Mixed Vegetable Kootu
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 main masala base of the kootu.
Mixed Vegetable Kootu
Ingredients
23Instructions
- 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.<br
- 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.<br
- 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.<br
- 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.<br
- 5
Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.
About This Recipe
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
For seasoning/poppu/tadka:
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.
