Sunday, July 1, 2012

TARKARI KOOTU/ Vegetable kootu

Kootu is a curry version of Karnataka and Tamil Nadu style. This is different from curry by having a more semi-solid consistency and less watery/liquidy than  sambar. This is really a peculiar recipe as, the name says kootu means "ADD". We add many and different types of vegetable and only/ 90% people use homemade kootu/sambar powder. I used same sambar powder as used in AMMA's BISI BELE BHAATH (see sambar powder preparation in recipe - Bisi bele bhaath writeup). The semi-solid consistence was because of more coconut and tomoato which we grind to paste. We add more of hing (asafoetida) and Cilantro to add flavors. 

So get started!!!


Beans, Carrot, Potato, Green peas, Beans gram, cucumber- chopped, mixed and cooked either open or in pressure cooker for 10 minutes. (in optional we can use any of the vegetables such as capsicum, brinjal, pumkin)
Tur dal- 2 cup
Home made sambar powder- 2 tb sp. 
Jaggery small piece 
coconut - grated 1- 1 1/2 cup
Tomato- 2 chopped
tamarind-  half lemon sized
Cilantro/coriander - few leaves
Curry leaves, mustard, oil, hing (asafoetida)- to saute


1. Cook dal in pressure cooker and keep aside
2. Cook all vegetables separately and keep aside
3. Grind tomato, coconut, tamarind, sambar powder to paste and keep it ready
4. In a pan heat oil, saute mustard, hing (asafoetida), curry leaves
5. Add paste and stir it until the raw smell goes off. This may take 3 minutes on more medium flame
6. Once the paste is cooked add vegetables and stir for 5 more minutes. This will mixup the paste and vegetables. Now add smashed dal and boil on high flame for 10 minutes. This will give a thick consistency. 
7. Salt and jaggery should be added. 
8. Add washed coriander leaves. Keep on flame for 10 minutes and hence the kootu is ready. 

Just completed eating along with Bhasmati rice and garlic pickle. Don't ask how it was.. I have no other words than saying AMAZINGLY NICE :) (Happy!!!)
NOTE: Serves- 4 people, preparation & Cooking time- 25 minutes



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