“Kootu” is a very nutritious Lentil based dish which has the nutrition of the lentils and the minerals from the vegetable . In Thamizh “kootu” means add , here vegetables are added to the lentils . Its slightly thicker than regular a sambhar in terms of consistency and it is not tangy as it has no tamarind .
This vegetable Kootu is a recipe that comes from Bangalore side , since my family hails from bangalore , we make this kootu quiet often. This is slightly different from the ThamizhNadu stlye of preparation.
For the paste
- Soak 2 tbsps of raw rice in 5 tbsps of water and keep it aside.
- Peel and chop the vegetables . Take a vessel that fits into a pressure cooker , add the vegetables , moong dal , water and add a pinch of turmeric. Pressure cook it up to 4 whistles.
- Take a blender jar add all the ingredients given under “For the paste” , including the soaked rice. Add the water used to soak the rice. Grind it to a smooth paste.
- Allow the pressure to release on its own . Once the pressure is released , take out the cooked dal and vegetables . Add the ground paste . Keep it on medium high heat and allow it to boil for 3-4 minutes. Stir continuously , do not burn it .
- Take a small kadaai / pan , keep it on low heat , add the ingredients given under “Tempering” and add it to the Kootu.
- Generally Kootu is served with plain white rice , but this can also be eaten as a side dish for chappathi / phulka.
1) Any set of vegetables can be added for this type of kootu. Its not necessary to add only the above mentioned vegetables.
2) Kootu is generally a very easy dish to be prepared by Bachelors / Bachelorettes , if you are in a hurry or have time constraints , add the ground paste too with the vegetables and dal and pressure cook it. After the pressure releases , add the tempering.