Green Beans Malayala Kootu

Kootu is a type of south Indian stew that is common in almost all households. There are various types of kootu and the common ones being ;

  1. Poricha kootu (A preparation where the spices are fried in oil / ghee and then ground to a paste).
  2. Thalicha Kootu (A simple preparation where this requires no special pastes , just simple tempering of everyday spices is enough)
  3. Mor-Kootu (Originally a palakkad style of prep , that somehow has become a regular preparation in all TamBrahm households where in it requires sour curd along with freshly ground spices).

But a not so common preparation is Malayala Kootu. Malayala Kootu is actually a subset of Aviyal. Generally this type of kootu is found in Coimbatore and Palakkad regions. Since my maternal grandmother is from Coimbatore , she used to make this quiet often .

If you are a Aviyal lover like me , but do not have the mood to make it using the general assortment of veggies or if you are running short of veggies , in that case you can make this Kootu. You can use any type of vegetable like carrot or chayote(Chow-Chow / seemey badhnekaai) or snake gourd(podalangai) , for making this kootu.

A major difference between malayala kootu and aviyal is , Aviyal does not require moong dal.

A simple and unique kind of preparation from Kerala that has found a very special place in my heart and stomach .

bm kootu 1.jpg


  • Course type : Main course
  • Style of prep : South Indian
  • Prep Time : 20 min
  • Cooking time : 10 min
  • Serves : 3


Green Beans (chopped) 200 grams
Cooked Moong dal 100 grams
Water 1+1/2 cups
Salt To taste

For grinding

Freshly grated coconut 1 handful
Salt To taste
Green chillies (Adjust to your taste) 3
Cumin / jeera 1 tsp


Mustard seeds 1 tsp
Coconut oil 1 ladle


  1. Rinse in water ,De-stem and chop green beans and set this aside.
  2. Now you can either pressure cook this along with moong dal or you can separately boil this in a pot/vessel with 1 cup of water . I prefer the latter ,add little salt while boiling it in a pot / vessel, because it takes only about 10 minutes for the green beans to cook.
  3. Meanwhile pressure cook the moong dal , and also grind the ingredients given under “for grinding” into a paste by adding little water.
  4. Now , check if the green beans is cooked ,add the paste and add half cup of water and mix.
  5. Now add the cooked moong dal to this and mix it thoroughly. Allow this to boil for another minute or so and switch off the heat.
  6. Take a tadka pan , on medium heat , add coconut oil and mustard seeds , once they start crackling pour it to the prepared kootu. You can also add 5-6 curry leaves.


  1. Add the green chillies according to your spice levels , add only green chillies , do not replace it with any other type of chilly.
  2. Let the entire process be done in medium heat .
  3. Kootu is generally served in a stew like consistency , in case if the kootu is too runny , then mix a tbsp of rice flour with 1 tbsp of water. Add this paste to the kootu  and mix it thoroughly ,before taking it off the heat. This acts as a thickening agent.
  4. While cooking moong dal in pressure cooker add a pinch of turmeric.
  5. I prefer measuring the coconut oil with the ladle . I used a medium sized one and 1 ladle of coconut oil was sufficient for the above mentioned quantity.
  6. Since cold pressed oils are back in fashion , I suggest you use the same for cooking.

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