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 ;
- Poricha kootu (A preparation where the spices are fried in oil / ghee and then ground to a paste).
- Thalicha Kootu (A simple preparation where this requires no special pastes , just simple tempering of everyday spices is enough)
- 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 .
- 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|
|Freshly grated coconut||1 handful|
|Green chillies (Adjust to your taste)||3|
|Cumin / jeera||1 tsp|
|Mustard seeds||1 tsp|
|Coconut oil||1 ladle|
- Rinse in water ,De-stem and chop green beans and set this aside.
- 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.
- Meanwhile pressure cook the moong dal , and also grind the ingredients given under “for grinding” into a paste by adding little water.
- Now , check if the green beans is cooked ,add the paste and add half cup of water and mix.
- 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.
- 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.
- Add the green chillies according to your spice levels , add only green chillies , do not replace it with any other type of chilly.
- Let the entire process be done in medium heat .
- 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.
- While cooking moong dal in pressure cooker add a pinch of turmeric.
- 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.
- Since cold pressed oils are back in fashion , I suggest you use the same for cooking.