|You just can’t miss cooking this Kootu! A veritable vegetable medley, this South Karnataka speciality is the spiced up version of sambar. Kootu befriends almost all vegetables, pulses, cereals, grains etc. Together, they make a nutritious, sumptuous, delicious dish that is served even during special occasions.|
Preparation Time: 20 min
Cooking time: 30 min
Serves: 4 persons
For pressure cooking:
Tur dhal 50 gms
Water 250 ml
Turmeric powder A pinch
Ghee A drop
Groundnut 50 gms (raw variety)
Beans 50 gms
Cluster Beans 50 gms.
Field Beans 50 gms.
Cabbage 50 gms.
Peas 50 gms.
Potato 1 no. (medium size)
Sweet Potato 1 no. (medium size)
Knol Khol 1 no. (medium size)
Carrot 1 no. (medium size)
Onion 2 nos. (medium size)
Salt to taste 3 ½ tsps approx. (3 tsps at the start of boiling + ½ tsp when you add ground masala)
Water 500 ml
For grinding: (to prepare Kootu Powder)
Black gram dhal 1 tsp
Bengal gram dhal 3/4th tsp
Cumin seeds ½ tsp
Pepper corns ½ tsp
Khus Khus 1 tsp
Red chillies 4 nos.
Dry coconut 100 gms
Ghee 1 tsp
Mustard seeds ½ tsp
Red chillies 2 nos.
Curry leaves 1 sprig
Asafoetida A pinch
Wash dhal with water, drain and keep aside.
Wash all vegetables, curry leaves and coriander leaves in salt water. Drain and keep aside.
Cook dhal in a pressure cooker along with water, turmeric powder and a dash of ghee.
While dhal is getting cooked….
Peel the skin of Knol khol, carrot, sweet potato and onions. Remove the ends of beans. Chop potato, knol khol, carrot, cabbage and onions into cubes and beans into 1” long pieces.
When tur dhal splits, add the chopped vegetables. Also add salt. Switch off the flame when you hear 1 whistle from the pressure cooker. Let it cool.
While dhal and vegetables are being cooked….
You can do dry frying. For this, first, grate the dry coconut.
Heat a medium sized kadai. Dry fry the grated dry coconut. Transfer it to a plate. Let it cool.
Now start dry frying the rest of the ingredients listed under “For grinding” one after another separately and keep transferring each of them to a plate. Let them cool thoroughly.
Grind the dry fried ingredients (except dry coconut). Now add dry coconut and grind to a fine powder. Mix this powder in a bowl of water uniformly . Add this to the cooked dhal and vegetables. Also add ½ tsp of salt and tamarind paste. Boil for about 5 to 10 min. When you get the fragrant flavour of kootu, its the right time to get ready for seasoning.
For this, heat ghee in a small skillet. Put mustard seeds. When they crackle put broken red chillies, curry leaves and switch off the flame. Add asafoetida. Immediately pour it on to the boiling kootu.
Garnish it with thoroughly washed and chopped fresh coriander leaves.
Khara Kootu is now ready.
Onions can also be fried separately and then added to other vegetables and dhal towards the end of boiling.
Other names for a few ingredients are listed below:
Tur dhal: Also known as pigeon pea
Groundnut: Also known as peanut
Knol Khol: Also known as Navala kosu, Navalkol, Alkul, Nookul, Ganth Gobi, Kohlrabi
Cabbage: Also known as Patta Gobhi, Paat Gobhi, Muttai kosu, Ele kosu, kobi, band gobi
Field Beans: Also known as Flat Beans, Broad Beans, Indian Beans, Hyacinth Beans, Avareka. This is mostly available in winter season from October to January