How to make kootu curry

Know more about kootu curry

Kootu curry is a South Indian curry, which is made by adding vegetables and lentils in it. It is often served with steamed rice and sambar or rasam. Kootu can be considered as a slightly thicker gravy, mildly spiced dish and with coconut flavor. The main specialty of Kootu curry is that it is very delicious and also very healthy to eat.

Selecting vegetables for kootu

You can use vegetables such as ash gourd, pumpkin, raw banana, bottle gourd, carrot, beans, snake gourd, etc. in kootu. Make sure that the vegetables that you are using for making kootu curry are fresh. It is also better to mix two or more vegetables for kootu. The soft vegetables, like bottle gourd, taste great when mixed with starchy vegetables like raw banana, ash gourd, etc.

Selecting lentils for kootu

The best lentils for making kootu curry are Moong dal or Toor dal. Moong dal is split yellow lentil, and toor dal is pigeon peas. Moong dal gets cooked faster than toor dal and is light in taste and weight, and toor dal is heavier and tastes earthy.

How to make coconut paste for kootu

Grated coconut is very important for making kootu. It is better to use fresh coconut, but if it is not available, then you can also use frozen or desiccated coconut. For making kootu curry, you need to make a paste of coconut. You can make a paste by grinding coconut along with green chilies and cumin seeds in a mixer.

Why is tempering added to kootu curry

Tempering is a combination of few spices, such as mustard seeds, cumin seeds, dried red chilies, curry leaves, and sometimes asafoetida. All these spices are mixed in some hot oil or ghee, which makes the spices release their aroma and flavors. This hot mixture of spices and oil is poured over the kootu curry, which improves the taste of the curry.

Cooking procedure of kootu curry

Cook lentils until they are soft but not mushy. Cook the vegetables until they are tender but firm. Make a coconut paste as mentioned above. Add lentils and vegetables together, and add some salt. Now, add coconut paste and stir it well. Do not allow the coconut paste to boil, as this can curdle the coconut. Add hot tempering over the kootu curry. Mix it well. Check the consistency, and adjust water if required. The consistency of the curry should not be too watery or too thick.

Variations of kootu curry

The kootu curry recipe varies in different regions of South India, such as in Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. The kootu curry prepared in Tamil Nadu is on the lighter side and less spicy. The kootu curry recipe in Tamil Nadu calls for more coconut paste. The kootu curry in Kerala is cooked with turmeric and curry leaves. The kootu curry in Kerala also tastes better when cooked in coconut oil. The people in Andhra Pradesh and Karnataka add different spices in their kootu curry recipes, and it also calls for ingredients such as tamarind or jaggery to change the taste of the dish.

Serving kootu curry with other dishes

Kootu curry is mostly served as a part of a meal in sadhya (feast) or as a regular lunch. It goes well with hot steamed white rice and also compliments other South Indian dishes such as sambar, rasam, yogurt, and pachadi. It also balances out spicy foods. 

Nutritional benefits of kootu curry

Kootu curry is a very healthy dish, and here are some health benefits of it.

The lentils in it provide proteins, iron, and fiber to the body, which help to keep the muscles healthy and provide good digestion.

The vegetables add vitamins, antioxidants, and fiber to the body, which help to boost immunity and keep the gut healthy.

Coconut in it provides healthy fats and also contains minerals like manganese and copper.

Some of the spices used in the tempering like cumin seeds and mustard seeds improve digestion and metabolism.

Mistakes to avoid while making kootu curry

Some of the common mistakes made while making kootu curry are listed below.

Vegetables should not be overcooked or undercooked. Overcooking will make them mushy and lose their flavor, and undercooked vegetables will have a raw taste.

Lentils should not be undercooked, as they give a gritty texture to the curry.

Coconut paste should not be added too early in the preparation, or else it should not be boiled too much, or it may curdle the coconut.

Spices in tempering should not be burnt, as burnt spices give a bitter taste to the food.

The consistency of the kootu curry should neither be too watery nor too thick.

Tips for making kootu curry in advance and storage tips

Kootu curry can be made ahead and also can be stored easily. Once the kootu curry is cooled down, you can keep it in an airtight container and store it in the refrigerator for 2-3 days. While reheating, you can reheat it on low flame, and if the consistency has become too thick, then you can add a little water to it. It is better not to reheat the curry many times as the taste will be lost.

You can freeze kootu curry and store it for about a month. Thaw it in the refrigerator overnight, and before serving, reheat it well.

Kootu curry with modern twists

Kootu curry is already a gluten-free dish and also vegan. It can also be modified to suit modern tastes, such as by using alternative oils, like coconut oil or avocado oil.

You can use different vegetables in kootu curry like zucchini, broccoli, sweet potatoes, and others.

You can also add herbs like cilantro or mint to add freshness to the kootu curry.

Cashews can also be used instead of coconut paste to make it more rich and creamy.

In a nutshell, Kootu curry is one of the best and most delicious dishes from South India. It is very easy to prepare and does not take much time to cook. Also, the kootu curry is very healthy and nutritious, as it is made up of lentils and vegetables. Vegetables like ash gourd, pumpkin, raw banana, bottle gourd, carrot, beans, snake gourd can be used for making kootu curry. The best lentils for kootu are Moong dal or Toor dal. One should use fresh vegetables for making the kootu curry. Coconut paste is used for making the kootu curry and to make the paste, one should grind coconut with green chilies and cumin seeds. Tempering is added to the kootu curry to make the dish more flavorful. Tempering consists of mustard seeds, cumin seeds, dried red chilies, curry leaves, and sometimes asafoetida. Spices used in tempering are added in some hot oil or ghee, as this makes the spices to release their flavors and aroma. This hot mixture of spices and oil is poured on top of the kootu curry, which enhances the taste of the curry. Kootu curry is served as a part of a meal in sadhya (feast) or as a regular lunch. It can be relished with steamed hot rice or with any traditional South Indian bread. Kootu curry can be kept for 2-3 days in the refrigerator and lasts for about a month in the freezer.