Kootu is a tasty lentil curry with mixed vegetables cooked in a blend of spices. It is moderately thick in consistency than sambar. It is usually prepared during festivals and ceremonies.

Different veggies from pumpkin to cabbage and potato may be added. It is usually made sans onion. Legumes as peas, black eyed beans, peanuts and any other may be added to it. A fresh ground of spices are roasted and blend to a paste. It makes a good accompaniment with hot steamed rice.

Kootu consists of pulses and veggies, thus it is a protein rich, fiber, carboydrates calcium and potassium along with other nutrients.

It’s that time of the month when we bloggers visit a particular state and recreate dishes along with a partner. Th Shhhh Cooking Challenge group has now come to my very own state Karnataka and my partner is Renu Agarwal Dongre of www.cookwithrenu.com. She has a wide range of tasty dishes and bakes on her blog, do visit it. The two secret ingredients which Renu gave me was tur dal and green pea, I have prepared this tasty kootu with them. Thankyou Renu for the ingredients.

Karnataka is a state in the south western region of India. It was formed on 1 November 1956. Earlier to that, it has seen the historic days of Chalukyas, Hoysalas and the Vijayanagara empire. While the Bijapur district witnessed the muslim rule, the mysore state had the Wodeyars. Thus, the architectural and monumental places in Karnataka are many and beautiful.  Belur, Halebedu, Hampi, Bijapur, Aihole and Pattadkal are a few to name. Bengaluru is the capital city of Karnataka. It is the largest city in the state.

Karnataka cuisine comprises of many cuisines. Both vegetarian and non-vegetarian food are consumed. The Karnataka cuisine is one of the oldest cuisines as some of the dishes Ragi mudde and huli nuchu are described in old mythologies. The platter usually consists of chutney, kosambri (salad), gojju, stir fry and dal cooked in vegetables or green leaf along with rasam and rice. Jowar roti is more prevalent in North Karnataka while South Karnataka opt for ragi or finger millet.

A few other Karnataka recipes on blog : Huli Nuchu, Raw Mango Rice, Ragi Thalipeeth, Majjige Huli,

mixed vegetable kootu

Ingredients:

• 1 cup tur dal  ( Measurement used :1 cup = 200ml )
• 1/2 cup beans stringed
• 1/4 cup carrot cut into chunks
• 1/2 cup cucumber cut into chunks (big variety)
• 1/2 cup ash gourd cut into chunks
• 1/2 cup potato cut into chunks
• 1/4 cup peanut ( fresh ones if you can)
• 1/4 cup green pea
• lemon ball tamarind

For the masala powder:

• 1 teaspoon bengal gram
• 1 teaspoon urad dal
• 1 tablespoon coriander seeds
• 1/2 teaspoon pepper
• 1/4 teaspoon methi
• 4 dry red chilly
• 1/4 cup desiccated  coconut
• 1 teaspoon oil

For the seasoning:

• 2 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• a few curry leaves

Pre-requisites:

• Wash the dal and soak it in water for half an hour.
• Soak tamarind in water.
• Cut the veggies and keep them ready. Peel the skin and remove the pith for pumpkin. The cucumber may be used with the skin but the seeds need to be removed.
• Soaking of groundnuts in water gives a good taste.

Let’s get cooking:

1. Cook the tur dal along with peanuts. Add a little turmeric powder to it. Cook for three whistles.
2. In the meanwhile, prepare the masala. Dry roast the coconut, put it aside. Roast all the other ingredients separately with a little oil. Grind to a powder.
3. Take oil in a pan. Add mustard seeds, as it splutters, put asafoetida and turmeric powder, then add beans, let cook. After a few seconds, put the carrot. Add pumpkin and cucumber, let cook.
4. Finally, add the potato and green peas along with the curry leaves.
5. Once the veggies are cooked, put the cooked dal into it.
6. Extract the tamarind pulp.
7. Put the pulp and masala powder.
8. Let cook for some time. Adjust the consistency of the kootu by adding water. It should be moderately thick, but on cooling it becomes thicker. Thus, do add some water.
9. Serve hot with steamed rice.

Take a tip: Fresh coconut can also be used, roast the other ingredients and grind with coconut to a paste.

mixed vegetable kootu

If you have liked this dish, do share it further. If you ever recreate this dish, do tag me :  instagram @foodiejayashree, twitter @evergreendishes,  I would like to see your creation. You can also email me at [email protected]

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shhhhh secret cooking challenge