Mixed Vegetable Kootu is a comforting South indian dish made with a variety of vegetables and lentils, cooked in a mildly spiced coconut-based gravy. It is an ideal accompaniment to steamed rice or chapati and is both nutritious and filling. The combination of vegetables like carrots, beans, potatoes, and a rich coconut paste makes this dish wholesome and tasty.

Ingredients:

For the Kootu:

· Mixed vegetables (carrot, beans, potato, raw banana, pumpkin, etc.) – 2 cups, chopped

· Moong dal (yellow split lentils) – 1/4 cup

· Chana dal (Bengal gram) – 2 tbsp

· Curry leaves – a sprig

· Hing (asafoetida) – a pinch

· Turmeric powder – 1/2 tsp

· Salt – to taste

For the Coconut Paste:

· Fresh grated coconut – 1/2 cup

· Green chilies – 2 (adjust according to spice preference)

· Cumin seeds – 1/2 tsp

· Black pepper – 1/4 tsp (optional)

For Tempering:

· Oil or Ghee – 2 tsp

· Mustard seeds – 1/2 tsp

· Urad dal (split black gram) – 1 tsp

· Dry red chilies – 2 (broken)

· Curry leaves – a sprig

· Cumin seeds – 1/2 tsp

Instructions:

Step 1: Cook the Lentils and Vegetables

1. Cook the lentils: In a pressure cooker, add moong dal and chana dal along with turmeric powder and 1 1/2 cups of water. Pressure cook for 2-3 whistles until the lentils are soft but not mushy.

2. Cook the vegetables: In the same pressure cooker, add the chopped mixed vegetables (carrot, beans, potato, etc.) to the cooked lentils. Add about 1/2 to 1 cup of water and cook for 1-2 more whistles. The vegetables should be tender but still hold their shape. If you're using a pan, cook them until tender over medium heat.

Step 2: Prepare the Coconut Paste

1. In a blender or mixie, add grated coconut, green chilies, cumin seeds, and black pepper. Add a little water (2-3 tbsp) and grind everything into a smooth paste. Set this coconut paste aside.

Step 3: Combine the Coconut Paste with Lentils and Vegetables

1. Once the lentils and vegetables are cooked, add the prepared coconut paste to the cooker. Mix everything together and let it simmer for about 5 minutes to allow the flavors to blend.

2. Add salt to taste, and if the kootu is too thick, add a little water to reach your desired consistency.

Step 4: Tempering (Tadka)

1. Heat oil or ghee in a small pan. Add mustard seeds and allow them to splutter.

2. Add urad dal, dry red chilies, curry leaves, and cumin seeds. Sauté until the urad dal turns golden brown and aromatic.

3. Pour the tempering over the cooked kootu and mix gently.

Step 5: Final Touch

1. Simmer for another 2-3 minutes to allow the tempering to infuse into the kootu.

2. Garnish with fresh curry leaves and coriander leaves (optional).

3. Serve your Mixed Vegetable Kootu hot with steamed rice, chapati, or even dosas.

Tips:

· Vegetables: You can use any seasonal vegetables like snake gourd, bottle gourd, sweet potato, or drumstick for a variety of flavors.

· Spice level: Adjust the number of green chilies based on how spicy you want the kootu to be. You can also add a pinch of red chili powder if you prefer a little more heat.

· Consistency: The consistency of the kootu can be adjusted by adding more or less water. Some prefer it thicker, while others like it more soupy.

· Ghee: Using ghee for tempering enhances the flavor and adds a rich taste to the kootu.

Why You'll love Mixed Vegetable Kootu:

· Nutrient-packed: The variety of vegetables and lentils makes this dish rich in fiber, protein, and essential vitamins.

· Comfort food: It’s a wholesome and comforting dish, perfect for any meal.

· Versatile: Goes well with rice, chapati, and even as a side dish for idli or dosa.

Enjoy this hearty and flavorful Mixed Vegetable Kootu as part of your meal!

 

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