Vegetable Kootu Recipe

Looking for a delicious South Indian dal recipe? Then you have to try this hearty and delicious vegetable kootu. It is hearty, spicy and absolutely delicious. A perfect side dish to serve with both rice and roti.

The freshly made spice paste adds a ton of flavor to this side dish. You can make this kootu curry recipe with any combination of veggies. I love using frozen mixed vegetables because they are so easy and convenient.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

About the Recipe

I make dal almost every day. Being a vegetarian, lentils are one of my favorite and main source of protein. My everyday dals are usually very simple like this pesara pappu charu or this palakura pesara pappu.

But I am always looking for new ways of making the same old pappu/ dal. I love making the Tamil version of dal too. Kootu is usually made with a freshly ground spice paste. The spices are either roasted before grinding or not.

Today's recipe is from the cookbook, Dakshin by Chandra Padmanabhan. This kootu is made with moong dal and mixed vegetables. The addition of mixed veggies is the best part because it makes wholesome and delicious.

Also, it is the perfect way to use up those odds and ends of veggies in the fridge. Use this recipe as a guideline and use your favorite veggies in here. Frozen mix vegetables are also great in this kootu curry.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make veg kootu curry recipe:

• Moong dal - use split moong dal because it cooks easily. Alternately you can use masoor dal (red lentils) or toor dal.
• Mixed Vegetables - this is a great dish to use any of your favorite veggie. Potato, zucchini, cauliflower, bell peppers are all great here. But frozen mix veggies are also perfect to make this a quick and easy.
• Salt and turmeric.
• Mustard & cumin seeds, dry red chilies and curry leaves.
• For the spice paste:
  • Peppercorn
  • Cumin seeds
  • Dry red chilies
  • Asafetida
  • Fresh or dry grated coconut

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this poricha kootu recipe with vegetables:

Cook Dal

Combine moong dal and water in an Instant pot or a pressure cooker. Cook on high pressure until tender. Set aside and let the pressure release naturally. Open the lid and whisk the dal to make it creamy.

Make the spice paste

Heat oil in a medium size pan; add cumin seeds, peppercorns, dry red chilies and hing. Cook until seeds start to splutter. Mix in the coconut and let the mixture cool slightly. Then blend to a fine paste, adding little water.

Make vegetable kootu

In a same pan used to make the spice paste, combine the mixed vegetables and remaining ½cup of water along turmeric and salt. Bring the mixture to a boil, lower the heat and simmer until the veggies are tender.

Add the cooked dal to the pan and mix well. Stir in some water if the dal looks too thick. Add the spice paste and cook till the top is frothy and flavors have a chance to mingle.

Tempering

Heat ghee in a small saucepan; add mustard & cumin seeds, urad dal, dry red chili and hing. Cook till the seeds start to splutter, add curry leaves and cook for a few seconds. Pour the tempering into the dal and mix well. Serve hot with rice or roti.

Tips

• I love using split moong dal because it cooks quickly. But feel free to use toor dal or masoor dal (red lentils). Just make sure that you have about 3 cups of chopped veggies.
• You can either use frozen mix vegetables or fresh, chopped veggies. My favorite are potato, zucchini, cauliflower, bell peppers etc.
• I always have frozen grated coconut on hand to use in recipes. 
• If using dry unsweetened dry coconut, then soak it in warm water for 15 minutes, then drain and use in the recipe.
• Make spice paste up to 3 days in advance and store in an airtight container until ready to use.
• You can pressure cook the vegetables along with the dal to make this a one pot dish.
• If you make the recipe with toor dal, add 2 teaspoons tamarind paste for a tangy and delicious twist.
• Store leftover kootu in an airtight container in the fridge for up to 3 days.

You might also like

Here are few more moong dal recipes that you might like to make:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Vegetable Kootu

Vegetable kootu is a hearty and delicious side dish made with moong dal and mixed vegetables. Great to serve with both rice and roti.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Side Dish

Cuisine: tamil

Servings: 4 serving

Ingredients

1x2x3x

• ½ cup Moong dal, rinsed and drained
• 2 cups Water, divided use, plus more if needed
• 3 cups Mixed Vegetables*
• ½ teaspoon Turmeric
• To taste Salt

Spice Paste:

• 1 teaspoon Oil
• 1 teaspoon Cumin seeds
• ½ teaspoon Peppercorns
• 2 Dry red chilies
• ½ teaspoon Asafoetida/ Hing
• 2 tablespoons Fresh or dry unsweetened grated coconut*

For Tempering:

• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 Dry red Chili, broken
• 8 ~ 10 Curry leaves

Instructions

Cook Dal:

• Combine moong dal and water in an Instant pot or a pressure cooker. Cook on high pressure for 6~8 minutes (or for 2~3 whistles). Set aside and let the pressure release naturally. Open the lid and whisk the dal to make it creamy.
  ½ cup Moong dal, rinsed and drained, 2 cups Water, divided use, plus more if needed

Make Spice Paste:

• Heat oil in a medium size pan; add cumin seeds, peppercorns, dry red chilies and hing. Cook until seeds start to splutter. Mix in the coconut and let the mixture cool slightly. Then blend to a fine paste, adding little water.
  1 teaspoon Oil, 1 teaspoon Cumin seeds, ½ teaspoon Peppercorns, 2 Dry red chilies, ½ teaspoon Asafoetida/ Hing, 2 tablespoons Fresh or dry unsweetened grated coconut*

Make Vegetable Kootu:

• In a same pan used to make the spice paste, combine the mixed vegetables and remaining ½cup of water along turmeric and salt. Bring the mixture to a boil, lower the heat and simmer until the veggies are tender.
  3 cups Mixed Vegetables*, ½ teaspoon Turmeric, To taste Salt
• Add the cooked dal to the pan and mix well. Stir in 2~3 tablespoons of water if the dal looks too thick. Add the spice paste and cook till the top is frothy and flavors have a chance to mingle.

Make tempering:

• Heat ghee in a small saucepan; add mustard & cumin seeds, urad dal, dry red chili and hing. Cook till the seeds start to splutter, add curry leaves and cook for a few seconds. Pour the tempering into the dal and mix well. Serve hot with rice or roti.
  1 tablespoon Ghee, 1 teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 1 teaspoon Urad dal, 1 Dry red Chili, broken, 8 ~ 10 Curry leaves

Video

Notes

• I love using split moong dal because it cooks quickly. But feel free to use toor dal or masoor dal (red lentils). Just make sure that you have about 3 cups of chopped veggies.
• You can either use frozen mix vegetables or fresh, chopped veggies. My favorite are potato, zucchini, cauliflower, bell peppers etc.
• I always have frozen grated coconut on hand to use in recipes. 
• If using dry unsweetened dry coconut, then soak it in warm water for 15 minutes, then drain and use in the recipe.
• Make spice paste up to 3 days in advance and store in an airtight container until ready to use.
• You can pressure cook the vegetables along with the dal to make this a one pot dish.
• If you make the recipe with toor dal, add 2 teaspoons tamarind paste for a tangy and delicious twist.
• Store leftover kootu in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 239kcal | Carbohydrates: 37g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 365mg | Fiber: 9g | Sugar: 1g | Vitamin A: 7244IU | Vitamin C: 71mg | Calcium: 68mg | Iron: 3mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!