Mar 29, 2013

Mysorean Vegetable Kootu

"Mysorean Vegetable Kootu" is a lentil based vegetable stew in Mysoorean Cuisine. Its a side dish served with rice/ chapthi/ puri. I made this delightful side dish with idly and I was overwhelmed with this great combination. 
This recipe is made with "no onion and no garlic"  and it is mainly served during festivals or any auspicious occasion.


1 1/2 cup Channa dal  or Bengal Gram, Soaked for atleast 3 to 5 hours
1 small  Bottle Gourd, diced
1 Carrot, diced
1 Potato, diced

For masala powder (spice mix)
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 1/2 tsp Coriander seeds
2 tsp Rice (uncooked)
1/2 cup, Grated Coconut or desiccated coconut
 4 Red Chilies
1/4 tsp Asafoetida
1/4 tsp Turmeric powder
small piece ginger (optional)

For tempering
1 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Red Chilies
6 Curry leaves


  • For masala powder - using a blender, grind all ingredients listed for masala powder.     Make a fine powder. 

  • Using a pressure cooker, cook Bengal gram, vegetables and add little salt. Pressure cook for up to 2 whistles
  • After pressure cooker has cooled, add spice powder and adjust salt as per taste. Simmer for 5 to 10 minutes

  • For tempering -  in a pan, heat oil, add mustard seeds, when it starts to crackle, add cumin seeds, red chilies, and curry leaves. Saute for less then a minute and pour the contents on top of Kootu 

  • Serve hot with idly, rice, chapthi or puri
Tip :
  • I have used odd number of vegetables like Aviyal. For this recipe any vegetable can be used like beans, cauliflower, cabbage, etc. 

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