Types Of Kerala-Style Kootu For Dinner
The regional cuisines of South India are known for some nutritious and comforting dishes that can satiate your soul. From the simple idli to hearty biryani, there is something for everyone here. But have ever tried kootu from the cuisine of Kerala? Also popular in Tamil households, it is a perfect way to incorporate greens in your meals. Along with vegetables, lentils and spices are also key ingredients in the dish. It goes well with steamed rice, roti or any of your favourite breads. Here are six Kerala-style kootu recipes to surprise your family with at dinner.
Pudalangai Kootu
Also known as snake gourd kootu, pudalangai kootu combines snake gourd with lentils and a hint of coconut. The vegetable is chopped and cooked with moong and chana dal until tender, then mixed with a coconut paste made with green chillies, rice flour, cumin seeds and shallots. This kootu is finished with a tadka of mustard seeds, urad dal and curry leaves in coconut oil.
Murungakkai Kootu
This drumstick kootu is a vibrant addition to any meal, featuring tender drumstick pieces and protein-packed toor dal. The dish is made by boiling drumsticks with salt and turmeric, then cooking them with mashed toor dal and a paste of coconut, black pepper and cumin seeds. A quick tempering of mustard seeds, urad dal and curry leaves adds extra flavour to this hearty side dish.
Poosanikkai Kootu
Also known as poricha kootu, this ash gourd recipe is made by combining moong dal, coconut, and a spice blend of fried urad dal, red chillies, black pepper, and cumin. The ash gourd is cooked until soft, then simmered with coconut paste and tempered with mustard seeds and curry leaves in coconut oil. It goes well with rice.
Papaya Kootu
Raw papaya brings a unique flavour to kootu, creating a refreshing dish with a mild sweetness. The papaya is peeled, cubed and pressure-cooked with moong dal, salt and turmeric until tender. A ground paste of coconut, green chillies and rice flour is added, then the mixture is tempered with mustard seeds, urad dal and curry leaves. This gentle, subtly flavored kootu is great with kuzhambu or sambar.
Suraikai Kootu
Suraikai Kootu is a light and nourishing dish made with bottle gourd and moong dal. The bottle gourd is simmered with dal until soft, then blended with a smooth coconut paste. The final touch comes from a tempering of mustard seeds and curry leaves, which brings out the natural sweetness of the bottle gourd. It is best served with hot rice and a drizzle of ghee.
Karamani Poosanikai Kootu
This variation combines black-eyed peas (karamani) with pumpkin, which is cooked with tamarind water, while black-eyed peas add a satisfying bite. A thick coconut paste and a base of roasted chana dal, coriander seeds and red chillies create a flavourful gravy. After a quick simmer, this semi-thick stew is ready to complement your rice.
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