Mixed vegetable spicy kootu
This spicy kootu is basically a medley of veggies that I had on hand. It is made without Toor dal/Moong dal. So, it is relatively light on the tummy, than the traditional kootu varieties, which have Toor/Moong dal as the base.
The masala blend in this kootu elevates this humble vegetable medley to an entirely new level. Whole spices, and grated coconut slightly sauteed, do the magic in this dish.
Let's proceed to the recipe
Ingredients:
Green beans- 1/4 cup (roughly chopped)
Turnips-1/4 cup (skin peeled and chopped)
Kohlrabi-1/4 cup (skin peeled and chopped )
Onions- 1/4 cup (finely chopped) (optional)
Carrots-1/4 cup (roughly chopped)
Jaggery- a small lump (optional)
Turmeric powder- a small pinch
Salt- to taste
Oil- 3 tsps
Ingredients for seasoning:
Mustard seeds- 1 tsp
Ingredients for the spice powder (Kootu podi):
Dried red chillies- 2 (adapt it to your spice preference)
Coriander seeds- 1 tbsp
Channa dal- 1 tbsp
Cloves- 3 to 4
Cardamom pods- 4
Cinnamon powder- 1/4 tsp or a small cinnamon stick
Grated coconut- 1 tbsp
Preparation of spice powder:
In a kadai, heat 2 tsps of oil. When hot, add the ingredients mentioned for the spice paste. Roast over a medium flame, until slightly browned. Transfer to a plate, and let it cool. Once it has cooled down a bit, transfer to a mixer and grind to a slightly coarse powder, without adding any water. Keep this ready for using in the Kootu
Preparation of Kootu:
Take all the veggies, with the exception of onions, in a container, and pressure cook for 2 whistles. Once done, the veggies must be tender, and yet retain its shape. Overcooking tends to make the veggies too mushy.
In a kadai, heat a tsp of oil. Add the mustard seeds. Once it splutters, add the chopped onions. Fry for a couple of minutes, until the onions turn transclucent. Now add the cooked veggies, salt and turmeric powder. Add the prepared spice powder. If using jaggery, add it now. Stir nicely to mix everything.
Cook covered over a medium flame for 5 minutes, so as to give enough time for the kootu to get infused with the flavors of the freshly ground spices.
Once done, transfer this healthy flavorful kootu to a serving bowl, and enjoy with rice or rotis.
Notes:
1. Mixed vegetable kootu can be made with any combination of veggies on hand.
2. Onions lend a robust flavor to this kootu. This kootu, flavored with this spice belnd, would taste good sans onion as well.
3. The sweetness of the jaggery really balances out the spiciness in this kootu. Feel free to leave out the jaggery, if you would rather prefer the kootu a tad spicy.
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| Mixed Vegetable Spicy Kootu |
This spicy kootu is basically a medley of veggies that I had on hand. It is made without Toor dal/Moong dal. So, it is relatively light on the tummy, than the traditional kootu varieties, which have Toor/Moong dal as the base.
The masala blend in this kootu elevates this humble vegetable medley to an entirely new level. Whole spices, and grated coconut slightly sauteed, do the magic in this dish.
Let's proceed to the recipe
Ingredients:
Green beans- 1/4 cup (roughly chopped)
Turnips-1/4 cup (skin peeled and chopped)
Kohlrabi-1/4 cup (skin peeled and chopped )
Onions- 1/4 cup (finely chopped) (optional)
Carrots-1/4 cup (roughly chopped)
Jaggery- a small lump (optional)
Turmeric powder- a small pinch
Salt- to taste
Oil- 3 tsps
Ingredients for seasoning:
Mustard seeds- 1 tsp
Ingredients for the spice powder (Kootu podi):
Dried red chillies- 2 (adapt it to your spice preference)
Coriander seeds- 1 tbsp
Channa dal- 1 tbsp
Cloves- 3 to 4
Cardamom pods- 4
Cinnamon powder- 1/4 tsp or a small cinnamon stick
Grated coconut- 1 tbsp
Preparation of spice powder:
In a kadai, heat 2 tsps of oil. When hot, add the ingredients mentioned for the spice paste. Roast over a medium flame, until slightly browned. Transfer to a plate, and let it cool. Once it has cooled down a bit, transfer to a mixer and grind to a slightly coarse powder, without adding any water. Keep this ready for using in the Kootu
Preparation of Kootu:
Take all the veggies, with the exception of onions, in a container, and pressure cook for 2 whistles. Once done, the veggies must be tender, and yet retain its shape. Overcooking tends to make the veggies too mushy.
In a kadai, heat a tsp of oil. Add the mustard seeds. Once it splutters, add the chopped onions. Fry for a couple of minutes, until the onions turn transclucent. Now add the cooked veggies, salt and turmeric powder. Add the prepared spice powder. If using jaggery, add it now. Stir nicely to mix everything.
Cook covered over a medium flame for 5 minutes, so as to give enough time for the kootu to get infused with the flavors of the freshly ground spices.
Once done, transfer this healthy flavorful kootu to a serving bowl, and enjoy with rice or rotis.
Notes:
1. Mixed vegetable kootu can be made with any combination of veggies on hand.
2. Onions lend a robust flavor to this kootu. This kootu, flavored with this spice belnd, would taste good sans onion as well.
3. The sweetness of the jaggery really balances out the spiciness in this kootu. Feel free to leave out the jaggery, if you would rather prefer the kootu a tad spicy.
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