Category Archives: Kootu

Avaraikkai Kootu | Broad Beans Kootu | Easy Kootu Recipes

Broad Beans Kootu

I have tried Avaraikkai Kootu several times. My favorite vegetable is Avaraikkai. Being a health conscious person, Gj buys if often because it is good for cholesterol and diabetes. I wanted to post this recipe for a long time. Every time when I click pictures, something would happen. I would have surprise guests at home or Sanvi will need me at once. This time I successfully took all the pictures. Avaraikkai Kootu is very simple to make. It goes well with rice, and I like it with Rotis too. Among Avaraikkai recipes, I like Avaraikkai Sambar,Broad Beans Packs, and Avarakkai Verkadalai Poriyal. Lets move on to my favorite kootu Avaraikkai Kootu….

Broad Beans Kootu

Preparation Time: 7 minutes
Cooking Time: 20 minutes
Recipe Category: Lunch
Recipe Cuisine: Indian
Serves: 3
Recipe Adapted: Chef Shanthi Vijaykrishnan

Broad Beans Kootu

Ingredients

Toor dal – 1/2 cup
Avaraikkai (Broad Beans) – 1 cup
Gram dal (Channa Dal) – 1 teaspoon
Grated Coconut – 1 tablespoon
Red Chillies – 3 nos.
Cumin Seeds (Jeeragam) – 1/4 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Leaves – 1 sprig

To Season

Oil – 1 teaspoon
Mustard Seeds – 1/4 teaspoon
Urad Dal – 1/4 teaspoon

Preparation

1. Pressure cook toor dal by adding 1.5 cups of water for 3 whistles. It will take about 10 minutes. Then wait for some time, release the pressure, and open the cooker lid. The toor dal should be mushy if not just mash it with a ladle.

Broad Beans Kootu

2.  Boil Avaraikkai (Broad Beans) using 1.5 cups of water and a pinch of salt. Once the avaraikkai is boiled, keep it aside. Add just 1/2 teaspoon of oil in a pan, and fry bengal gram. Once it turns light brown, keep it aside.

Broad Beans Kootu
3. Grind cumin seeds, fried Gram dal (Channa Dal), coconut and red chillies without adding water. Keep it aside.

Broad Beans Kootu
4. Heat a teaspoon of oil in a pan, and add mustard seeds. When mustard seeds splutter, add Urad Dal. Now add the mushy Toor dal and cook for 3 minutes. Then add the boiled avaraikkai along with the water. Cook for 2 more minutes.

Broad Beans Kootu

5. Add a pinch of turmeric powder and salt. Cook for a minute or so and then add the ground mixture. Lower the flame and cook for 3 to 4 minutes. Stir well. Add coriander leaves. Switch off the flame.

Broad Beans Kootu

Now Avaraikkai Kootu is ready!

You can serve Avaraikkai Kootu with the following:
Beans and Carrot Poriyal, Cabbage Stir-Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Avarakkai Verkadalai Poriyal, Beans Paruppu Usili,Brinjal Pepper Masala, Brinjal Pirattal, Broccoli Poriyal,Cabbage Capsicum Curry, Chettinadu Cauliflower Fry, Plantain Fry, Turnip Poriyal

Broad Beans Kootu

Notes

  • You can also fry the coconut separately and grind it along with red chillies, cumin seeds and fried Gram dal (Channa Dal).
  • If the kootu is watery, add a tablespoon of rice flour and mix well to avoid lumps. Cook in medium flame for just 2 minutes and then you are done.

Cauliflower and Carrot Kootu | Easy Kootu Recipes

Easy Kootu Recipes

I have heard of Cauliflower Kootu and Carrot Kootu. How would it taste when we make kootu using both cauliflower and carrot? It would taste great. You can also add a dash of ghee when you eat it with rice. I also like it with Chappathi. A very healthy kootu too. The kootu has combination of three lentils, two veggies, and just a tablespoon of coconut. I prefer adding coconut to this kootu as it gives a very good flavor. Try this easy Cauliflower and Carrot Kootu with a spicy sidedish.

Preparation Time. 10 minutes
Cook Time.
25 minutes
Recipe Category.
Lunch
Recipe Cuisine.
Indian
Recipe Source.
Ms. Shanthi Vijaykrishnan

Easy Kootu Recipes

Ingredients

Cauliflower Florets – 1 cup
Chopped Carrot – 1 cup
Toor dal + Channa dal + Moong dal (Thuvaram paruppu, kadalai paruppu, pasiparuppu) – Combined 1/2 cup
Coriander seeds (Kothamalli vidhai) – 1/4 teaspoon
Coconut gratings – 1 tablespoon
Cumin seeds (Seeragam) – 1/4 teaspoon
Green chillies (Pacha molaga) – 3
Turmeric powder – 1/4 teaspoon
Salt – as desired

 

To Season

Oil – 1 teaspoon
Mustard seeds (Kadugu) – 1/4 teaspoon
Curry leaves (Karuvepillai) – little

Note. The ingredients shown will vary with the original quantity.

Preparation

Beginners, you may refer “How to buy, store and cook toor dal?” as a quick reference.

1. Boil the toor dal, channa dal, and moong dal together. Also, boil the cauliflower and carrot together. Add the boiled vegetables to the cooked dal. Cook for 5 minutes. Now, grind coriander seeds, cumin seeds, coconut gratings, and green chillies into a fine paste. Add the ground paste to the kootu. Add salt, stir well, and cook for 5 more minutes.

Easy Kootu Recipes

2. In another pan, heat oil. Add mustard seeds and when mustard seeds splutter, add curry leaves. Add the seasoning to the kootu.

Easy Kootu Recipes

Now, Cauliflower and Carrot Kootu is ready!

Serve. Chappathi and Rice. 

Cucumber Kootu | Vellarikai Kootu

Cucumber Kootu

Cucumber Kootu is one of the my favorite Kootu. Whenever Gj buys Cucumber, my first recipe with it would be Cucumber Kootu. The taste would be quite subtle and yummy. While many Kootu recipes require coconut, this kootu is very healthy and tastes great without coconut. It is very easy to make. I know it is quite silly, but I like it with Chappathi  too. While eating Cucumber Kootu with rice, if you want you can add a dash of ghee. I like to have this Cucumber Kootu with some spicy side dish. If I want to have Cucumber Kootu with coconut, then definitely I would makeCucumber Moru Kootu.

Cucumber Kootu


Preparation Time.
Less than 5 minutes
Cooking Time. 25 minutes
Recipe Category. Lunch
Recipe Cuisine. Indian
Serves. 2

Ingredients

Cucumber (vellarika) – 1 nos. (Peel the skin and cut it into cubes)

Green moong dal (pasi paruppu) – 1/4 cup

Sambar powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – as desired

To Season

Oil – 1 teaspoon

Mustard seeds (kadugu) – 1/2 teaspoon

Urad dal (ulutham paruppu) – 1/2 teaspoon

Green chillies or red chillies – 2 nos.

Curry leaves (karuvepillai) – few leaves

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Cook green moong dal (pasi paruppu) with 1.5 cups of water till it becomes soft and mushy. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal, red chillies, and curry leaves. Add cucumber cubes and cook till it becomes little tender.

Cucumber Kootu Step by Step Preparation

 

2. Add the cooked moong dal. Add sambar powder, turmeric powder, and salt. Cook for 5 more minutes.

Cucumber Kootu Step by Step Preparation

Now, Cucumber Kootu is ready!

Serve. With Rice and the following side dishes:
Beans and Carrot Poriyal, Cabbage Stir-Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry, Avarakkai Verkadalai Poriyal, Brinjal Pepper Masala, Brinjal Pirattal, Brinjal Rajma Masala, Broccoli Poriyal, Brussels Sprouts Stir Fry, Cabbage Capsicum Curry, Chettinadu Cauliflower Fry, Kovakkai Urulai Poriyal, Plantain Fry, Turnip Poriyal

Cucumber Kootu

Notes.

  • You can add green chillies instead of red chillies.
  • After seasoning, you can also add finely chopped sambar or pearl onions (3 nos.) and fry till transparent.
  • If you like coconut and cumin seeds (seeragam) flavor, you can grind 1/4 cup of coconut and 1 tsp of cumin seeds (seeragam) together and add it at the end. Cook in low flame for 3 to 5 minutes and bring the vessel down.

FAQ.

My consistency of Cucumber Kootu is watery, what do I do?
Add a teaspoon of rice flour (arisi maavu) and cook for 2 more minutes. The Kootu will thicken.

Vazhaipoo Kootu (Banana Blossom Curry) | Vazhaipoo Recipes

Vazhaipoo Kootu A yummy healthy curry!

Usually, with vazhaipoo, I make vada and poriyal. Other than that, I have not come across like this kootu. I had 2-3 vazhaipoo kootu at home. I made vada once and the other time, I made poriyal. I wanted to try out something that I have not tried before. That is when I came across Gita’sKitchen Vazhaipoo Kootu.
I tried it out, and it came out very well. My family liked it so much, and I shared it with our neighbors also. They also enjoyed eating this kootu. Definitely worth giving it a try! Not to forget, thanks Gitaskitchen for this healthy and yummy kootu.



Preparation Time. 20 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Lunch
Serves. 3

 

Ingredients

Banana blossoms (vazhaipoo) – 1 no.
Moong dal (pasiparuppu) – 1 cup
Chopped onion – 1 no.
Chopped tomatoes – 2 nos.
Slitted green chillies – 2 nos.
Ginger garlic paste – 1 teaspoon
Chilli powder – 1 teaspoon
Coriander powder (dhaniya thool) – 2 teaspoons
Asafoetida (perungayam)- a pinch
Turmeric powder – 1/4 teaspoon
Curry leaves – 4 to 5
Chopped cilantro – 1 tablespoon
Salt – as desired
Oil – as desired

To Season

Mustard seeds – 1 teaspoon
Cumin seeds (seeragam)- 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Chop the blossoms finely and soak them in diluted solution of buttermilk. In a pressure cooker, heat oil. When the oil is hot, add the mustard seeds. When mustard seeds pop out, add cumin seeds and fry for a few seconds. Add the chopped onions, and fry till the onions become transparent.

2. Then add the chopped tomatoes, green chilies, ginger-garlic paste, curry leaves and keep frying until everything is well blended.

3. Now add chilli powder, coriander powder, turmeric powder, and asafoetida. Stir well. Then, add washed moong dal, chopped banana blossoms, and salt. Stir once.

4. Add 2 cups of water, and mix everything well. Cook for up to 3 whistles. Once the pressure is released, add chopped cilantro and let it simmer for 5 more minutes before serving.

Now, Vazhaipoo Kootu is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.