Simple South Indian Mixed Veg Curry
Kootu
(48 reviews)
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This curry is a staple in South Indian homes, often enjoyed with steaming rice. The coconut gives it a rich, creamy texture while the spices provide a warm, comforting flavor.
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Prep time:20 mins
Cook time:30 mins
Total time:50 mins
Protein
10g
Carbs
45g
Fat
12g
Calories
320 kcal
Servings:
4
VeganGluten Free
Ingredients
toor dal0.50 cup
(rinsed and soaked for 15 minutes)
water2 cups
(for cooking dal)
mixed vegetables3 cups
(carrot, potato, green beans, chopped into small pieces)
coconut0.50 cup
(fresh grated or desiccated)
curry leaves10
(fresh)
saltto taste
coconut oil2 tbsp
Directions
Cook the Lentils
- In a medium saucepan, add the soaked toor dal and 2 cups of water. Bring to a boil over medium heat.
- Simmer until the dal is soft and mushy, about 15-20 minutes.
- Once cooked, mash the dal lightly with the back of a spoon and set aside.
Chef's tip: Adding a pinch of turmeric and a few drops of oil while cooking the dal can speed up the cooking process.
Prepare the Coconut Paste
- In a blender, combine grated coconut, dried red chilies, and cumin seeds. Add a little water to form a smooth paste.
Cook the Vegetables
- In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add chopped vegetables with a pinch of salt and sauté for 5 minutes.
- Add the coconut paste to the skillet, stirring to coat the vegetables.
- Add the mashed dal, turmeric powder, and additional water if needed to reach your desired consistency.
- Cover and simmer for 10–15 minutes until the vegetables are tender.
Temper and Serve
- In a small pan, heat the remaining coconut oil. Add mustard seeds and let them splutter.
- Add curry leaves and fry for a few seconds until fragrant.
- Pour this tempering over the curry and stir gently.
- Adjust salt to taste and serve hot with rice or rotis.
Chef's tip: For an authentic touch, serve with a wedge of lime or lemon on the side.
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