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Kai Kootu (literally “vegetable stew”) is a festive dish from Tamil Nadu, commonly made during Thai Pongal celebrations. It uses a medley of freshly harvested vegetables like pumpkin, ash gourd, broad beans, yam, and carrots, cooked with moong dal and ground coconut-spice paste.
What makes Kai Kootu special is its mild and sattvic flavour profile—it avoids overpowering spices, relying instead on the natural sweetness of vegetables and the creaminess of coconut. It’s often prepared without onions or garlic, making it suitable for festive offerings (naivedyam).
Kai Kootu is traditionally served with Ven Pongal, completing the festive Pongal platter with a balance of richness, earthiness, and nutrition.
Cook the dal.
Wash and pressure cook moong dal with turmeric and 1½ cups water until soft and mushy.
Cook vegetables.
Chop the vegetables into medium pieces. In a pan, boil them with just enough water and a pinch of turmeric until tender.
Grind the paste.
Grind grated coconut, green chilies, and cumin seeds into a fine paste with little water.
Combine.
Add cooked dal to the vegetables. Mix in the coconut paste, salt, and simmer for 5–6 minutes. Adjust consistency with water if needed.
Temper.
In a small pan, heat coconut oil. Add mustard seeds, urad dal, curry leaves, and red chili. Let them splutter and pour over the kootu.
Use seasonal Pongal vegetables for authentic taste.
Do not overcook vegetables—they should retain slight firmness.
Always use coconut oil for tempering for a traditional flavour.
Add a small piece of ginger to the coconut paste for an extra festive touch.
If making ahead, add coconut paste only before serving to retain freshness.
Traditionally, moong dal is used for its mild taste, but toor dal can be substituted.
Coconut is essential for authentic taste, but if unavailable, you can add ground cashews for creaminess.
Yes, during festivals it’s strictly satvik. On regular days, you can add onion for variation.
Apart from Ven Pongal, it pairs well with plain rice, ghee, and papad.
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