Vegetable Kootu (South Indian Lentil-Vegetable Curry)

Name: How to Make Vegetable Kootu (South Indian Lentil-Vegetable Curry) | Easy & Delicious Vegetable Kootu (South Indian Lentil-Vegetable Curry) Recipe
Total time: 15 min
Yield: 6
Cuisine: south-indian-malabar-cuisine

Vegetable Kootu is a wholesome South Indian curry made with seasonal vegetables, dal, and a coconut-spice paste, finished with an aromatic tempering. Nutritious and comforting, it’s perfect with rice or as a side dish.

prep time 15 Mins

cook time 25 Mins

chef Ankita Singh

Kootu is a traditional South Indian dish that combines lentils, vegetables, and coconut-based masala into a mildly spiced, hearty curry. Rich in protein from tur dal (pigeon peas) and loaded with a variety of vegetables, it makes for a balanced and nutritious meal.
The coconut-cumin-green chili paste adds depth and creaminess, while the final tempering of mustard seeds, curry leaves, and asafoetida enhances the flavor. Kootu is versatile—it can be enjoyed as a main dish with rice or as a vegetable side alongside sambar, rasam, or curd rice.

Step 1

Cook the Vegetables

In a medium saucepan, add ½ cup water.
Add carrot, cauliflower, beans, peas, sweet potato, along with ½ tsp salt and turmeric.
Bring to a boil, then simmer for 8–10 minutes until the carrots are tender.

Step 2

Cook the Dal

Pressure cook ½ cup tur dal with 1½ cups water until soft.
Whisk the dal until smooth and set aside.

Step 3

Prepare the Masala Paste

In a blender, grind coconut, cumin seeds, and green chilies with ¼ cup water to make a smooth paste.

Step 4

Combine & Simmer

Add the cooked dal and ground coconut paste to the vegetables.
Add ½ tsp (or more) salt, mix well, and simmer for a few minutes.
Adjust consistency depending on use: thinner for mixing with rice, thicker for serving as a side dish.

Step 5

Tempering

Heat oil/ghee in a small tadka pan.
Add urad dal; when golden, add mustard seeds, curry leaves, and dried red chilies.
Let them crackle, then add asafoetida and turn off heat.
Pour tempering over the kootu and stir gently.

Step 6

Serve

Serve hot with steamed rice, chapati, or as a side dish to sambar or rasam.

Tips and Tricks

Vegetable Choices: Ash gourd, bottle gourd, or chayote can also be used.
Consistency Control: Add more water if serving with rice, or keep it thicker as a curry side.
Dal Options: Moong dal (yellow split lentils) can be used for a lighter version.
Oil Choice: Coconut oil gives authentic flavor, but ghee makes it richer.

Frequently Asked Questions

Yes, though coconut is traditional, you can substitute with soaked cashews for creaminess.

Tur dal is most common, but moong dal works well too for quicker cooking.

It stays fresh for 1 day at room temperature and up to 2 days in the refrigerator. Reheat gently before serving.

Vegetable Kootu (South Indian Lentil-Vegetable Curry)

Tips and Tricks

Frequently Asked Questions

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