Kootu Curry
Kootu Curry is a delicious blend of nutritious veggies and is a popular dish in Kerala Cuisine. You will find Kootu Curry in traditional Sadhya dishes. No Sadhya is ever complete without the dish. Both cucumber and red peas come into the making of the healthy dish. Cooked in an aromatic coconut mixture, the dish is very tasty and goes well with hot rice for noon day meals. Van Payar or red peas is rich in protein and other vital nutrients required for body. Remember to soak red peas in water for a few minutes before cooking. This is one of the easiest dishes that can be cooked with minimum ingredients. When you are in a hurry, the dish is an apt choice : perfect, complete and whole. You can explore a well detailed recipe here that can be easily prepared at home.
Ingredients
- 1/2 cup Red peas(Van payar)
- 1 cup Cucumber sliced
- 1/2 cup Coconut(grated)
- 1/2 tsp Cumin Seeds(Jeerakam)
- 2 cloves garlic
- few Curry leaves
- 1 tsp Mustard seeds
- 2 nos shallots
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilly powder
Instructions
- For preparing the delicious curry, cook big red peas and cucumber separately adding a bit of salt and turmeric powder.
- Heat oil in a pan.
- Splutter mustard seeds and saute curry leaves.
- Add shallots and a little bit of chilly powder.
- When onion turns golden brown, put the veg mix into the pan and mix it well.
- :- Serve hot with rice.
Notes
You can visit this link Kadala and Chena Kootu Curry. You can also visit this link Vellarikka Thoran.
Kootu Curry Recipe: A Nutritious Kerala Delight
Kootu Curry is a delicious and nutritious dish that holds a special place in Kerala cuisine, particularly in traditional Sadhya meals. This wholesome dish is made using a blend of vegetables and red peas (Van Payar), cooked in an aromatic coconut mixture. It's easy to prepare and pairs wonderfully with hot rice, making it a perfect choice for a quick yet satisfying meal.Ingredients for Kootu Curry Recipe
- 1/2 cup Red peas (Van Payar)
- 1 cup Cucumber (sliced)
- 1/2 cup Grated coconut
- 1/2 tsp Cumin seeds (Jeerakam)
- 2 cloves Garlic
- A few Curry leaves
- 1 tsp Mustard seeds
- 2 Shallots
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
Step-by-Step Guide to Prepare Kootu Curry
Step 1: Prepare the Ingredients
- Soak the red peas: Start by soaking the red peas (Van Payar) in water for a few minutes. This will help soften them and make cooking easier.
- Slice the cucumber: Wash and slice the cucumber into thin pieces.
Step 2: Cook the Red Peas and Cucumber
- In a pot, cook the red peas with a pinch of salt and 1/4 tsp of turmeric powder until they become soft. This may take about 20-25 minutes, depending on how long the peas have been soaked.
- In a separate pan, cook the cucumber slices with a little salt and turmeric powder until tender.
Step 3: Prepare the Coconut Mixture
- While the peas and cucumber are cooking, grind the coconut with cumin seeds and garlic to form a coarse paste. This coconut mixture adds a rich and flavorful base to the Kootu Curry.
Step 4: Combine the Peas, Cucumber, and Coconut Mixture
- Once the peas and cucumber are cooked, combine them in one pot.
- Add the prepared coconut mixture to the cooked peas and cucumber. Mix well and simmer for a few minutes to allow the flavors to meld together.
Step 5: Tempering (Tadka) for Added Flavor
- In a small pan, heat 1 tbsp of oil and add mustard seeds. Allow them to splutter.
- Add curry leaves and finely chopped shallots to the pan.
- Sauté the shallots until they turn golden brown, then add 1/2 tsp of red chilli powder. Mix everything well.
Step 6: Final Touches
- Pour the tempering mixture over the cooked vegetable-coconut mix.
- Stir everything together to ensure the flavors are evenly distributed.
Serving Suggestions
- Serve the hot Kootu Curry with steamed rice. This dish pairs beautifully with a traditional Kerala meal and can also be enjoyed on its own for a light yet nutritious lunch.
Cooking Tips
- Ensure the red peas are soaked long enough to reduce cooking time and soften them adequately.
- Adjust the spice levels according to your taste preference by increasing or reducing the chilli powder.
Tried this recipe?Let us know how it was!
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whats with the pumpkin? I assume you meant the cucumber. The right veg for this is podalangai, a type of gourd. Ideally would be cooked with channa dal and fried at end.
Instead of Cucumber we can use Pumpkin also.. and similarly for “Van Payar” we can use Bengal Gram (Kadala).
it is easy to try.