Koottu

From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the 2004 Indian film, see Koottu (film).
Koottu
Cabbage kootu.jpg
Type Stew
Place of origin India
Main ingredients Vegetable, lentils
Cookbook: Koottu  Media: Koottu

Kootu (Tamil:கூட்டு) is a Tamil word means "add" i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries. Virundhu Sappadu (Typical Tamil feast) comes with the combo of boiled rice (Choru in Tamil), sambar, rasam, curd, poriyal, kootu, appalam, pickle and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist:

  • Poricha Kootu: A kootu made with urad dhal and pepper is called poricha (means "fried" in Tamil) kootu. Fried urad dhal, pepper, few red chilies, some cumin and fresh coconut are ground together. Moong dhal and the cut vegetables are cooked separately. Then, the ground paste, cooked vegetables and moong dhal are mixed and heated. Vegetables such as beans and snake gourd are common ingredients in this kootu.
  • Araichivita Kootu: A kootu which has a powdered (freshly ground) masala in it; the word araichivita in Tamil literally translates to "the one which has been ground and poured." The ground paste is a mixture of fried urid dhal, cumin seeds and coconut.
  • Araichivita sambar: The chopped vegetables and toor dhal are cooked separately. Then, the ground paste, cooked vegetable and dhal are heated together. Then add the ground paste of coconut, Bengal gram, coriander, red chilies, a few pepper corns, a piece of cinnamon (optionally) - all roasted and ground. Season with mustard seeds and fenugreek seeds. Add the vegetables, including shallots (known as "Madras onions" in India), saute and then add water. Add tamarind extract, and then the ground paste and boiled dal. Served with rice.

Many other regional variations exist.

See also[edit]

References[edit]

External links[edit]