varieties of kootus

There are so many varieties of kootus using lots of vegetables, and the preparation is very easy to follow.

pulipu kootu - 1


  • Chow chow - 1 (or)
  • Brinjal - 200 gms (or)
  • Pumpkin - a small piece (or)
  • Plaintain stem - a bit
  • Tamarind - 1/2 lime size
  • Salt - 2 tsp.
  • Thur dhal - 4 tbl. sp.

(Chow chow, brinjal, pumpkin or plantain stem can be used. )

for masala

  • Coriander seeds - 1tsp.
  • Pepper - 1/2 tsp.
  • Blackgram dhal - 1/2 tsp.
  • Red chillies - 3
  • Bengalgram dhal - 1 and a half tsp.
  • Grated coconut - 1 tbl. sp.

Pulipu-kootu picture

method of preparation

Fry the above ingredients until golden brown. Add grated coconut and grind into smooth paste.

Boil the vegetables and dhal seperately. Soak tamarind in water and extract about 1/4 litre of juice. Add salt and bring to boil. Add the masala, vegetables and cooked dhal. Mix well and simmer in a low fire for sometime. Dissolve a tsp. of rice flour in little water and add. Simmer for a while. Season with mustard and curry leaves.

pulipu kootu - 2

Instead of ground masala, 1 tsp. of sambar powder and 1 tbl. sp. of grated coconut should be added to the tamarind juice. Boil the tamarind well. Add vegetables and dhal mix well. Simmer in a low fire. Add ric flour, dissolved in water, seasoned with 1/2 tsp. of blackgram dhal and 1 tsp. of bengalgram dhal. Mix well and remove from fire. Add curry and coriander leaves.

pulipu kootu - 3

The recipes are same except 2-3 tbl. sp. of bengalgram dhal should be cooked and added instead of thur dhal as said in method 1. Season with mustard and blackgram dhal only.

(For all the above kootu varieties, green peas can be added. Dry green peas or white peas or channa should be soaked for about 5 to 6 hours. Cook well and add. Groundnuts can be boiled and added.)

This kootu is nice combination for sambar, rasam, curd rice etc.

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