varieties of kootus

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



  • Potato - 1 big
  • Colacassia - 4
  • Pumpkin - a small piece
  • Beans - 5
  • Carrot - 1
  • Cluster beans - 5
  • Chow chow - 1/4
  • Brinjal - 2
  • Curd(slightly soured) - a small cup
  • Salt - 2 tsp.
  • Turmeric powder - a pinch
  • Curry leaves - a few
  • Coconut oil - 2 table spoon

Any other vegetables like sweet potatoes, sheet beans (avarakkai), etc. can also be used according to the availability.

for masala

  • Green chillies - 5
  • Grated coconut - 1 small cup
  • Cumin seeds - 1/2 tsp.
  • Bengalgram dhal - 2 tsp.

method of preparation

Fry bengalgram dhal to golden brown in a little oil. Add chillies, cumin seeds and grind to a smooth paste and keep aside.

Boil colacasia and potato seperately. Peel off the skin and cut into long thin bits. Cut all the other vegetables into small pieces of same size. Cook all the vegetables. (If pressure cooker, keep the vegetables and colacasia and potato in different vessels and cook.) Use only the required quantity of water so that the water should not be drained.

avial picture

Add the masala, salt and tumeric powder to the vegetables and mix evenly. Simmer in a low fire for five minutes. Finally, add colacasia and potatoes and mix well and remove from the fire. Heat the coconut oil and add curry leaves to it. Add coconut oil and curry leaves to the aviyal.

After a few minutes, add the curd and mix well. (Aviyal can be prepared without curd. Bengalgram dhal can be omitted for masala if not required. Increase or decrease the quantity of curd as required.)



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