Cauliflower Kootu/ South Indian Thick Stew

“Kootu” is the traditional South Indian thick stew made with an amalgamation of varied vegetables in a spicy savory aromatic base made of lentils, coconut and black pepper. This Cauliflower Kootu tastes so delicious, that your home is filled with the spicy aroma.It is best served with hot rice but is a delicious accompaniment with morning Idli’s (South Indian Rice Dumplings/cakes) or Dosa’s (South Indian crepes) or flat breads like Chapatis too.A perfect vegan lunch menu to go for on a relaxed weekend.

Ingredients :

  • Cauliflower florets – small head, washed and placed in salted hot water for 5 mts
  • Potato – 1, medium size, peeled and cubed (optional)
  • Carrot – 1, medium size, peeled and cubed
  • Green peas – fistful (optional)
  • Onions – 1, medium, finely chopped
  • Tomatoes – 1, medium, finely chopped (optional)
  • Turmeric powder – 1/4 tsp
  • Toor dal – 1/2 cup, cooked
  • Tamarind – medium sized lemon ball, soaked in 1/2 cup water and extract juice
  • Salt to taste

For Seasoning

  • Mustard seeds – 1/2 tsp
  • Curry leaves – 1 sprig
  • Asafoetida – 1/4 tsp
  • Oil – 2 tbsps

Kootu Masala – dry roast and grind:

  •  Dry red chilies – 3
  •   Black pepper corns – 10-12
  •   Coriander seeds – 1 1/2 tbsp
  •   Chana dal – 1 tbsp
  •   Split gram dal – 1/2 tbsp
  •   Fresh coconut – 1/4 cup, grated


Method :
1.Wash toor dal, add 1 1/2 cups of water and pressure cook the dal till soft and set aside.
2In a heavy bottomed vessel, dry roast all the ingredients (except coconut) called for kootu masala on low flame for 6-7 mts or till you get a nice aroma.
3.Add grated coconut and roast for 3 mts and turn off flame. Cool and grind to a fine powder. Set aside.
4.Heat oil in the vessel, add mustard seeds and allow to splutter. Add curry leaves and asafoetida and saute for a few secs.
5.Add the chopped onions and saute for 4 mts.
6.Add turmeric powder and the chopped mixed vegetables and saute for 7-8 mts on low medium flame.
7.Add the ground masala powder and mix well.
8.Add tomatoes and saute for 4 to 5 mts.
9.Add the cooked tur dal and green peas along with a cup of water and salt.
10.Bring to a boil and simmer with lid for 8-10 mts or till the vegetables are three fourth cooked.
11.Add the tamarind extract along with a cup of water and cook on medium flamed covered for another 10-12 minutes and the vegetables are fully cooked.
12.Turn off flame and remove to a serving bowl.Serve warm with rice and papad.
For my previously published Cauliflower recipes , Kindly check the following links….

2 Comments Add yours

  1. Jyo says:

    Delicious curry ✌


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