Mixed Vegetable Kootu
This mixed vegetable kootu is a heirloom South Indian Brahmin recipe, lovingly passed down by my mother-in-law soon after my marriage.
Ingredients
- Mixed vegetables (Pumpkin, Yellow pumpkin, Brinjal, Chayote squash, Broad beans, French beans, Carrot, Potato, Sweet potato, Raw banana, Yam, Green peas, Cluster beans) – 3 cups, chopped into cubes
- Thoor dal (Pigeon pea lentils) – ½ cup, cooked and mashed
- Tamarind – small gooseberry-sized ball, soaked in ¼ cup warm water
- Tomato – 1 medium, chopped
- Turmeric powder – ¼ tsp
- Salt – to taste
- Sambar powder – ½ tsp
- Water – as needed for cooking
- For Freshly Ground Spice Paste:
- Channa dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Dried red chillies – 2 to 3 (adjust to taste)
- Grated coconut – 2 tbsp
- Asafoetida (Hing) – a pinch
- For Tempering:
- Cold-pressed gingelly oil – 1 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – few
- Asafoetida – a pinch
- Grated coconut – 1 tbsp
Instructions
- Cook vegetables: Add all cubed vegetables to boiling water with salt and turmeric. Cook for 4 minutes until half-done.
- Add tamarind & tomato: Pour tamarind water and chopped tomato; sprinkle sambar powder. Cook 3–4 minutes until raw smell disappears.
- Prepare spice paste: Roast channa dal, coriander seeds, red chillies, coconut, and asafoetida; grind coarsely.
- Combine kootu: Add cooked thoor dal and spice paste to vegetables. Simmer 3–4 minutes, adjust water, add fresh coriander.
- Tempering: Heat gingelly oil, add mustard seeds, curry leaves, asafoetida, and coconut; pour over kootu. Serve hot with rice or dosai.
Notes
I spent my early days standing beside her, learning every little secret — how to roast spices perfectly, chop vegetables evenly, and bring out the natural flavors. Today, as a proud mother, wife, mother-in-law, and now a granny to my granddaughter, I continue this tradition with joy.I share these recipes and my daily kitchen routine with my daughter-in-law through WhatsApp, sending photos and voice notes, so the love and care behind each dish continues across generations. Even as a teacher after a long day at work, the more time I spend in the kitchen, the more happiness I feel, experimenting with new recipes, and keeping my family healthy. Sundays are special — a day to try new dishes, learn, and celebrate food with family.This kootu is not just a dish — it is tradition, love, and care in every spoon, connecting the past, present, and future of my family.