Kootu or Kootu Curry Recipe

Yields: 2 1/2 cups (Serves 3 to 4 People)
Preparation Time: 30 Minutes
Pressure Cooking Time (For Vegetable): Until steam escapes or 1 whistle
Pressure Cooking Time (For Channa Dal): 1 to 2 whistles

Yellow Pumpkin (Mathan) / Egg Plant (Brinjal or Kathrikkai) / Yam (Chenai or Sooran) – 2 cups (chopped into cubes)
Channa Dal – 1/2 cup
Turmeric Powder – 1/2 tsp
Jaggery – 1/2 tbsp
Salt – To Taste
Water – 1 1/2 to 2 cups
Grinding Mixture
Channa Dal – 1 tbsp
Red Chilli – 2 to 3 (as per spiciness desired)
Cumin Seeds (Jeera) – 2 tsp
Raw Rice – 1 tsp
Grated Coconut – 3/4 cup
Oil – 1 tsp
Oil – 2 tsp
Mustard Seeds – 2 tsp
Urad Dal – 1 1/2 tsp
Grated Coconut – 1 tbsp (optional – becomes Kootu Curry)
Curry leaves – 3 or 4 nos


  1. Wash the channa dal and vegetable.
  2. Pressure cook the vegetable and channa dal separately with turmeric powder; 1 to 2 whistles to cook dal, and either until steam escapes or 1 whistle for vegetable.
    (Note: The dal has to be cooked separately because it will take time to cook.)
  3. Once cooked, mix the channa dal and vegetable and transfer to another vessel and keep over stove.
  4. Add salt and let cook for 5 minutes.
  5. Fry the ingredients for the grinding mixture, except coconut, in oil.
  6. Grind the fried mixture with the raw coconut into a fine paste.
  7. Add the coconut paste to the vegetable and channa dal.
  8. Add jaggery.
  9. Cook the kootu until it becomes a thick gravy.
  10. Temper mustard seeds and urad dal in oil and pour over the gravy.
  11. Optional: Fry a little coconut in oil and add to gravy to make it Kootu Curry.
  12. Season the gravy with curry leaves.
  13. Serve.


Serve as a side dish for rice.


  1. There are different combinations used for this dish:
    – Ash gourd and channa dal
    – Yam, egg plant and channa dal
  2. For yam, pressure cook for 1 whistle.
  3. If you garnish with fried coconut, the dish is called Kootu Curry, and if not, it is called Kootu.

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