A wholesome South Indian stew made with tender lentils and vegetables, simmered in a creamy coconut-cumin paste. This comforting dish is a perfect mix-in for rice and a staple in Tamil households.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
257cal
10gprotein
31gcarbs
12gfat
Ingredients
0.5 cup Toor Dal (Also known as split pigeon peas)
0.25 cup Moong Dal (Split and skinned yellow lentils)
250 g Chow Chow (About 1 medium, peeled and cubed)
0.5 tsp Turmeric Powder
3 cup Water (Use 2.5 cups for cooking and 0.5 cup for adjusting consistency)
1 tsp Salt (Adjust to taste)
0.5 cup Grated Coconut (Fresh or frozen)
1 tsp Cumin Seeds
2 pcs Green Chilies (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Kootu, Steamed Basmati Rice, Tomato Rasam and Appalam
Homestyle, fiber-rich Kootu with aromatic Rasam and crispy appalam – a gut-friendly, hearty meal!
This south_indian dish is perfect for lunch or dinner. With 831.91 calories and 23.419999999999998g of protein per serving, it's a nutritious choice for your meal plan.
1 tbsp Rice Flour (Acts as a thickener)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 sprig Curry Leaves (About 10-12 leaves)
2 pcs Dried Red Chili (Broken into halves)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook Lentils and Vegetable
Rinse the toor dal and moong dal under running water until the water runs clear.
In a pressure cooker, combine the rinsed dals, cubed chow chow, turmeric powder, and 2.5 cups of water.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare Coconut Paste
While the dal is cooking, place the grated coconut, cumin seeds, green chilies, and rice flour into a small blender jar.
Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Combine and Simmer
Once the pressure has released, open the cooker. Use the back of a ladle to gently mash the cooked dal and vegetable mixture. The chow chow should be soft but still hold some shape.
Add the ground coconut paste and salt to the cooker. Stir everything together until well combined.
If the kootu seems too thick, add the remaining 0.5 cup of water (or more) to achieve your desired stew-like consistency.
Return the cooker to the stove and let it simmer on low heat for 5-7 minutes. Stir occasionally to prevent it from sticking. This step cooks the raw flavor out of the paste.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and sauté until it turns a light golden brown.
Immediately add the broken dried red chili, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
5
Finish and Serve
Pour the hot tempering directly over the simmering kootu. Mix well to incorporate the flavors.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, a dollop of ghee, and a side of appalam (papad).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
