Kootu Recipe | Carrot Kootu Recipe
Carrot Kootu is a mild and comforting South Indian side dish made with carrots, dal, and coconut. It’s flavorful and healthy too perfect to go with rice. The sweet taste of carrots with the creamy dal makes it perfect for everyday meals. It goes well with hot rice, rasam, or even chapathi. This kootu is very simple and light.
Servings2
Ingredients
- 1 and ½ cups carrot finely chopped
- 1 and ½ tablespoon moong dal
- 2 tablespoon toor dal
- 1 small sized big onion chopped finely
- 1 generous pinch turmeric powder
- salt to taste
TO GRIND TOGETHER:
- 2 tablespoon coconut grated
- 1 teaspoon jeera
TO TEMPER:
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 generous pinch hing
- few curry leaves
- 1 green chillies chopped roughly
Instructions
- Dry roast moong dal till golden brown.
- Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
- Mash it well with a ladle and set aside.
- Grind together coconut and jeera with little water to a fine paste.
- Chop carrots finely and set aside.
- Heat oil in a pan, add mustard seeds, urad dhal, green chilies and curry leaves.
- Let it splutter, then add onion and hing saute till onion turns transparent.
- Then add required salt and chopped carrot.
- Saute for few minutes until raw smell leaves.
- Then add cooked dal water alone and required water.
- Cook till carrot turns soft.
- By then the water would have been absorbed too now add dal and let it boil for 2 minutes.
- Then add the coconut paste and allow it to boil till it becomes thick. Switch off.
- Serve Carrot Kootu hot with rice!
Notes
- Roasting – Roast moong dal till light golden. This gives more flavor and smell too. Also keeps the dal soft but not sticky after cooking.
- Chopping – Chop carrots small and even. That way they cook fast and mix better with the dal. Big pieces sometimes stay half cooked.
- Timing – Don’t add the coconut paste too early. Wait till the carrots get soft. If you add early, coconut taste won’t come proper.
- Checking – Watch the water as it boils. If you pour too much, kootu will become watery. It should be thick, not like a sambar.
- Boiling – After adding coconut paste, just boil for 2–3 mins. If you overcook, the fresh taste will go and it may turn oily too.
- Resting – Kootu gets more thick as it cools down. So off the stove when it still looks bit loose. It will set properly in few minutes.
Nutrition Facts
Kootu Recipe | Carrot Kootu Recipe
Amount Per Serving (75 g)
Calories 131
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 93mg4%
Potassium 129mg4%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 99IU2%
Vitamin C 7mg8%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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