Beetroot kootu recipe – Hotel style beetroot kootu recipe – Healthy and easy South Indian moong dal based kootu recipe
Kootu is always a staple in our house; we make it with many combinations of veggies. Kootu is either paired as an accompaniment to sambar, rasam, or vatha kuzhambu rice or mixed with rice as a main course. Since veggies are combined and cooked along with moong dal, kootu is a great source of protein and fiber.
Kootu is made in different ways, I have posted many versions of kootu with varying vegetables in Jeyashris kitchen. I tasted beetroot kootu for the first time in a restaurant on their Thali menu. It tasted so yummy and very different too. I could see boiled chana and addition of garlic in the kootu.
Last week I tried this at home and everyone loved this version of kootu. As beetroot is our family’s favorite vegetable I wanted to document this recipe in Jeyashris kitchen. Try out this protein-rich fiber rich beetoot kootu recipe.
Also check out our interesting kootu recipes Thakkali kootu, Chettinad style keetai kootu, potato paal kootu, Raw banana kootu
If you want you can replace beetroot with keerai or any other veggies of your choice.
Beetroot kootu recipe
Ingredients
- 1 cup beetroot cut into small cubes
- ¼ cup yellow moong dal uncooked
- ¾ cup white chana pre-soaked
- 1 green chili
- 3 cloves garlic
- ½ tsp turmeric powder
- 2 pinches asafoetida
- Salt as needed
- 1 cup Water to cook the dal beetroot mix
- 3 tsp coconut oil
- ½ tsp mustard seeds
- Few curry leaves
To grind
- 3 tbsp coconut
- 1 tsp cumin seeds
- 3-4 red chilis
Instructions
- In a bowl add the moong dal and add water.
- Wash it well.
- Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida and garlic cloves.
- Add 1 cup of water and pressure cook this for 3-4 whistles.
- Grind coconut, cumin seeds and red chili into a fine paste.
- In a pan add coconut oil and add mustard seeds and curry leaves.
- Once it starts to crackle, add the cooked beetroot dal mixture.
- Add the ground mixture and salt.
- Add little water to adjust the consistency. I made it thick to accompany the meal.
- I wanted a slightly thicker kootu, so added ½ cup water only.
- Boil for 2 minutes.
- Switch off.
- Serve as an accompaniment for kara kuzhambu or vatha kuzhambu or rasam.
Video
Notes
- In a bowl add the moong dal and add water.
- Wash it well.
- Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida, and garlic cloves.
- Add 1 cup of water and pressure cook this for 3-4 whistles.
- Grind coconut, cumin seeds, and red chili into a fine paste.
- Add ½ tbsp of coconut oil in a pan
- Add mustard seeds and when it starts spluttering add the urad dal and curry leaves.
- When the dal turns golden brown, add the cooked beetroot mixture to this.
- Add salt and the ground coconut mixture.
- Add water to adjust the consistency.
- I wanted a thick kootu to accompany my meal so I made it thick.
- Boil for 2 minutes and switch off.
- Beetroot kootu is ready.
