Beetroot kootu recipe
Tamilnadu hotel style protein rich kootu recipe
Servings: 4
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
1. You can replace beetroot with chow chow , spinach, or mixed veggies.
2. You can add finely chopped tomato to the beetroot kootu while cooking the dal.