Kootu

Kootu is a traditional South Indian dish, especially associated with Tamil cuisine. It is a thick, mildly spiced curry prepared with lentils and vegetables and finished with a coconut-based paste. The lentil base is usually toor dal (split pigeon peas) or moong dal, simmered until creamy, then combined with vegetables such as beans, cabbage, carrot, squash, or ash gourd. The result is a comforting, protein-rich accompaniment to rice.

A typical kootu begins by cooking the dal and vegetables until tender. A paste of freshly grated coconut, green chilies, and cumin is ground and added to the pot, imparting a mild, nutty flavor. The mixture is simmered briefly to blend textures. A tempering of mustard seeds, curry leaves, and dried red chilies in hot oil is poured over just before serving. Some versions include a pinch of turmeric or asafoetida.

Kootu is commonly served with steamed rice and can be part of everyday meals or festive thalis in Tamil Nadu, Kerala, and Karnataka. A closely related preparation, paruppu kootu, emphasizes the lentil component, while other regional variants adapt the vegetable mix or the spice level. Unlike hotter curries, kootu aims for a mild, wholesome flavor that highlights the harmony of legume, vegetables, and coconut.