kattamassa

Kattamassa is a traditional South Indian dish, primarily from Tamil Nadu, that features a variety of vegetables cooked with rice and spices. It is often considered a one-pot meal, simplifying preparation and cleanup. The core ingredients typically include rice, lentils (such as toor dal or moong dal), and a medley of vegetables like carrots, peas, beans, and potatoes.

The preparation of kattamassa involves sautéing a spice base, often made with onions, tomatoes, ginger, garlic, and a blend of aromatic spices like turmeric, cumin, coriander, and chili powder. Coconut milk or grated coconut is frequently added to lend richness and a distinct flavor. The rice and lentils are then added, along with water or broth, and cooked until tender and well-combined with the vegetables and spices.

Kattamassa can be served as a main course, often accompanied by yogurt-based side dishes like raita or a simple pickle. Its popularity stems from its wholesome nature, being a good source of carbohydrates, protein, and fiber. Variations exist across different households and regions, with some recipes incorporating specific seasonal vegetables or regional spice blends. It is a comforting and nutritious dish enjoyed by many in South India.