Kodava Kootu Curry Recipe – Coorg Style Mixed Vegetable Stew
Kodava Kootu Curry, also known as Coorg Style Mixed Vegetable Stew, is a delightful vegetarian dish from the scenic Coorg region of Karnataka. This hearty, aromatic curry is made with a combination of fresh vegetables, lentils, and a flavorful coconut-based paste, making it perfect for a wholesome lunch. The preparation features a lovely balance of spices, creating a rich and satisfying flavor profile that pairs beautifully with Mangalorean Neer Dosa and Semiya Payasam.
Ingredients for Kodava Kootu Curry (Coorg Style Mixed Vegetable Stew)
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 3, peeled and cut into big chunks |
| Green beans (French Beans) | 250 grams, chopped into 1/2-inch pieces |
| Brinjal (Baingan / Eggplant) | 1, cut into big chunks |
| Tomatoes | 2, chopped |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Salt | To taste |
| Ghee | For cooking |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) seeds | 2 teaspoons |
| White Urad Dal (Split) | 1-1/2 teaspoons |
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| Dry Red Chillies | 4, whole |
| Rice | 1 teaspoon |
| Fresh coconut, grated | 1/4 cup |
| Tamarind | 10 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Mustard seeds (for tempering) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
| Garlic, finely chopped | 4 cloves |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Coorg
Course: Lunch
Diet: Vegetarian
Instructions for Kodava Kootu Curry (Coorg Style Mixed Vegetable Stew)
Step 1: Prepare the Vegetables
To begin, chop all the vegetables—carrots, green beans, brinjal (eggplant), and tomatoes—into the required sizes and set them aside.
Step 2: Prepare the Roasted Coconut Paste
Heat a flat skillet or pan on medium heat. Add a drizzle of ghee and toss in the mustard seeds and cumin seeds. Allow them to splutter for a few seconds. Next, add the coriander seeds, chana dal, urad dal, rice, and dry red chillies. Saute the mixture for a few minutes until the ingredients are lightly roasted. Then, add the grated coconut and turmeric powder, and continue roasting for another minute, just until the coconut is lightly browned and fragrant.
Step 3: Grind the Roasted Ingredients
Allow the roasted mixture to cool. Once cooled, transfer all the ingredients into a mixer. Add the tamarind along with a little water and grind everything into a smooth paste. Set the paste aside for later.
Step 4: Cook the Vegetables
Pressure cook the chopped vegetables along with a pinch of salt and about 1/4 cup of water. Cook for 2 whistles, then turn off the heat. Allow the pressure to release naturally.
Step 5: Prepare the Kootu Curry
In a pressure cooker, heat a little ghee over medium heat. Add the chopped tomatoes and saute until they soften and turn slightly mushy. Next, add the ground coconut paste and cook, stirring continuously, for a couple of minutes. Add the washed toor dal (split yellow pigeon peas) and 1-1/2 cups of water. Season with salt to taste, then pressure cook for 4-5 whistles. Once done, turn off the heat and let the pressure release naturally.
Step 6: Combine Vegetables and Kootu Curry
Once the pressure has been released, open the cooker and add the cooked vegetables to the curry base. Give everything a good stir to combine. Taste the curry and adjust the seasoning with salt as necessary. Once everything is well-mixed, transfer the curry to a serving bowl.
Step 7: Prepare the Tempering (Tadka)
For the tempering, heat a tadka pan (small frying pan) on medium heat. Add a tablespoon of ghee, followed by mustard seeds. Allow them to splutter, then add curry leaves and let them sizzle. Add the finely chopped garlic and a pinch of asafoetida (hing). Saute the mixture until the garlic softens and turns golden brown.
Step 8: Final Touch
Pour the tempering over the cooked Kodava Kootu Curry and mix gently. This final touch adds a burst of flavor and aroma to the dish.
Step 9: Serve
Serve the Kodava Kootu Curry hot, ideally with Mangalorean Neer Dosa or Semiya Payasam for a delightful Coorgi-style breakfast or lunch.
Serving Suggestions
Kodava Kootu Curry is best enjoyed with Neer Dosa, a light, soft rice pancake that complements the spiced vegetable stew beautifully. You can also serve it alongside Semiya Payasam for a touch of sweetness to balance the flavors of the curry. This dish is perfect for a weekend breakfast or a wholesome lunch.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 6-8 g |
| Carbohydrates | 30-35 g |
| Fiber | 7-8 g |
| Fat | 12-15 g |
| Sodium | 300-350 mg |
| Potassium | 800-900 mg |
| Vitamin A | 1500-1800 IU |
| Vitamin C | 30-40 mg |
Cooking Tips
- For a thicker curry: You can add more coconut or grind the coconut paste slightly finer for a creamier texture.
- Spice level: Adjust the number of dry red chillies based on your preference for spice.
- Vegetable variations: Feel free to add other seasonal vegetables like pumpkin, peas, or sweet potatoes.
- Tamarind: The tamarind adds a tangy depth to the curry, but you can adjust the amount based on your preference for sourness.
Conclusion
The Kodava Kootu Curry is a wonderful way to experience the flavors of Coorg in your kitchen. Rich, earthy, and aromatic, this vegetable stew brings out the true essence of Coorgi cuisine with its unique blend of spices and coconut. Whether you’re making it for a cozy lunch or a weekend breakfast, it is sure to be a hit with your family and guests alike. Enjoy this nourishing and flavorful curry with your choice of accompaniments, and savor the heartwarming taste of Coorg!
