Kodava Kootu Curry Recipe – Coorg Style Mixed Vegetable Stew
A Hearty, Flavorful Stew from the Heart of Coorg
Kodava Kootu Curry, a delightful mixed vegetable stew hailing from the Coorg region of Karnataka, is a classic vegetarian dish rich in flavors and textures. This recipe, inspired by the Kodava community, brings together a unique blend of spices, fresh vegetables, and aromatic herbs that are signature to the Coorgi cuisine. What sets this vegetable stew apart is its deep, fragrant masala that is combined with a rich coconut base and tempered with mustard seeds, curry leaves, and garlic, making it a comfort dish perfect for lunch or dinner.
A humble yet nourishing dish, Kodava Kootu Curry is best enjoyed with rice or Mangalorean Neer Dosa, offering a traditional and satisfying Coorgi meal experience.
Ingredients
| 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 large chunks |
| Tomatoes | 2, chopped |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Salt | To taste |
| Ghee | For cooking and tempering |
For The Masala:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 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 |
| Rice | 1 teaspoon |
| Fresh coconut (grated) | 1/4 cup |
| Tamarind | 10 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Ghee | 1 tablespoon |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Ghee | 1 tablespoon |
Preparation Time
10 minutes
Cooking Time
25 minutes
Total Time
35 minutes
Servings
Serves 4-6
Instructions
Step 1: Prepare the Vegetables and Masala Paste
-
Begin by chopping all the vegetables into manageable pieces: peel and chop the carrots, cut the brinjal into large chunks, and chop the green beans and tomatoes. Set them aside.
-
Heat a flat skillet over medium heat, then drizzle some ghee. Add mustard seeds and cumin seeds, allowing them to crackle for a few seconds.
-
Add the coriander seeds, chana dal, urad dal, rice, and dry red chillies to the skillet. Sauté for a couple of minutes until they are lightly roasted.
-
Now, add the grated fresh coconut and turmeric powder to the pan, stirring well until the coconut becomes lightly roasted.
-
Once the ingredients are roasted, let them cool down before adding them to a mixer. Add tamarind and a little water, then grind everything into a smooth paste.
Step 2: Cook the Vegetables
- Pressure cook the chopped vegetables along with a pinch of salt and 1/4 cup of water for 2 whistles. Once done, set the pressure cooker aside to release naturally.
Step 3: Make the Kootu Curry
-
In a pressure cooker, heat some ghee. Add the chopped tomatoes and sauté until they soften and turn slightly mushy.
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Add the ground coconut masala paste to the cooker and cook for a couple of minutes, stirring occasionally.
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Add the toor dal (arhar dal), washed, along with 1-1/2 cups of water and salt to taste. Pressure cook the mixture for 4-5 whistles. Once done, turn off the heat and let the pressure release naturally.
-
Once the pressure is released, open the cooker and add the cooked vegetables to the Kootu curry. Stir gently to combine everything and check the salt. Adjust the seasoning if needed.
Step 4: Prepare the Tempering (Tadka)
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In a small pan (tadka pan), heat ghee over medium heat. Add mustard seeds and allow them to splutter.
-
Add curry leaves and let them splutter as well. Then, add the finely chopped garlic and a pinch of asafoetida (hing). Sauté until the garlic softens and becomes fragrant.
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Once the tempering is ready, pour it over the prepared Kootu curry and give it a final mix.
Step 5: Serve and Enjoy
- Transfer the Kodava Kootu Curry to a serving bowl. Serve it hot with Mangalorean Neer Dosa or steamed rice for a wholesome meal. For dessert, pair it with a traditional Semiya Payasam for a truly authentic Coorgi experience.
Tips and Variations
- Vegetable Variations: You can customize the vegetables in this curry according to your preferences. Other vegetables like sweet potatoes, pumpkin, or radish work well in this stew.
- Dal Substitutes: While toor dal is traditionally used, you can substitute it with moong dal or masoor dal for a different texture.
- Vegan Option: To make this recipe vegan, simply replace ghee with coconut oil.
- Consistency: Adjust the consistency of the curry to your liking by adding more water during cooking. If you prefer a thicker curry, reduce the amount of water.
- Spice Level: If you like your Kootu curry spicier, feel free to add more dry red chillies or a pinch of black pepper to the masala paste.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5 grams |
| Carbohydrates | 20 grams |
| Fat | 7 grams |
| Fiber | 4 grams |
| Sodium | 400 mg |
| Vitamin A | 3500 IU |
| Vitamin C | 20 mg |
| Calcium | 30 mg |
| Iron | 2 mg |
Kodava Kootu Curry is a wholesome and flavorful dish that brings the essence of Coorg’s vibrant cuisine to your home. Packed with vegetables, aromatic spices, and a coconut-rich base, it’s a comforting stew that’s sure to become a family favorite. Whether served with rice or a crispy Neer Dosa, this dish offers a taste of the lush, hilly regions of Karnataka, making it an excellent choice for a nutritious and heartwarming meal.
