Tamil Nadu Style Beetroot Kootu: A Flavorful South Indian Side Dish
Tamil Nadu Style Beetroot Kootu is a wholesome and comforting South Indian dish that combines the earthy flavor of beetroot with the mildness of yellow moong dal (split mung beans). It’s a popular accompaniment to steamed rice and pairs beautifully with a tangy Paruppu Rasam (South Indian Dal Rasam). This dish is simple yet rich in flavor, making it the perfect choice for a nutritious vegetarian meal. The key ingredients – beetroot, moong dal, fresh coconut, and a tempering of mustard seeds and urad dal – come together to create a delightful side dish that is both satisfying and healthy.
Ingredients for Tamil Nadu Style Beetroot Kootu
| Ingredient | Quantity |
|---|---|
| Beetroot | 1, cut into small dices |
| Yellow Moong Dal (Split) | 1 cup |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/4 cup |
| Dry Red Chillies | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sodium | 200 mg |
| Potassium | 250 mg |
| Vitamin C | 5 mg |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Total Time
- 40 minutes
Servings
- 4 servings
Cuisine
- Tamil Nadu (South India)
Course
- Side Dish
Diet
- Vegetarian
Instructions for Making Tamil Nadu Style Beetroot Kootu
-
Cook the Beetroot and Moong Dal:
Begin by washing the beetroot thoroughly and cutting it into small cubes. Add the beetroot and moong dal to a pressure cooker along with enough water to cover the ingredients. Pressure cook for about 4 whistles on medium heat. Once the cooking time is complete, allow the pressure to release naturally. Set the mixture aside. -
-
Prepare the Spice Paste:
While the beetroot and moong dal are cooking, take a grinder and add the grated fresh coconut, dry red chillies, cumin seeds (jeera), and curry leaves. Grind these ingredients into a coarse paste. The texture should be slightly granular, as this helps create the perfect consistency when mixed with the cooked beetroot and dal. -
Combine the Paste with the Cooked Mixture:
Once the beetroot and moong dal are cooked, open the pressure cooker and stir the mixture. Add the freshly ground spice paste to the cooked beetroot-dal mixture and mix well. You should now have a smooth and slightly thick consistency. -
Temper the Kootu:
In a small frying pan or skillet, heat the coconut oil over medium heat. Add the mustard seeds and let them crackle. Once the mustard seeds begin to splutter, add the white urad dal and fry for a minute until they turn golden. Then, add a pinch of hing (asafoetida) and a few fresh curry leaves. Stir the tempering for a few seconds and immediately pour it over the kootu. -
Serve:
Mix the tempering into the kootu, allowing the flavors to meld together. The Tamil Nadu Style Beetroot Kootu is now ready to be served! It pairs perfectly with steamed rice and a bowl of Paruppu Rasam (South Indian Dal Rasam) for a complete meal.
Serving Suggestions
- Serve this beetroot kootu as a side dish alongside steamed rice and a bowl of Paruppu Rasam (South Indian Dal Rasam) for an authentic Tamil Nadu meal.
- For a light meal, you can enjoy it with chapati or dosa.
- The kootu can also be served with a side of fried papad or crispy appalam to add a crunch to the meal.
Tips and Variations
- Vegan Version: To make this dish fully vegan, substitute the coconut oil with any neutral oil of your choice.
- Spice Level: If you prefer a spicier dish, increase the number of dry red chillies or add a pinch of red chilli powder to the spice paste.
- Use of Other Vegetables: While this recipe uses beetroot, you can also try this kootu with other vegetables like pumpkin, ash gourd, or bottle gourd for different variations.
- Consistency: If you prefer a thicker kootu, reduce the amount of water used while cooking the dal and beetroot. If you like it more soupy, add a bit more water to achieve the desired consistency.
Why You’ll Love This Tamil Nadu Style Beetroot Kootu
- Flavorful & Nutritious: The combination of beetroot and yellow moong dal provides a nutritious base, while the tempering of mustard seeds, urad dal, and curry leaves adds a depth of flavor.
- Quick & Easy: This dish can be prepared in under 40 minutes, making it perfect for a weeknight dinner or as a part of a festive meal.
- Versatile Side Dish: Whether you’re serving it with rice or flatbreads, this kootu pairs beautifully with a variety of South Indian dishes.
Conclusion
Tamil Nadu Style Beetroot Kootu is a delicious and nutritious side dish that is easy to prepare and packed with vibrant flavors. The earthy sweetness of beetroot, the mildness of yellow moong dal, and the aromatic tempering come together to create a dish that’s both comforting and satisfying. Whether you’re looking to add more vegetarian options to your meal rotation or simply want to experience the taste of Tamil Nadu, this kootu is sure to delight your taste buds. Enjoy it as part of a traditional South Indian meal and savor the authentic flavors of the region!
