Kootu

Method

1. 1 Roast the peeled mung beans in a dry pan for 3 minutes until fragrant, then simmer with turmeric powder for 25 minutes until tender.
2. 2 Cook the winter melon, cut into 2 cm cubes, with 100 ml of water for 8 minutes. The winter melon should retain its shape and not become mushy like beans.
3. 3 Grated coconut is ground with cumin seeds and green chilies to make a thick sauce; the combination of coconut and cumin is a distinguishing feature of kootu compared to sambar.
4. 4 Mix the beans, squash, and coconut sauce together, then simmer for 6 minutes over low heat and season with salt.
5. 5 Sauté mustard seeds with curry leaves, then pour over the mixture and let the pot rest for 5 minutes to thicken.

With an appliance

• Pressure cooker 30 min

  Replace step 1: after roasting, simmer the mung beans in a pressure cooker for 6 minutes at high pressure, then release the pressure naturally. This saves 20 minutes while ensuring the beans are evenly cooked.