Photograph of the finished Kootu

India · Bí đao đậu vàng nghiền dừa Kootu

Kootu

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Winter melon Winter melon 600 g
  • Photograph of Peeled mung beans Peeled mung beans 200 g
  • Photograph of Shredded coconut Shredded coconut 120 g
  • Photograph of Cumin seeds Cumin seeds 12 g
  • Photograph of Chilli Chilli 8
  • Photograph of Mustard seeds Mustard seeds 8 g
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Oil Oil 60 ml
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking