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Cook the vegetables in a little water with a pinch of turmeric powder and a pinch of salt, drain and keep aside. Grind the coconut, cumin seeds, green chillies and rice into a smooth paste by sprinkling little water and keep aside. Take the curd in a thick bottomed vessel with a capacity of atleast 2 1/2 litres; dissolve the paste in the curd, add the vegetables and mix carefully(so that the cooked vegetables do not get squashed) and bring to a boil. Shut off the flame, add the curry leaf sprigs and coconut oil. Add salt to taste and serve hot.
Note: Any kind of vegetable that doesn't mash can be used in this. For example lady's finger cannot be used as it doesn't go well with other vegetables and mainly it gets mashed when cooking them with other vegetables.
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