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Moar Kootu



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. Heat coconut oil and fry mustard seeds and urad dal and add them to the kootu. Add salt to taste and serve hot.
Note: Plantain(raw) or stem of plantain or amaranth stem or chow chow or ashgourd can only be used singly in this variety.
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