Follow these steps for perfect results
White Urad Dal (Split)
soaked
Mustard seeds
Salt
to taste
Cumin seeds (Jeera)
Fresh coconut
grated
Dry Red Chillies
Coconut Oil
Beetroot
cut into small dices
Yellow Moong Dal (Split)
washed
Curry leaves
Pressure cook beetroot and moong dal with water for about 4 whistles.
Release pressure naturally and set aside.
Grind coconut, cumin seeds, and dry red chilies into a coarse paste.
Add the paste to the cooked beetroot and moong dal mixture and mix well.
Heat oil in a small skillet.
Add mustard seeds and urad dal; let them crackle.
Add hing and curry leaves; remove from heat.
Pour the tempering over the kootu.
Serve hot.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Serve in a bowl, garnished with fresh coriander.
Serve with steamed rice.
Serve with Paruppu Rasam.
Complements the subtle flavors.
Discover the story behind this recipe
A staple in Tamil Nadu cuisine, often served as part of a traditional South Indian meal.
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