Follow these steps for perfect results
Beetroot
diced
Yellow Moong Dal (Split)
Salt
to taste
Fresh coconut
grated
Dry Red Chillies
Cumin seeds (Jeera)
Curry leaves
Coconut Oil
Mustard seeds
White Urad Dal (Split)
Curry leaves
Pressure cook the beetroot and moong dal with water for 4 whistles.
Release the pressure naturally and set aside.
Grind the fresh coconut, dry red chillies, and cumin seeds into a coarse paste.
Add the ground paste to the cooked beetroot and moong dal mixture.
Mix well.
Heat coconut oil in a small skillet.
Add mustard seeds and urad dal and let them crackle.
Add hing and curry leaves.
Remove from heat.
Pour the tempering over the kootu.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Add a pinch of asafoetida (hing) to the tempering for added flavor.
Everything you need to know before you start
10 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl, garnished with a sprig of curry leaves and a drizzle of coconut oil.
Serve hot with steamed rice.
Serve with Paruppu Rasam (South Indian Dal Rasam).
Complements the earthy flavors.
Discover the story behind this recipe
A common and nutritious side dish in South Indian cuisine.
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