Kodava Kootu Curry or this Coorg Style Mixed Vegetable Stew is a mixed vegetable gravy prepared with a spicy roasted masala paste. This curry is served with Thalia Puttu or Dosa and makes a delicious dish.
This popular curry from the Coorg region is prepared during the festive season along with Thalia Puttu or Dosa. When I planned the Mega Thali theme, I was keen on trying out different breakfast thalis from different regions.
So this Coorg Breakfast Thali got finalized. I adapted these recipes from Archana's Kitchen. I had to change a few things to our taste, though keeping the original taste intact.
For the Breakfast, I served this Kootu Curry or Coorg Style Mixed Vegetable Stew with Kodava Ellu Pajji, Kodava Thalia Puttu & Kumbala Halwa
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Ingredients
The gravy for Coorg Style Mixed Vegetable Stew uses roasted ground masala as the base, along with mixed vegetables.
Vegetables - I have used Carrots, Beans, and Brinjal in this stew.
Lentils - We use toor dal as the base for this stew. So very similar to the dal we make, the toor dal is cooked to mush.
Roasted Masala - We roast the lentil and spices in oil, grind to a smooth paste before adding the vegetables and dal.
Tempering - The tempering is done in the end with ghee. This gives an excellent aroma to the stew. If you wish to go vegan, use pure coconut oil or any vegetable oil of your choice.
Instructions
Planning ahead a bit helps to make this stew very quickly. We have a couple of different processes happening simultaneously. So doing it together helps us save time.
Prep Work:
Wash and chop all the vegetables, keep them aside.
Wash and take toor dal in the pressure cooker along with turmeric powder. Pressure cook for 2 whistles.
Once the pressure falls down, add the carrots and beans, cook for another whistle.
Next, add the chopped tomato and brinjal and cook for another whistle or until the vegetables are all cooked
Making the roasted masala
Heat a kadai with oil, add mustard seeds, cumin seeds. Let it crackle.
Next add coriander seeds, chana dal, urad dal, raw rice, dry red chilies, and saute for a few minutes till they are lightly roasted.
Add in grated coconut along with turmeric powder and saute till the coconut has lightly roasted.
Once the coconut turns colour, remove it to a plate and let it cool down.
Take all the ingredients into a mixer along with tamarind and a little bit of water and grind it into a smooth paste.
Making the Gravy
Once the pressure falls down, remove the lid, add the ground masala paste and add the required water to cook on medium flame.
Adjust the salt, and continue cooking till the gravy reaches a thick consistency.
For the tempering
Heat a small with ghee, add in mustard seeds, curry leaves. Let it splutter, next add garlic and pinch of hing, saute till they soften.
Once this is done pour these tempered ingredients over the Kodava Kootu curry and serve hot.
Serve the Kodava Kootu Curry with Kodava Thalia Puttu to enjoy a delicious Coorg Breakfast Thali
Substitutions you can do
When it comes to the vegetables used, you can always include other seasonal vegetables as well.
Replace cooking oil with Ghee to make this Vegan.
The rest of the ingredients form the main core of this recipe and replacing those will make the recipe different.
You can avoid brinjal if you are allergic to it.
Equipment
You will need a pressure cooker to cook the dal. Cooking the dal directly will take a longer time.
Small pan for tempering the dal in the finale stage
Storage & Reheat
Though we do not have the habit of storing gravies, you can always make it for lunch, serve it for dinner as well and extend for the next day by storing it in airtight glass bowls.
Before serving, make sure you thaw the gravy for at least 30 mins, reheat, and serve hot.
Expert Tips
If you are planning to make this gravy frequently, you can powder the roasted masala in powder form and store it for a week.
Soaking the dal for 30 minutes cooks it faster. Carrot and Beans need two whistles to get cooked, so cook it first before adding brinjal.
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Recipe
Kodava Kootu Curry | How To Make Coorg Style Mixed Vegetable Stew
Ingredients
For the Vegetables:
- 1/2 cup Carrots chopped into 1-inch pieces.
- 1/2 cup French Beans chopped to 1/2 an inch pieces
- 4 medium Brinjal cut into big chunks
- 2 medium Tomatoes chopped
- 1/2 cup Toor Dal
For the Roasted Masala
- 1 teaspoon Cooking Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoon Coriander Seeds
- 1 teaspoon Urad Dal
- 2 teaspoon Chana Dal / Bengal Gram Dal
- 4 Dry Red Chilies
- 1 teaspoon Raw Rice
- 1/4 cup Fresh Coconut grated
- 1- inch Tamarind piece
- 1 teaspoon Turmeric Powder
- 1 tablespoon Ghee
For Tempering
- 1 teaspoon Mustard seeds
- 1 sprig Curry Leaves
- 1/4 teaspoon Asafoetida hing
- 4 cloves Garlic finely chopped
- Salt to taste
Instructions
Prep Work:
- Wash and chop all the vegetables, keep them aside.
- Wash and take toor dal in the pressure cooker along with turmeric powder. Pressure cook for 2 whistles.
- Once the pressure falls, add the carrots and beans, cook for another whistle.
- Next, add the chopped tomato and brinjal and cook for another whistle or until the vegetables are all cooked
Making the roasted masala
- Heat a kadai with oil, add mustard seeds, cumin seeds. Let it crackle.
- Next add coriander seeds, chana dal, urad dal, raw rice, dry red chilies, and saute for a few minutes till they are lightly roasted.
- Add in grated coconut along with turmeric powder and saute till the coconut is roasted.
- Once the coconut turns colour, remove it to a plate and let it cool down.
- Take all the ingredients into a mixer along with tamarind and a little bit of water and grind it into a smooth paste.
Making the Gravy
- Once the pressure falls, remove the lid, add the ground masala paste and add the required water to cook on medium flame.
- Adjust the salt, and continue cooking till the gravy reaches a thick consistency.
For the tempering
- Heat a small with ghee, add in mustard seeds, curry leaves. Let it splutter, next add garlic and pinch of hing, saute till they soften.
- Once this is done pour this over the Kodava Kootu curry and serve hot.
- Serve the Kodava Kootu Curry with Kodava Thalia Puttu to enjoy a delicious Coorg Breakfast Thali
Nutrition
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Radha says
Sounds delicious and satisfying! I can smell the aroma of the spices! Yum side!
Vaishali says
The kootu sounds interesting and healthy with veggies and lentils . I am sure the garlic and hing will elevate the flavours .