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Kodava Kootu Curry
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Kodava Kootu Curry | How To Make Coorg Style Mixed Vegetable Stew

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.
Course Main Dish – Gravies
Cuisine Karnataka
Keyword Traditional Dish
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Diabetic, Vegan
Dish Type Gravy Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 310kcal
Author Srivalli

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

Calories: 310kcal | Carbohydrates: 54g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 1498mg | Fiber: 21g | Sugar: 23g | Vitamin A: 3840IU | Vitamin C: 97mg | Calcium: 105mg | Iron: 4mg
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