A kootu, also spelt as kutu, is a South Indian dish from Tamil Nadu and Kerala that is composed of a vegetable, lentils, and coconut base. The combination of lentils and spices makes these dishes complex and resemble more of a stir-fry than a curry. The kootu is always vegetarian and can be made of any vegetable and lentil combination, so the varieties of this dish are endless.
I am late in getting started with cooking with mangoes this year. Mango season is preceded by the appearance of green mangoes in the markets. They are met with joy and bought by everyone, from chefs and housewives, quickly as the season is fleeting. They are used in several ways, such as mango pickles, curries, stir-fries, juices, and everything you can think of. The inventiveness of the Indian kitchens is fantastic and I am in awe of the variety and flavours that these dishes have.
This is not a very traditional kootu as it does not have lentils. The cooking technique is called "araichivita," wherein the coconut is ground and poured into the dish with spices. The word araichivita in Tamil translates to "the one which has been ground and poured." The style lends to a creamy dish that plays with two dominant flavours, sour and bitter. The flavours are in harmony, acting in balance on your palate.
Pure Vegetarian is a lovely cookbook filled with traditional Tamil Nadu recipes. The book is filled with popular dishes that are commonly found but cooked supremely, as well as rarer, unique recipes. This is a cookbook for gourmets looking to step out of the ordinary in South Indian cuisine.
For more recipes from this cookbook, click here.
Ingredients:
4 young bitter gourds, cut into 2-inch batons, you can remove the centre pith if desired
3 cups water
1 teaspoon salt
1 cup grated fresh coconut
2 cups water
2 tablespoons oil
1 tablespoons ginger paste
5 green chillies, or to taste, halved longitudinally
1/4 teaspoon turmeric
1 teaspoon chilli powder, or to taste
1 teaspoon ground coriander seeds
1 large green mango, peeled and cut into 2-inch slices
Salt, to taste
1 tablespoon jaggery
To temper:
1 tablespoon oil
1/2 teaspoon mustard seeds
2 dried red chillies
10-12 curry leaves
Add the bitter gourd pieces and salt to a pot with water and bring to a boil. Simmer gently for 35-40 minutes until the gourds are cooked and soft. Drain and set aside.
Grind the coconut and water till the coconut is very smooth. Set aside.
While the gourds are cooking, add the oil to another pot and fry the ginger paste and green chillies till the ginger no longer smells raw, about 1 minute on a low flame. Add the turmeric, chilli powder, and ground coriander seeds and toss quickly to mix. Add the man
Add the ground coconut paste and mix it well. Add the mango pieces and bring them up to a boil. Simmer for 2-3 minutes until the mangoes are just beginning to be cooked. Do not overcook; the mangoes will fall apart, and the curry will turn to mush. Add the cooked bitter gourds and mix in well. Take off the heat.
To serve, heat the curry and ladle it into a deep bowl. Heat the oil to a medium heat and add the mustard seeds. Allow them to fry until they begin to pop, and then add the dried chillies and curry leaves. Toss once and pour the mix over the curry. Serve immediately.