World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0001544483
Reproduction Date:

Title: Koottu  
Author: World Heritage Encyclopedia
Language: English
Subject: List of Indian dishes, Vada (food), Murgh Musallam, South Indian cuisine, Tamil cuisine
Publisher: World Heritage Encyclopedia


Type Stew
Place of origin India
Main ingredients Vegetable, lentils

Kootu (Tamil:கூட்டு) is a Tamil word means 'add' i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries. Virundhu Sappadu (Typical Tamil feast) comes with the combo of boiled rice ('Choru' in Tamil), sambar, rasam, curd, poriyal, kootu, appalam, pickle and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist:

  • Poricha Kootu: A kootu made with urid dhal and pepper is called poricha (means 'fried' in Tamil) kootu. Fried urad dhal, pepper, few red chilies, some cummin and fresh coconut are ground together. The moong dhal and the cut vegetables are cooked separately. Then, the ground paste, cooked vegetable and moong dhal are mixed and heated. Vegetables such as beans and snake gourd are common ingredients in this kootu.
  • Araichivita Kootu: A kootu which has a ground (freshly powdered) masala in it; the word araichivita in Tamil literally translates to 'the one which has been ground and poured.' The ground paste is a mixture of fried urid dhal, cummin seeds and coconut.

Araichivita sambar: The chopped vegetables and the toor dhal are cooked separately. Then, the ground paste, cooked vegetable and dhal are heated together. Then add the ground paste of coconut, Bengal gram, dhaniya, red chilies, few pepper corns, (optionally, a piece of cinnamon) - roasted and ground; season mustard seeds and methi in oin, add the vegetables, including Madras onions, saute and then add water. Then add tamarind extract, and then the ground

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.