Kerala-style kootu is a versatile and delicious addition to any dinner table, especially during the winter months. Rooted in traditional cooking, kootu is a semi-thick, stew-like dish made from vegetables, lentils, and coconut-based spices. The unique flavour combinations in each kootu recipe highlight the vibrant, earthy ingredients native to Kerala.
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Kootu dishes are particularly loved for their mild spices, making them enjoyable for the whole family. Whether it’s the soft texture of pumpkin in poosanikkai kootu or the subtle sweetness of papaya in papaya kootu, each variation brings a unique taste and wholesome nutrition to your plate. Discover these six Kerala-style kootu dishes that will transform your dinner into a delightful experience.
Pudalangai Kootu
Pudalangai, or snake gourd, is a popular vegetable in Kerala cuisine known for its high-water content and light texture. In pudalangai kootu, snake gourd is cooked with moong dal (yellow lentils) and lightly seasoned with coconut, cumin, and green chillies. This dish has a gentle, fresh flavour, and the soft snake gourd pairs well with the creamy texture of the lentils. Pudalangai kootu is ideal for family dinners as it’s nutritious and easily digestible. Serve it with hot rice, and you have a meal that’s light yet satisfying, making it a popular choice for all ages.
Murungakkai Kootu
Murungakkai, or drumstick, is another beloved vegetable in Kerala, rich in fibre and essential minerals. Drumstick is often added to kootu for its unique flavour and nutrient content. Murungakkai kootu is made by simmering drumsticks with dal, coconut, and mild spices. The soft yet slightly fibrous texture of the drumstick gives the kootu a wonderful contrast, and the flavour is further enhanced with a touch of tamarind, which adds a slight tang. This dish pairs wonderfully with rice and is packed with iron and vitamins, making it a hearty and healthy dinner option for the family.
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Poosanikkai Kootu
Poosanikkai, or pumpkin, adds a mild sweetness and bright colour to kootu, making it an eye-catching addition to the table. In this dish, pumpkin is cooked until tender and then combined with cooked lentils and a coconut-spice blend that includes green chillies and cumin. The result is a soft and creamy kootu with a gentle sweetness from the pumpkin, balanced by the savoury notes of spices. Pumpkin is high in antioxidants and fibre, making poosanikkai kootu both tasty and beneficial for digestion. Serve it with rice for a nourishing, balanced dinner that the whole family will enjoy.
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Papaya Kootu
Raw papaya, commonly used in Kerala cooking, adds a subtle sweetness and unique texture to this kootu. Papaya kootu is made with grated coconut, cumin, and green chillies, which are ground together to form a smooth paste. The papaya is then cooked with this paste and moong dal, resulting in a mildly spiced, creamy dish. Known for its digestive benefits and high vitamin content, raw papaya is a great choice for a nutritious meal. Papaya Kootu, with its light and pleasing flavour, is best enjoyed with steamed rice, making it a refreshing addition to winter dinners.
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Suraikai Kootu
Suraikai, or bottle gourd, is a popular vegetable in Kerala’s cuisine, valued for its hydrating properties and mild flavour. Suraikai kootu combines bottle gourd with moong dal and a fragrant coconut-spice blend that includes cumin, chillies, and curry leaves. The bottle gourd absorbs the flavours of the spices and becomes soft and tender, creating a comforting, creamy dish. This kootu is an excellent source of fibre and vitamins, making it a great addition to any dinner. When paired with rice, Suraikai kootu makes for a simple yet nourishing meal that’s light on the palate.
Karamani Poosanikai Kootu
Karamani poosanikai kootu combines black-eyed peas (karamani) with pumpkin (poosanikai), creating a hearty, protein-rich dish that’s perfect for family dinners. The black-eyed peas add a pleasant chewiness, while the pumpkin softens and adds a touch of sweetness. The dish is cooked with grated coconut, green chillies, and a hint of turmeric for colour. Black-eyed peas are an excellent source of plant-based protein, making this kootu not only delicious but also highly nutritious. Paired with rice, karamani poosanikai kootu offers a balanced, wholesome meal that’s ideal for cold weather.