Watermelon And Chickpeas Kootu Recipe

Recipe By Slurrp

Watermelon and Chickpeas Kootu is a delicious and nutritious South Indian dish. This unique combination of watermelon and chickpeas creates a flavorful and refreshing curry. The sweetness of the watermelon balances perfectly with the earthy taste of the chickpeas. It is a great way to use up leftover watermelon and add protein to your meal. This kootu is typically served with rice or roti and makes for a satisfying and wholesome meal.

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15minstotal
15m.total
Watermelon And Chickpeas Kootu
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Ingredients for Watermelon And Chickpeas Kootu Recipe

  • 1/4 cup Chickpeas, Soaked Overnight
  • 1/2 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Onion, Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 cup Watermelon Cubes
  • 0.13 cup Coconut Milk
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Watermelon And Chickpeas Kootu Recipe

Cooking Directions

  • STEP 1.Start by soaking the chickpeas overnight or for at least 6 hours. Drain and rinse them before cooking.
  • STEP 2.In a pressure cooker, add the soaked chickpeas, water, turmeric powder, and salt. Cook for about 15-20 minutes or until the chickpeas are tender.
  • STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
  • STEP 4.Add chopped tomatoes, ginger-garlic paste, and cook until the tomatoes are soft and mushy.
  • STEP 5.Now, add the cooked chickpeas along with the watermelon cubes. Mix well and let it simmer for 5-7 minutes.
  • STEP 6.Add coconut milk, red chili powder, coriander powder, and salt. Stir well and cook for another 5 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to soak the chickpeas overnight or for at least 6 hours to ensure they cook evenly and become tender.
  • You can adjust the spice level by adding more or less red chili powder according to your preference.
  • If you prefer a thicker consistency, you can mash some of the watermelon cubes while cooking.
  • For a creamier texture, you can add a tablespoon of yogurt or coconut cream to the kootu.

Storage and Serving

  • Leftover watermelon and chickpeas kootu can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the kootu in a pan or microwave before serving.
  • Serve the kootu hot with steamed rice or roti for a complete meal.
  • You can also enjoy it as a side dish with dosa or idli.
Nutrition
value
147
calories per serving
2 g Fat8 g Protein22 g Carbs12 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    8g
  • Carbs
    22g
  • Fiber
    12g

MacroNutrients

  • Carbs
    22g
  • Protein
    8g
  • Fiber
    12g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    4mg
  • Vitamin A
    630mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    116mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    1mg
  • Phosphorus
    128mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp