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A bowl of Kootu curry with lentils, carrots, plantains, and broccoli in a golden coconut milk-based sauce.
Coconut lentil vegetable curry

South Indian Vegetable & Lentil Stew with Coconut (Kootu)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Kootu isn't just a vegetable stew; it is the marriage of lentils and vegetables on a bed of coconut. In South India, this is comfort food: 'toor dal' (pigeon peas) provides the body, vegetables add texture, and the 'tadka' (spiced oil) gives it soul. The acidity of tamarind is essential to 'open up' the flavors alongside the creamy coconut milk.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 700 kcal
🌍 Cuisine South Indian

Ingredients

Equipment Needed

  • Deep skillet or pot
  • Small pan for tempering spices (tadka)

Allergen Information

⚠️ Tree Nuts

Instructions

1 ✓

Rinse the dal and soak for 10-15 minutes. Boil in about 2 cups of water. Cook until soft (approx. 20 minutes) and mashable.

Tip: Soaking hydrates the grains so they cook more evenly.
2 ✓

Meanwhile, chop the vegetables into uniform pieces. Heat oil in a pan, add the mustard seeds. When they start to pop (this is important!), add the cumin and curry leaves.

Tip: Mustard seeds only release their nutty flavor when popped; raw they are bitter. This is the 'tempering' or 'tadka' technique.
3 ✓

Toss the vegetables into the spiced oil, stir, and sauté for 3-4 minutes.

Tip: The spiced oil coats the vegetables, giving them deeper flavor than just boiling in water.
4 ✓

Pour in the cooked dal (with its water), turmeric, chili, salt, and tamarind. Simmer until the vegetables are tender.

Tip: The acidity of tamarind balances the sweetness of the coconut milk.
5 ✓

Finally, pour in the coconut milk, bring to a gentle boil (don't overcook), and serve with rice.

Tip: Add coconut milk at the end to preserve its freshness and creaminess.

Recipe FAQ

Can I substitute Toor Dal?
Yes, split red lentils or yellow split peas work too, though the taste and cooking time may vary slightly.

Ingredients

  • 1 cup Toor Dal (Pigeon Peas) or Yellow Split Peas
  • 1 whole Carrot
  • 1 whole Plantain or Potato
  • 1 head Broccoli (cut into florets)
  • 3/4 cup Coconut Milk
  • 1 tbsp Tamarind Paste (or Lemon Juice)
  • 1 tsp Turmeric Powder
  • 1/2 tsp Chili Powder
  • 1 tbsp Cumin Seeds (whole)
  • 1 tbsp Black Mustard Seeds
  • 10 leaves Curry Leaves (if unavailable, Bay Leaf, but flavor differs)
  • 1 tbsp Oil (Coconut oil is most authentic)
  • 1 tsp Salt