Authentic Tamil Nadu Kodaikanal Malai Kootu with Warm Steamed Ponni Rice
Experience the comforting flavors of the hills with this creamy, spiced vegetable kootu simmered in fresh coconut milk. Served alongside warm steamed Ponni rice, it offers a deeply nourishing taste of South Indian hill station heritage.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the yellow moong dal with turmeric and water until soft and mashable.
2
In a separate pot, boil the diced vegetables in salted water until tender-crisp.
3
Grind the grated coconut, cumin seeds, and dried red chillies into a smooth paste with a little water.
4
Combine the cooked dal, boiled vegetables, and coconut paste in a heavy-bottomed pan, simmering on low heat for 10 minutes.
5
Heat coconut oil in a small pan, crackle the mustard seeds, and fry curry leaves until crisp before pouring the tempering over the kootu.
6
Serve hot alongside comforting bowls of warm steamed Ponni rice.
Ingredients
1 cup yellow moong dal, washed and drained
2 cups mixed hill vegetables (carrots, beans, and chow-chow), diced
1 cup fresh coconut, grated
1 tsp cumin seeds
3 dried red chillies
1/2 tsp turmeric powder
2 tbsp coconut oil
1 tsp mustard seeds
A sprig of fresh curry leaves
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.