Vegetable and Sprouts Kootu

Vegetable and Sprouts Kootu, a delicious sync of vegetables and sprouts subtly flavoured with a delectable blend of South Indian spices. Tastes great with hot rice or chapattis.

Vegetable and Sprouts Kootu

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Vegetable and Sprouts Kootu recipe - How to make Vegetable and Sprouts Kootu

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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2 cups snake gourd (padwal) or bottle gourd (doodhi / lauki) , cut into small cubes
1 1/2 cups parboiled mixed sprouts (kabuli chana, moong, black chana and green chana)
1 cup cooked toovar (arhar) dal
1 tbsp tamarind (imli) pulp
a pinch of turmeric powder (haldi)
salt to taste

For The Masala
1/4 cup grated coconut
2 dry red chillies (pandi)
1 tbsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
1/4 tsp freshly ground black pepper (kalimirch) (optional)
1/4 tsp coconut oil

For The Tempering
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp chana dal (split bengal gram)
a pinch of asafoetida (hing)

For The Garnish
a few curry leaves (kadi patta)
deep fried urad dal vadis

  1. Heat water in a pan, add the turmeric powder, salt and parboil the vegetables.
  2. Heat the oil in a pan, add asafoetida, urad dal and red chillies and roast them. Add coconut and blend in a mixer to a coarse paste.
  3. To the parboiled vegetable add the toovar dal, sprouts, prepared masala, tamarind and salt. Mix well.
  4. Add enough water and cook for a few minutes, ensuring the consistency is not too thick and does not stick to the pan.
  5. In a small pan heat oil, add the mustard seeds, chana dal. When the seeds crackle add a pinch of asfoetida and pour the tempering over the curry.
  6. Serve hot garnished with curry leaves and fried urad dal vadis

Handy tip:

    Handy tip:
  1. Steamed chana dal can also be added, but take care it does not get mashed.
  2. As a variation you can also add steamed peanuts to the curry.