Ingredients:

• 150 g- Carrot
• 150 g- Potato
• 100 g- peeled Green peas
• 150 g- French beans
• 150 g- yellow Pumpkin
• 150 g- flat beans
• 4 slit- green chilies 1/3 cup- Tamarind juice
• 1/2 tsp- Turmeric powder
• 1/2 cup – cooked Toor Dal
• 1 tbsp- Jaggery powder
• few Curry leaves
• salt to taste
• For Masala Powder: 12 – red chilies
• 1/3 cup – Chana dal
• 1/3 cup- Coriander seeds
• 1 cup- grated Coconut
• roast all these without oil and powder
• For Seasoning:
• 2 tbsp- gingelly (sesame) oil
• 1 tsp- Mustard Seeds
• 1/2 tsp- Fenugreek

Method:

1. Pressure cook all the vegetables with the moong dal, add a little salt and turmeric powder.
2. Grind the coconut, green chillies and pepper corns to a smooth paste.
3. Once the vegetables and dal are cooked, transfer to a kadai.
4. Then add the ground paste and cook till the raw smell disappears.
5. The kootu should have a semi-solid consistency, so add minimum water while cooking the vegetables.
6. Heat oil in a small fry pan, add the curry leaves, mustard and urad dal.
7. When the mustard splutters add this garnish to the kootu.

Recipe courtesy of Chandra Bhat