Cucumber kootu is a delicious South Indian dish made with cucumber, lentils, and coconut. It is a simple and healthy dish that can be served with rice or chapati. Enjoy your cucumber kootu!
Cucumber Kootu
Course: KootuCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesLooking for a delicious side dish to complement your spicy kuzhambu? Try this cucumber kootu recipe, perfect with Chapati/roti too!
Ingredients
Cucumber – 1
Green Gram Dhal – 1/4 cup
Sambar powder – 1/2 teaspoon
Turmeric powder – a pinch
Coconut Gratings – 1 tablespoon (optional)
Salt – ½ teaspoon or as per taste
- For seasoning:
Oil – 1 teaspoon
Mustard – ½ teaspoon
Urad Dal – 1 teaspoon
Asafoetida powder – 2 pinches
Onion chopped – 1 tablespoon
Tomato chopped – 1 tablespoon
Curry leaves – few
Coriander Leaves- few
Directions
- Peel the cucumber and chop it into bite-sized pieces. Set aside.
- In an open vessel, cook the green gram dal with sufficient water and a pinch of turmeric powder. Continue cooking until the dal becomes soft and tender.
- Add the prepared cucumber pieces to the cooked dal. Sprinkle in some sambar powder and salt for flavor. Stir the mixture well and cook for an additional 2-3 minutes, or until the cucumber becomes soft.
- Incorporate grated coconut into the mixture, stirring thoroughly to combine.
- In a separate small kadai or frying pan, heat a teaspoon of oil over medium heat. Once hot, add mustard seeds and wait for them to start popping. Follow this with urad dal, a pinch of asafoetida powder, curry leaves, and finely chopped onion. Sauté until the onion becomes translucent.
- Add the chopped tomatoes to the kadai and cook briefly until they soften.
- Transfer this seasoning mixture to the dal-cucumber blend and mix well to evenly distribute the flavors.
- Garnish the dish with freshly chopped coriander leaves before serving.
Recipe Video
Notes
- Adding coconut is optional. You can also grind the coconut along with little cumin and add to the kootu.