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Spicy Vegetable Stew

8 Sep

Masala Kootu


Potato 2 small
Carrot 1
Fresh Beans 5 – 8
Tomatoes 3
Drumsticks 3 (3 inch long)
Tamarind 2 inch sized ball
Jaggery (grated) 1 tbsp
Toor Dal 1/2 cup
Turmeric Powder a big pinch
Salt to taste


Peanuts 1 tbsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Asafoetida a pinch
Oil 1 tsp


Whole Dried Red Chiles 4 – 6
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Black Peppercorns 1/2 tsp
Cinnamon 1 inch stick
Marati Mogga 1 (as shown in pic.)
Urad Dal 1 tsp
Raw Rice 1 tsp
Fresh Coconut (grated) 3 tbsps

Method of preparation:

Wash, peel and chop potato into small cubes.
Peel and dice the carrot.
Wash, remove ends and chop beans into inch sized pieces.
Wash and dice tomatoes.
Soak tamarind in a cup of water for few minutes and extract all the juice.

Heat a tsp of oil in a pan, briefly fry all ingredients separately until aromatic.
Cool the fried ingredients and grind them into fine powder using a spice blender.
Bring to boil 3 cups of water, add toor dal and cook till the dal is soft and mushy.

Heat oil in a pan, add all talimpu ingredients in order.
When peanuts change color, add all the chopped vegetables, tamarind extract, jaggery, turmeric powder, half a cup of water and salt.
Cook covered on medium – low flame until all the vegetables turn soft which takes about 15 minutes.
Uncover, add cooked toor dal, ground masala powder and a cup or two of water.
Boil the whole mixture for 5 – 10 minutes.
Serve hot with steamed rice and ghee.

Notes: You can also add garam masala if you wish.