Beetroot kootu recipe – Hotel style beetroot kootu recipe – Healthy and easy South Indian moong dal based kootu recipe

Kootu is always a staple in our house; we make it with many combinations of veggies. Kootu is either paired as an accompaniment to sambar, rasam, or vatha kuzhambu rice or mixed with rice as a main course. Since veggies are combined and cooked along with moong dal, kootu is a great source of protein and fiber.

Kootu is made in different ways, I have posted many versions of kootu with varying vegetables in Jeyashris kitchen. I tasted beetroot kootu for the first time in a restaurant on their Thali menu. It tasted so yummy and very different too. I could see boiled chana and addition of garlic in the kootu.

Last week I tried this at home and everyone loved this version of kootu. As beetroot is our family’s favorite vegetable I wanted to document this recipe in Jeyashris kitchen. Try out this protein-rich fiber rich beetoot kootu recipe.

Also check out our interesting kootu recipes Thakkali kootu , Chettinad style keetai kootu , potato paal kootu , Raw banana kootu

If you want you can replace beetroot with keerai or any other veggies of your choice.

  • In a bowl add the moong dal and add water.
  • Wash it well.
  • Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida, and garlic cloves.
beetroot kootu - 1
  • Add 1 cup of water and pressure cook this for 3-4 whistles.
beetroot kootu - 2
  • Grind coconut, cumin seeds, and red chili into a fine paste.
Beetroot Kootu recipe - 3
  • Add ½ tbsp of coconut oil in a pan
  • Add mustard seeds and when it starts spluttering add the urad dal and curry leaves.
kootu recipe - 4
  • When the dal turns golden brown, add the cooked beetroot mixture to this.
  • Add salt and the ground coconut mixture.
  • Add water to adjust the consistency.
beetroot kootu - 5
  • I wanted a thick kootu to accompany my meal so I made it thick.
  • Boil for 2 minutes and switch off.
beetroot kootu - 6
  • Beetroot kootu is ready.
Beetroot kootu recipe - 7 Beetroot kootu recipe - 8

Beetroot kootu recipe

Ingredients

  • 1 cup beetroot cut into small cubes
  • ¼ cup yellow moong dal uncooked
  • ¾ cup white chana pre-soaked
  • 1 green chili
  • 3 cloves garlic
  • ½ tsp turmeric powder
  • 2 pinches asafoetida
  • Salt as needed
  • 1 cup Water to cook the dal beetroot mix
  • 3 tsp coconut oil
  • ½ tsp mustard seeds
  • Few curry leaves

To grind

  • 3 tbsp coconut
  • 1 tsp cumin seeds
  • 3-4 red chilis

Instructions

  • In a bowl add the moong dal and add water.
  • Wash it well.
  • Add chopped beetroot, soaked kabuli chana, slit green chili, turmeric powder, asafoetida and garlic cloves.
  • Add 1 cup of water and pressure cook this for 3-4 whistles.
  • Grind coconut, cumin seeds and red chili into a fine paste.
  • In a pan add coconut oil and add mustard seeds and curry leaves.
  • Once it starts to crackle, add the cooked beetroot dal mixture.
  • Add the ground mixture and salt.
  • Add little water to adjust the consistency. I made it thick to accompany the meal.
  • I wanted a slightly thicker kootu, so added ½ cup water only.
  • Boil for 2 minutes.
  • Switch off.
  • Serve as an accompaniment for kara kuzhambu or vatha kuzhambu or rasam.

Video

Notes