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Goddu Kootu

Goddu Kootu (Traditional stew with vegetables cooked in roasted and ground spices, coconut and tamarind gravy)


I say this time and again, however, innovative I sometimes wish to be; traditional dishes are what I turn to, many times over and over again, never feel tired of, always welcomed with a thumbs-up by my family.

Goddu kootu is one such recipe. My sister’s favorite and mine too. Goes well with chapati or rice. On this occasion, my H suddenly turned up at home for lunch. We all love kootu. Since there was no time to cook the tuvar dal needed for regular south Indian sambar (a kind of stew), I decided on goddu kootu. That’s right, it doesn’t need any cooked dal addition. Nonetheless makes a hearty meal with flat breads or rice as the case may be.


The choice of vegetables is entirely yours. One can use runner beans, carrot, peas, elephant yam, green plantain, flat bean and so on. I had some fresh spinach ready to go, in my fridge. That was my choice.


yellow split peas – 1/2 tbsp

de-husked split black gram – 2 tbsp

whole peppercorns – 1 tbsp 

dry red chili – 1 mild variety

dry red chili spicy variety – 1

fresh grated coconut – 1/2 cup

peanuts – 1 -2 tbsp

tamarind concentrate – 1/2 tsp

asafoetida – 2 good pinches

oil – 2 tsp for tempering and roasting peanuts

mustard seeds – 1/2 tsp

curry leaves – 4-5 

vegetables – I used spinach – 1 cup, chopped

salt to taste

some additional water for grinding and to make the stew


Total Cooking Time – 30 minutes

Serves – 2

In a pan, add yellow split peas, de-husked split black gram, whole peppercorns, dry red chilies and dry roast them on medium heat until the lentils turn golden brown

add a good pinch of asafoetida to this towards the end and stir

Transfer the roasted spices onto a plate to cool off

Once cooled grind with freshly grated coconut to make a smooth paste adding small amounts of water. keep this ready

Heat up a pan, add oil, roast the peanuts, transfer to a plate and keep them aside

To the same oil, add mustard seeds and allow them to splutter. add asafoetida, curry leaves (optional)

Now add chopped spinach and stir briefly. add about 1 cup of water, tamarind concentrate and bring it to a boil

Following this add the ground paste, salt, mix. bring to a boil again.

You will note that it thickens as it cooks. keep stirring now and again. (Add water to adjust the consistency as needed)

To prepare tempering, heat up oil in a small pan. splutter mustard seeds, asafoetida, curry leaves. transfer tempering onto the cooked kootu.

Mix in the roasted peanuts

Serve with hot steaming rice or with roti/chapati





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