Vellari araichuvita kootu, a south-indian style dal with yellow cucumber with moong and masoor dal with freshly ground masala. Kootu makes a delicious accompaniment with rice and roti.
Vellari kootu, a simple kootu, with freshly made masala. I usually make kootu with my kootu powder, like this Keerai Kootu. But there are times I run out of my stash or we want a different taste for our kootu.
For such times, this is my go to recipe. Simple spices and some fresh coconut, you have a finger-licking side for your rice. You can serve this kootu, with roti too. Both my kiddos like the flavor, the fresh masala brings to this dish. Do try this recipe and let me know how you like it.
- The vegetables, for today’s kootu i have used malabar vellari/Indian yellow cucumber, the same kootu can be done with other vegetables like cabbage, ashgourd, chayote or even Spinach.
- Dal, I have used a combination of moong and masoor dal in my kootu recipe today. You can use a combination or just one dal.
- Spices, I have used freshly ground masala, using cumin, coriander, black pepper and fresh coconut. You can also use my Kootu podi instead of the spices here.
- Tempering, the most important part of Indian cooking, mustard seeds, cumin seeds and red chilies along with curry leaves is used.
Step by Step Instructions for Araichuvita Kootu
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and prepare the vegetables. Peel the yellow cucumber or malabar vellari, remove the seeds from the center. Chop the vegetable into cubes.
- Grind the ingredients given under ‘To Grind’ in a mixer with little water.
- Heat a pressure cooker with oil, add chilies, tomatoes, and chopped cucumber to it and saute. Add washed lentils to this.
- Add the freshly ground coconut masala to this, mix well add salt and turmeric water and enough water.
- Pressure cook for 4-5 whistles. Let the pressure fall on its own. Once ready, open the cooker, mix well. Add a tempering of mustard seeds, cumin , chili and urad dal. Serve hot with rice or roti.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Kootu Recipes
Vellari Araichuvita kootu | Yellow Cucumber Kootu with fresh masala
- Pressure cooker
- 180 grams of malabar vellari chopped into cubes, approximately 1 cup
- 1 medium sized tomato chopped
- 1/4 cup of masoor dal
- 1/4 cup moong dal
- 2 tsp coconut oil/any cooking oil
- 2 nos red chilies
- 1/4 tsp turmeric powder
- 3/4 tsp salt or to taste
To grind to a paste
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 tsp coriander seeds
- 1 green chilli
- 1/3 cup fresly grated coconut
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 red chili optional
- 1 tsp urad dal
- Prepare your vegetables first. I usually use a medium sized malabar vellari for 2-3 days, I divided it into 3 and use it for 3 times/days. The above measurement will get you roughly a cup of chopped vellari cubes. Wash and chop the tomatoes.
- Wash the lentils in water, drain and keep aside. Take the ingredients given under grind to paste in a mixer jar and add 2-3 tbsp of water and grind it to a fine paste.
- In a pressure cooker, heat oil, when it is hot, splutter mustard seeds, add the red chilies, immediately add the chopped vellari cubes and tomatoes to this and saute for a minute.
- Next add the drained dal to this and saute for a minute. Next add the ground paste to this, i add 1/4 cup of water to the mixer jar and add that water too to the pressure cooker. Mix it all together well.
- Add 1&1/4 cup of water to this and mix. Add salt and turmeric powder. Mix well.
- When this mixture begins to boil, close the lid of the pressure cooker and let this cook for 4-5 whistles. Once done, take it off the stove and let the pressure drop on its own.
- Open the pressure cooker and mix all the contents together. The usual consistency of the kootu is thick, if you prefer a thinner consistency add 1/4 cup of water but not more than that. When served on a plate, the kootu should remain in its place and not run.
- In a small tadka pan, heat oil, splutter mustard seeds, crackle cumin, add curry leaves and urad dal to this, let the dal turn golden brown, pour this sizzling tadka over the kootu .
- Serve this delicious kootu with steaming hot rice or roti. This kootu makes an excellent lunch box recipe.
Serve this delicious araichuvita kootu with rice or soft phulkas. My hubby loves kootu with roti’s for lunch. Serve it with steaming hot rice and a generous drizzle of ghee.