Kootu Curry With Millet Rice Recipe

About this recipe

A wholesome Tamil Nadu-style vegetarian lunch featuring protein-rich lentils and vegetables in a flavorful coconut-based curry served with nutrient-dense millet rice. This meal is balanced to support skin health, immunity, and bone health while adhering to dietary preferences.

Ingredients

• 20G Curry Leaves
• 400-600 g Pumpkin
• 250 g Carrot
• 1 piece Coconut
• 250g Ginger
• 250g Green Chilli
• 1 kg Rice
• 20 g Turmeric Powder
• - Mustard Seeds
• 100 g Coriander Powder
• 10G Salt
• 500 ml Water
• - Coconut Oil
• - Cumin Seed

Instructions

1. Step 1: Rinse 150g of foxtail millet thoroughly under running water. In a heavy-bottomed pot, add the millet and 300ml of water. Bring it to a boil over medium heat, then reduce the heat to low, cover the pot, and cook for 10 minutes until the millet is fluffy. Set aside.
2. Step 2: In another pot, rinse 100g of moong dal and boil it with 200ml of water and 0.5 tsp turmeric powder over medium heat for 15 minutes until soft. Stir occasionally to prevent sticking.
3. Step 3: Peel and chop 200g of pumpkin and 100g of carrot into bite-sized pieces. Add these vegetables to the pot with the cooked moong dal. Continue to cook over medium heat for 10 minutes until the vegetables are tender.
4. Step 4: Grind 50g of grated coconut with 1 tsp cumin seeds, 1 tsp black peppercorns, and 2 green chilies into a smooth paste using a blender. Add the paste to the pot with the dal and vegetables, along with 1 tsp coriander powder and salt to taste. Mix well and simmer for 5 minutes.
5. Step 5: Heat 2 tbsp of coconut oil in a small pan over medium heat for 2 minutes until shimmering. Add 1 tsp mustard seeds, 10 curry leaves, and 1 tbsp finely chopped ginger. Sauté for 1-2 minutes until aromatic, then pour this tempering over the kootu curry.
6. Step 6: Serve the kootu curry hot alongside the fluffy millet rice. Garnish with fresh coriander leaves if desired for added flavor.