Cucumber Kootu

Cucumber kootu step-by-step recipe with photos.

Cucumber (southekai) kootu is a simple dal made with freshly ground spices. Traditionally, this dish is made with a special variety of cucumber (called Mangalore southekayi) used for cooking. That particular variety is not available here in Melbourne, so I use the Lebanese cucumber.

Cucumbers are packed with nutrients. They are low in calories but high in vitamins and minerals. It contains antioxidants and is high in hydration. Toor dal is a great source of plant-based protein. They have a low glycemic index. Toor dal and cucumber combined together make the dish highly nutritious and very healthy.

To make this kootu, I first grind coconut with freshly roasted spices into a smooth paste. I then simmer it with roughly chopped cucumbers, and combine them all with boiled toor dal. It is really important to use freshly roasted spice mix here as it adds wonderful taste and flavour.

Kootu is prepared with freshly roasted and ground spice which gives it an amazing taste. This dal tastes amazing with hot steaming rice. Try this healthy dish and discover a great new way to eat cucumbers!

For more recipes from Karnataka, click here.

Cucumber kootu step-by-step recipe with photos

1. Fry the whole spices until they are aromatic, taking care not to burn them

2. Grind into a paste along with coconut

3. Simmer spice mix, tamarind extract, salt, jaggery, and cucumber with boiled dal

4. Prepare the tempering (seasoning) in ghee and pour onto the kootu

Cucumber kootu

Shilpa

Cucumber kootu or ‘southekai kootu’ is a simple dal made with freshly ground spices and cucumber. Traditionally this curry is made with a special variety of cucumber (called Mangalore southekayi) used for cooking.

5 from 2 votes

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Course Side Dish

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

  

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• 3-4 medium cucumber diced
• 1 cup pigeon pea toor dal
• ½ tsp turmeric powder
• A small piece jaggery
• A small piece tamarind
• Salt to taste

FOR GRINDING:

• 2-3 tbsp coconut grated
• 3 red chilli
• 2 tsp split black gram (urad dal)
• 3 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp oil

FOR TEMPERING:

• 3-4 curry leaves
• ½ tsp mustard seeds
• A pinch asafoetida (hing)
• 1 tbsp ghee

Instructions

 

• Soak the tamarind in some water for 10-15 minutes. Extract the water and set aside
• Heat a frying pan and add oil. Add all the ingredients for grinding except coconut and roast for 2-3 minutes. Grind together the roasted spices and coconut with some water
• Wash the toor dal and boil it with a few drops of oil until tender
• Add cucumber, ground paste, tamarind water, salt, jaggery, turmeric powder with 2 cups of water. Simmer until the cucumber is tender
• To prepare the tempering, heat oil in a small pan. Add mustard seeds and let it splutter. Add the red chilli, curry leaves, and asafoetida. Remove from flame and pour over the kootu
• Serve hot with rice

Notes

• You can pressure cook the lentil to save time
• If jaggery is not available, add 1 tsp sugar instead

Nutrition Facts

Cucumber kootu

Amount Per Serving

Calories 70 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 4mg0%

Potassium 201mg6%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 1g1%

Protein 3g6%

Vitamin A 68IU1%

Vitamin C 11mg13%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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