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