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Kadamba kootu, spicy toor dal and mixed vegetables in a coconut sauce
Creamy Kadamba Kootu lentil stew featuring mixed vegetables and fresh coriander

Kadamba Kootu

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Kadamba Kootu is a festive dish from South India, especially Tamil Nadu. The name is telling: 'kadamba' means mixed, and 'kootu' means vegetable lentil stew. This dish is a symphony of textures and flavours, where soft lentils (toor dal) meet crunchy vegetables and a freshly roasted coconut spice blend. A bowl of warm, creamy embrace, in which the sweetness of coconut and the fire of chilli dance.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pressure cooker or heavy-walled pot
  • Small frying pan
  • Food processor

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Wash the toor dal several times until the water runs clear. Put it on to boil in enough water to cover it generously, and cook until soft (approx. 20-25 minutes).

Tip: Pre-soaking the lentils shortens the cooking time and aids digestibility.
2 ✓

Meanwhile, prepare the vegetables: cut the carrot, potato and beans into uniform, medium cubes.

Tip: Uniform size ensures they cook through at the same time.
3 ✓

When the lentils are almost soft, add the chopped vegetables, turmeric and salt. Continue cooking until the vegetables are also tender.

Tip: Turmeric not only gives a beautiful yellow colour but also imparts an earthy flavour.
4 ✓

Prepare the spice base (tadka): heat the coconut oil in a small frying pan. Toss in the mustard seeds. When they start to pop, add the chilli and curry leaves.

Tip: Mustard seeds only release their nutty flavour if they pop in hot oil.
5 ✓

Add the grated coconut to the frying pan and roast until golden brown, stirring constantly so it doesn't burn.

Tip: Roasting the coconut deepens the flavours and adds a crunchy texture (Maillard reaction).
6 ✓

Pour the coconut-spice mixture into the cooked vegetable lentils. Stir thoroughly and simmer together for another 2-3 minutes.

Tip: This is the point where the flavours mature into a harmonious whole.
7 ✓

Sprinkle generously with fresh, chopped coriander before serving.

Recipe FAQ

I don't have toor dal, what should I use?
Red lentils are a great substitute, although they cook down faster. Yellow split peas can also work, but soak them beforehand.
What if it's too runny?
Boil uncovered for a few minutes, or add a little rice flour mixed with water.
What other vegetables can I use?
Almost anything: pumpkin, aubergine, drumstick (moringa) are all traditional choices.

Ingredients

  • 200 g Toor dal (Split pigeon peas)
  • 100 g Fresh grated coconut
  • 300 g Mixed vegetables (carrot, potato, green beans)
  • 1 pc Onion
  • 4 cloves Garlic
  • 2 tbsp Coconut oil
  • 2 tbsp Desiccated coconut (optional)
  • 1 tsp Black mustard seeds
  • 2 pc Dried red chilli
  • 10 pc Curry leaves
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1 bunch Fresh coriander