Cucumber Kootu Recipe

Cooking Directions

• STEP 1.Peel and chop the cucumbers into small pieces.
• STEP 2.In a pressure cooker or pot, cook the lentils with water until they are soft and mushy.
• STEP 3.In a blender, grind coconut, cumin seeds, green chilies, and ginger into a smooth paste.
• STEP 4.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves for tempering.
• STEP 5.Add the chopped cucumbers and cook until they are tender.
• STEP 6.Add the cooked lentils and the ground coconut paste to the pan.
• STEP 7.Add salt and turmeric powder, and simmer for a few minutes until the flavors blend together.
• STEP 8.Garnish with fresh cilantro and serve hot with rice or roti.

Cooking Tips

• You can adjust the spiciness by adding or reducing the number of green chilies.
• For a creamier texture, you can add a tablespoon of coconut milk or cashew paste to the kootu.
• Feel free to add vegetables like carrots or beans for added flavor and nutrition.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu in a microwave or on the stovetop with a splash of water to keep it moist.
• Serve the Cucumber Kootu as a side dish with steamed rice or roti.