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May 25, 2011

Huli Kootu with green beans and peanuts

Huli, Saaru, Kootu are names of various south Indian delicacies that are enjoyed with white rice. Though the ingredients for spice mixture for all of them are more or less similar, there is a vast difference in the proportion of each ingredient that makes it unique. Kootu can be either huli kootu or sihi kootu. Tamarind is used in huli kootu and not sihi/seeh kootu. For Saaru (rasam), and Huli (sambar), it's okay to use premade spice powder but huli kootu tastes best if the spice mixture is made fresh. Adding fresh coconut definitely adds flavor to this dish, but even with no coconut, the huli kootu is just absolutey delicious. Different vegetables or a combination of vegetables can be used to prepare this dish. The popular ones are winter melon (white pumpkin), beans, brinjal, plantain etc. My mom usually adds peanuts when she prepares kootu with green beans. This gives an extra protein boost to the dish. Here is the recipe for huli kootu with green beans and peanuts.


Cooked toor dal - 2 cups

Tamarind - 1 lemon sized. soak in water and squeeze out the pulp.
(if using concentrate use 1 tsp for dark brown concentrate or 3 tsps for light brown concentrate. I used Lakshmi brand natural tamarind concentrate which is light brown concentrate)

Fresh green beans - chopped to half inch length - 1 and half cups

Dry peanuts - skinned - half cup

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Curry leaves - 2 springs

Salt to taste

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Roast and grind the following:

1 table spoon - channa dal

1 table spoon - urud dal

1 teaspoon - black peppercorn

5 - dry red chillis

2 teaspoon - dhania (optional)

Fresh coconut - half cup (optional)

Roast all in a teaspoon of oil except coconut and grind it well with coconut and little water.


Heat oil in a kadai. Add mustard seeds, when it pops, add urud dal and peanuts. Fry until the dal and peanuts become light brown. Add curry leaves and 2 to 3 cups water. Add the tamarind concentrate and allow the content to boil.

When the content heats up, add green beans, turmeric powder, asafoetida powder and salt and allow the content to boil until the vegetable is well cooked.

Pour in the prepared spice mixture and mix well.

Now, gently add the cooked toor dal and mix well.

bring to a boil and turn off heat.

Serve this with white rice and a dash of ghee or oil. Side with raitha or palya (cooked dry vegetable) or pappad (appala).

I am sending this dish to various events taking place in the food blogsphere. Thank you friends for hosting the events.

1. Drive me nuts in taste junction

2. Dish name starts with H in Akila's kitchen




Suma Gandlur said...

I know this tastes absolutely yummy. Thanks for sending it over.

Unknown said...

That is some good info on saru and kootu, love your presentation. I have to agree, fresh ground paste tastes always better :)

Taste Melanger said...

Thanks for your entry, specially for North Indian like me its a new dish!!

Mythreyee said...

Thanks all!

divya said...

Mouthwatering here, super delicious dish,yumm!

Hari Chandana P said...

Very healthy recipe. looks gr8 !!
Indian Cuisine

KrithisKitchen said...

Superb recipe.. Always love the aroma of fresh ground spices..thanks for sharing...
Event: Serve It-Chilled

Mythreyee said...

Thank you :)

Deepthi said...

Hey all ur recipes are awesome,, I enjoy it even more coz im a madhwa Brahmin.... I will make kootu using padwalkayee using this recipe..