Koottu
In its own language: கூட்டு
South Indian stew of lentils and vegetables, often with coconut and spices
Koottu is a semi-solid stew from South India, especially Tamil Nadu and Kerala, made by simmering lentils with vegetables and spices. Coconut is often added for richness, giving the dish a nutty and layered flavor. Koottu is usually served with rice as part of a larger meal and comes in many regional variations.
- Koottu is a thick stew of lentils and vegetables from South India.
- Coconut is often used for flavor and texture.
- Poricha koottu features fried urad dal and pepper.
- Araichivita koottu uses a freshly ground spice and coconut paste.
- Served with rice in Tamil and Kerala meals.
What is Koottu?
Koottu is a South Indian dish where lentils and chopped vegetables are cooked together with spices, forming a thick, stew-like mixture. Coconut is often blended in, lending a nutty taste and creamy texture. The result is a medley of flavors and textures, with the softness of lentils and vegetables balanced by the richness of coconut and the warmth of spices like cumin and pepper. Koottu is less soupy than sambar but not as dry as a stir-fry.
Where does Koottu come from?
Koottu comes from South India, especially Tamil Nadu and Kerala. The name comes from the Tamil word for 'add' or 'mixture', reflecting how vegetables and lentils are combined. It has long been a staple in Tamil and Kerala cooking, appearing in everyday meals and festive spreads. The dish has many local versions, each using different vegetables, lentils, and spice blends.
How is Koottu made?
To make koottu, lentils such as moong dal or toor dal are cooked until soft. Vegetables are chopped and simmered with the lentils. A spice paste, often including coconut, cumin, and sometimes fried urad dal or pepper, is ground and added. The mixture is simmered until thick. Some versions use a freshly ground masala, while others fry spices before blending. Seasoning with mustard seeds or curry leaves is common.
How and when is Koottu eaten?
Koottu is usually served as part of a larger meal, often with rice. In a traditional Tamil feast, it appears alongside sambar, rasam, curd, and other dishes. It can be eaten at lunch or dinner, and is valued for its balanced nutrition and comforting taste. Koottu is not limited to special occasions and is a regular feature in South Indian homes.
Kinds of Koottu
There are many types of koottu. Poricha koottu uses fried urad dal and pepper in the spice paste, and often features beans or snake gourd. Araichivita koottu includes a freshly ground masala with coconut and cumin. Some versions add Bengal gram, coriander, or cinnamon. The choice of vegetables and lentils varies by region and season.
What Koottu means
Koottu is an everyday dish in Tamil and Kerala households, part of the typical meal structure. It is a key component of the Virundhu Sappadu, a traditional Tamil feast. The dish is valued for its wholesome ingredients and the way it brings together local vegetables and lentils. Its many variations reflect the diversity of South Indian home cooking.
Questions people ask about Koottu
What is koottu made of?
Koottu is made by cooking lentils with chopped vegetables, spices, and often coconut. The specific lentils and vegetables can vary, but common ingredients include moong dal, urad dal, toor dal, beans, and snake gourd.
Where does koottu come from?
Koottu comes from South India, especially Tamil Nadu and Kerala, where it is a regular part of home-cooked meals and festive feasts.
Is koottu vegetarian?
Yes, koottu is a vegetarian dish, as it is made from lentils, vegetables, coconut, and spices, with no meat or fish.
How is koottu different from sambar?
Koottu is thicker and less watery than sambar, with a semi-solid consistency. It uses more lentils and coconut, while sambar is a soupier lentil and vegetable dish.
When is koottu usually eaten?
Koottu is eaten at lunch or dinner, often as part of a larger meal with rice and other South Indian dishes.
Good reading and sources
The facts on this page come from the Wikipedia article "Koottu", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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