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<p><b>New page</b></p><div>{{About||the 2004 Indian film|Koottu (film)}}<br />
{{More citations needed|date=March 2013}}<br />
{{Use dmy dates|date=August 2020}}<br />
{{Use Indian English|date=August 2020}}<br />
{{Infobox prepared food<br />
| name = Koottu<br />
| image = Cabbage kootu.jpg<br />
| image_size = 250px<br />
| caption = <br />
| alternate_name = <br />
| country = [[India]]<br />
| region = <br />
| creator = <br />
| course = <br />
| type = [[Stew]]<br />
| served = <br />
| main_ingredient = [[Vegetable]], [[lentil]]s<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
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'''Kootu''' ([[tamil language|Tamil]]:கூட்டு) is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The etymology for kootu derives from the [[Tamil language|Tamil]] word "kootu" which means "add" or "mixture/medley" i.e. [[vegetable]] added with [[lentil]]s form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than [[Sambar (dish)|sambhar]], but more so than dry stir-fries. Virundhu Sappadu (typical Tamil feast) comes with a combination of boiled rice (''Choru'' in Tamil), [[Sambar (dish)|sambar]], [[Rasam (dish)|rasam]], [[curd]], [[poriyal]], kootu, [[appalam]], pickles and banana. All kootus by default have some vegetables and lentils, but many variations of kootu exist:<br />
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* Poricha Kootu: A kootu made with [[urad dhal]] and pepper is called poricha (means "fried" in [[tamil language|Tamil]]) kootu. Fried urad dhal, pepper, few red chilies, some cumin and fresh coconut are ground together. [[Moong dhal]] and the cut vegetables are cooked separately. Then, the ground paste, cooked vegetables and moong dhal are mixed and heated. Vegetables such as beans and [[snake gourd]] are common ingredients in this kootu.<br />
* Araichivita Kootu: A kootu which has a powdered (freshly ground) [[masala (spice)|masala]] in it; the word ''araichivita'' in [[tamil language|Tamil]] literally translates to "the one which has been ground and poured." The ground paste is a mixture of fried urid dhal, cumin seeds and coconut.<br />
* Araichivita sambar: The chopped vegetables and [[toor dhal]] are cooked separately. Then, the ground paste, cooked vegetable and dhal are heated together. Then add the ground paste of coconut, [[Bengal gram]], coriander, red chilies, a few pepper corns, a piece of cinnamon (optionally) - all roasted and ground. Season with mustard seeds and [[fenugreek seeds]]. Add the vegetables, including [[shallots]] (known as "Madras onions" in India), saute and then add water. Add [[tamarind]] extract, and then the ground paste and boiled dal. Served with rice.<br />
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Many other regional variations exist.<br />
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==See also==<br />
* [[List of stews]]<br />
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==References==<br />
{{Reflist}}<br />
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==External links==<br />
{{commons category|Koottu }}<br />
*{{cite web<br />
| url = http://www.nithyasnalabagam.com/2013/03/white-pumpkin-kootu.html<br />
| title = White Pumpkin Kootu<br />
| access-date = 15 March 2013<br />
}}<br />
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{{Indian Dishes}}<br />
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[[Category:Indian legume dishes]]<br />
[[Category:South Indian cuisine]]<br />
[[Category:Tamil cuisine]]<br />
[[Category:Sri Lankan soups and stews]]<br />
[[Category:Vegetarian dishes of India]]</div>2406:3003:2002:4A3:9DF4:4CCE:A061:EB32