Indian Mixed Vegetables Tamil Style (Kuttu) recipe
ingredients
250 g red lentils
1 litre water
1 tsp turmeric
2 tsp cumin seeds
50 g desiccated coconut
100 ml oil or ghee
675 g diced mixed vegetables
salt
1 tsp mustard seeds
75 ml oil
1 tsp ground asafoetida
2 crushed dried red chillies
6 curry leaves
1 litre water
1 tsp turmeric
2 tsp cumin seeds
50 g desiccated coconut
100 ml oil or ghee
675 g diced mixed vegetables
salt
1 tsp mustard seeds
75 ml oil
1 tsp ground asafoetida
2 crushed dried red chillies
6 curry leaves
method
1. Boil 250 g red lentils in 1 litre water with 1 tsp turmeric until cooked.
2. Fry 2 tsp cumin seeds and 50 g desiccated coconut in 100 ml oil or ghee, add 675 g diced mixed vegetables, 300 ml water and salt, cover with a lid and cook for 5 minutes, then add the drained lentils and cook for a further 5 minutes.
3. Fry 1 tsp mustard seeds in 75 ml oil and when they begin to crackle add 1 tsp ground asafoetida, 2 crushed dried red chillies and 6 curry leaves. Add to the vegetables, cover with a lid to retain the flavours and simmer for 3 minutes.
4. Remove the curry leaves and serve dome-shape in a vegetable dish.
2. Fry 2 tsp cumin seeds and 50 g desiccated coconut in 100 ml oil or ghee, add 675 g diced mixed vegetables, 300 ml water and salt, cover with a lid and cook for 5 minutes, then add the drained lentils and cook for a further 5 minutes.
3. Fry 1 tsp mustard seeds in 75 ml oil and when they begin to crackle add 1 tsp ground asafoetida, 2 crushed dried red chillies and 6 curry leaves. Add to the vegetables, cover with a lid to retain the flavours and simmer for 3 minutes.
4. Remove the curry leaves and serve dome-shape in a vegetable dish.
serving amount
serves 10
rate this recipe
8.5
out of 10
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