Root Vegetables Kootu Recipe

A simple and tasty South Indian style curry kootu using root vegetables like potatoes, beetroot and carrots, lentils and spices. We make this at home regularly and enjoy this delicious and nutritious meal with some steamed rice and papad on Sunday morning. You can also call this Indian Root vegetables Stew!
Course: Main Course, Side Dish
Cuisine: Asian, Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Priya Lakshminarayan


  • 2 beetroots
  • 2 carrots
  • 2 potatoes
  • 2 tbsp sambhar powder
  • 1 tsp turmeric powder
  • 1 cup tur dal
  • Salt as required
  • Vegetable stock as required
  • 1 tsp cooking oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp urad dal
  • Pinch of asafoetida
  • 1/2 cup chopped cilantro
  • Grated coconut - optional


  • Wash, peel and chop beetroot and carrots.  In a vessel add these chopped veggies, tur dal/lentils, sambhar powder, turmeric powder and salt. Boil this mixture in vegetable stock/water. I usually pressure cook it and give it around 4-5 whistles. I had boiled potatoes separately but you can add raw potatoes to this vessel as well and boil it together. Allow the pressure cooker to cool and then open it. Give the mixture a good mix. Keep it aside for now. 
    Heat oil in a pan and once its hot enough, temper mustard seeds and cumin seeds. Once they begin to crackle add urad dal and asafoetida. Saute till the lentils turn golden brown. Then add the boiled mixture along with the potatoes. Mix and cook in medium flame till it comes to a boil. If the kootu is very runny, add 1 tbsp any flour + 2 tbsp water to the pan and it will thicken. If the kootu is very thick, dilute it with some vegetable stock. Garnish with chopped cilantro and take it off the pan. You can even add grated coconut for garnish. It tastes great. 
    Serve kootu with steamed white rice or even with chapati.