Beans Carrot Tamarind Stew / Beans Carrot Puli Kootu

Kootu is a type of dish made in South India which traditionally uses ground coconut paste. This differentiates it from Sambhar or Rasam. Puli Kootu is a variation of this preparation where tamarind is used as the stock base and it gives the dish a tangy flavour. I decided not to use coconut and try this as a veggie-filled side dish. Later I realized that this stew pairs well with rice too! The secret to nailing this dish would be in the ground spices which impart the salty-spicy balance to the dish. Try making it as it has minimal oil usage and has the wholesome nutrition of lentils that you will love!

Recipe Details :
Serves: 4 pax
Time: 30 mins
Difficulty: Easy

Ingredients for cooking:

  • 1 1/2 cup beans, cut into medium length sticks
  • 1 cup carrot, cut into medium length sticks
  • 1/2 cup toor dal
  • 1 tsp turmeric powder
  • 1 small ball size of tamarind
  • 2 tsp mustard seeds
  • 2 tbsp peanuts
  • Salt to taste

Ingredients for grinding:

  • 2 tsp oil
  • 2 tsp chana dal
  • 3 tsp coriander seeds
  • 2 tsp urad dal
  • 2 red chillies
  • 1/2 tsp peppercorns
  • 1/2 tsp cumin seeds
  • Some coriander leaves
  • 1/2 tsp ghee (optional)

Beans and carrot tamarind stew

Beans and carrot tamarind stew


  • Soak the tamarind in a small bowl of warm water for 10 mins. Then extract the juice and keep it aside and discard the seeds.
  • Take toor dal in a vessel and rinse it 2-3 times. Then add 1 cup of water to it along with salt and turmeric and pressure cook it for 3 whistles. Mash this dal and set it aside.
  • Now take a pan, add in the chopped beans and carrots along with a bit of salt and water and cook it with a lid on low flame. This will take around 10 mins.
  • While the veggies are getting cooked, heat a small pan for frying the grinding ingredients. Add ghee/oil and add peppercorns to it. Once the peppercorns sputter, take them out into the mixer jar. Now in the same pan, add all the other grinding ingredients and roast them till the dals turn golden brown and then switch off the flame. Transfer these ingredients into the mixer jar and wait for these ingredients to cool down a bit.
  • Add cumin seeds into the mixer jar and grind all the ingredients together. The paste should be nice and smooth.
  • After the veggies have semi-cooked, add the tamarind juice to it so that the veggies absorb the flavour of tamarind.
  • Next, add the ground spice mixture to the stew and mix well.
  • After the veggies are fully cooked, add the mashed toor dal into the mixture along with a cup of water and let it cook in medium flame. Once it comes to a boil, switch off the flame.
  • In a small pan, take mustard seeds and peanuts and roast them together as this will act as seasoning.
  • Add the seasoning into the boiling stew and mix it well. Finally garnish with coriander. The kootu/stew is ready to serve with rice or rotis.


  • If you don’t like large pieces of peanut, toast them separately and then break them up in a mortar and pestle / grinder.
  • Don’t overcook the vegetables. Cut them into the same size so that they cook evenly
  • The lentils and the tamarind should balance each other. If you like a more tangy dish, feel free to add a little more tamarind.

Potato and Peanut Khara Kootu / Potato and Peanut in Spicy Tamarind Gravy

The humble potato is a highly versatile veggie that works equally well with rice and rotis. All that’s needed is the idea to make a dry sabzi or a gravy. I decided to try an interesting combination of potatoes and peanuts in a mildly spicy gravy which goes perfectly with rice.

Recipe for Potato and Peanut Khara Kootu / Potato and Peanut in Spicy Tamarind Gravy

Serves : 2-3
Ingredients :

  • 4 medium-sized potatoes, cut into crescents
  • 2 tbsp peanuts / groundnuts
  • Tamarind, a small marble size
  • 1 tsp crushed ginger
  • 2 tbsp freshly / frozen grated coconut
  • 1 tbsp coriander seeds
  • 1 tbsp Bengal gram dal
  • 3 dried red chillies
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric
  • 1/4 tsp fenugreek seeds
  • Asafoetida to taste
  • 1 tsp oil
  • Curry leaves [optional]
  • Salt to taste

Potato and peanut khara kootu

Potato and peanut khara kootu


  • Soak peanuts in hot water and keep them aside till they swell [around 30 mins]. Drain and set aside.
  • Soak tamarind in warm water and extract the juice.
  • Peel and chop the potatoes into crescents.
  • Peel and crush the ginger.
  • For the spice paste: Heat a drop of oil in a pan and roast coriander seeds, Bengal gram dal, fenugreek seeds and red chillies together till they start changing colour. Then add cumin seeds and roast till it gives a pleasant aroma. Finally add asafoetida and roast for a few seconds. Switch off the flame. Let this mixture cool for about 15 minutes. Finally, grind these roasted ingredients into a smooth powder in a mixer. Then add the grated coconut along with a little water to this spice mixture and grind once again for around 5 seconds.
  • Now heat oil in a vessel, add cumin and mustard seeds and let them splutter.
  • Add the potatoes and peanuts, along with the extracted tamarind juice to the vessel. Add turmeric, salt and crushed ginger at this stage. Cover the vegetables and let them cook in low flame for around 10 minutes.
  • When the vegetables become tender, add the ground spice paste and cook for another 5 minutes. Potatoes take a bit of time to cook – keep monitoring and stirring. Add water if needed.
  • Garnish with curry leaves and serve hot along with rice or rotis and roasted / fried papad.

Tips :

  • Monitor the water level in the gravy while cooking. Add water and manage the heat to get the consistency of your choice.
  • Adjust the chilli and coconut levels to your taste. You can make this dish richer or spicier depending on the ratio of these ingredients.