Kootu is a healthy South Indian preparation made with lentils, vegetables and ground coconut paste. It is a light mildly spiced and tastes best when served with rasam or any kuzhambu. Kootu can be made with any gourd, squash and greens, with either moong dal (passi paruppu) or chana dal (kadalai paruppu).
Capsicum is not typically used to make a kootu, but when vegetables commonly used to make kootu are not available, why not try with the ones available. I prepared this kootu following my chow chow kadalai paruppu kootu. Use green capsicum as it has a slight bitter flavor and not sweet like yellow or red capsicum. The kootu pairs well with rasam or vatha kuzhambu. Or you could just serve with plain rice and pickle. It also goes well with chapathi or phulka too.
Notes and Tips
- You can also cook the paruppu / dal in open pan. Soak for atleast 1 hour and add enough water. Once it ¾th done, add the capsicum.
- The paruppu / dal should not be mushy, it should retain shape and cooked just soft.