KOOTTU Meaning and
Definition
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Koottu is a term derived from the Dravidian language, primarily used in the Indian state of Kerala. It is a noun that refers to a popular South Indian dish in which various vegetables and lentils are combined together. The word "koottu" literally translates to "mixture" or "combination" in English, accurately portraying the essence of the dish.
Typically served as a side dish or a part of the main course, koottu involves cooking a medley of vegetables like carrots, beans, pumpkins, and greens in a spiced lentil and coconut gravy. The lentils used in the preparation of koottu can vary, with commonly used options being toor dal (split pigeon peas) or chana dal (split Bengal gram).
To prepare koottu, the vegetables and lentils are cooked until tender and then mixed with ground coconut paste, tamarind pulp, and a blend of aromatic spices. The ingredients are simmered together, allowing the flavors to meld and creating a thick, richly flavored gravy. The dish is often seasoned with a tempering of mustard seeds, curry leaves, and dried red chilies, enhancing the overall taste.
Koottu is renowned for its nutritious value and is relished by both vegetarian and non-vegetarian individuals alike. Its delectable taste, aromatic aroma, and wholesome nature make it an integral part of traditional feasts and festive occasions in Kerala.
Etymology of KOOTTU
The word "koottu" comes from the Tamil language, which is mainly spoken in the southern part of India and the northeastern region of Sri Lanka. It roughly translates to "mixture" or "mix" in English. In Tamil, "koottu" generally refers to a dish made by mixing various vegetables, lentils, spices, and sometimes meat.
