How to make Thekkadi Kootu Recipe - Cauliflower and potatoes cooked in mild spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes new, Cauliflower (फूलगोभी)

Cuisine : Kerala

Course : Main Course_Veg

Thekkadi Kootu

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Thekkadi Kootu Recipe Card

Thekkadi Kootu
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking :

Ingredients for Thekkadi Kootu

  • Potatoes new 2 Big

  • Cauliflower 1 small

  • Onions 2 small

  • Ginger 1/2 inch piece

  • Tomatoes 2 medium

  • Ghee 2 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Mustard seeds 1 1/2 teaspoons

  • Turmeric powder 3/4 teaspoon

  • Coriander powder 2 tablespoons

  • Red chilli powder 1 1/2 teaspoon

  • Tomato puree 1 tablespoon

Method

Step 1

Wash potatoes thoroughly and boil for eight to ten minutes. Peel and cut into cubes. Separate cauliflower into florets and wash them thoroughly.

Step 2

Boil them in two cups of water for two minutes. Drain and keep it aside. Peel, wash and chop onions. Peel, wash and finely chop ginger. Wash and coarsely chop tomatoes.

Step 3

Heat oil in a pan, add cumin and mustard seeds. When they start crackling, add onions and fry until golden brown. Add turmeric powder, salt, chopped ginger, coriander powder and red chilli powder.

Step 4

Then add the chopped tomatoes. Cook till the tomatoes are soft. Add the potatoes and the cauliflower. Cook for a while and stir in the tomato puree mixed with two tablespoons of water.

Step 5

Cover and cook for further ten minutes or until the vegetables are soft.

Step 6

Serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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