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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes New, Cauiliflower

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Thekkadi Kootu

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

You can also find more Main Course Vegetarian recipes like Spicy Bhindi Andhra Style, Corn Capsicum Masala, Lotek, Vattal Kozhambu.

Thekkadi Kootu Recipe Card

Thekkadi Kootu
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Thekkadi Kootu Recipe

  • Potatoes New 2 Big

  • Cauiliflower 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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MasterChef Sanjeev Kapoor

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.