Tamil Drumstick and Lentil Stew

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Kootu is a comforting Tamil stew that pairs protein-rich toor dal with seasonal vegetables and a freshly ground coconut paste. This version highlights moringa pods (drumsticks), which turn meltingly tender and slightly sweet when simmered. Finished with a fragrant curry leaf tempering in coconut oil, it is traditionally ladled over steamed rice.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 8 gFiber
• 4 gSugar
• 12 gProtein
• 320 mgSodium
• 580 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 35 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the lentils

• 3/4 cup toor dal (split pigeon peas), rinsed
• 2 1/2 cups water
• 1/2 tsp ground turmeric

For the drumsticks and base

• 2 fresh drumsticks (moringa pods), 6-inch long, peeled and cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 1 medium tomato, chopped
• 1 green chili, slit lengthwise
• 1/2 tsp kosher salt, plus more to taste
• 3/4 cup water

For the coconut paste

• 1/2 cup fresh grated coconut (or 3 tbsp unsweetened desiccated)
• 1 tsp cumin seeds
• 4 whole black peppercorns
• 2 tbsp water

For the tempering (tadka)

• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken
• 1 sprig fresh curry leaves (about 10 leaves)
• 1 pinch asafoetida (hing)

Directions

1. Pressure-cook the rinsed toor dal with 2 1/2 cups water and turmeric for 3 whistles (about 10 minutes) until completely soft, then mash lightly with a spoon and set aside.
2. Rinse the drumstick pieces under running water. Combine them in a heavy pot with the sliced onion, tomato, green chili, salt, and 3/4 cup water, then cover and simmer over medium heat for 8 to 10 minutes until the drumsticks are fork-tender.
3. Meanwhile, grind the grated coconut, cumin seeds, peppercorns, and 2 tablespoons water to a coarse paste in a small blender or with a mortar and pestle.
4. Stir the coconut paste into the drumstick pot and cook 2 minutes for the raw aroma to mellow, then pour in the mashed dal and stir until fully combined.
5. Add 1/2 to 1 cup of hot water to loosen the kootu to a thick, spoonable consistency, taste for salt, and simmer gently 3 to 4 minutes until everything is heated through.
6. Heat the coconut oil in a small skillet over medium-high heat. Add the mustard seeds and let them pop, then drop in the dried red chili, curry leaves, and asafoetida; the leaves should splutter and crisp within 5 seconds.
7. Immediately pour the sizzling tempering over the kootu and cover the pot with a tight lid for 1 minute so the aromas are trapped inside.
8. Stir the tempering in, taste once more for seasoning, and serve hot ladled over steamed white rice with a drizzle of ghee, alongside appalam or a dry vegetable side.

Cook’s Notes

• Choose drumsticks that are bright green, firm, and free of black spots; they snap cleanly when fresh and lose flavor quickly once limp.
• Do not skip the final covered rest after the tempering; the trapped steam carries the curry leaf aroma deep into the stew.
• Kootu thickens considerably as it cools. When reheating, add 2 to 3 tablespoons of hot water per serving and warm gently without boiling hard.
• Add the green chili whole for a subtle background warmth or chop it for more heat; Madras-style kootu is meant to be mild rather than fiery.
• If moringa pods are unavailable, substitute with green beans, chow chow (chayote), or bottlegourd, adjusting cook time until just tender.

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