Kootu — Lentil and Vegetable Coconut Dry Curry (கூட்டு)

Tamil Nadu — particularly associated with Brahmin vegetarian cooking and the Onam sadya tradition in Kerala

Kootu occupies the space between poriyal (dry) and sambar (wet) — it contains both vegetable and cooked lentil (usually chana dal or toor dal), bound by a freshly ground coconut paste. The coconut is not added raw as in poriyal but is ground with roasted spices (coriander, dried red chilli, black pepper, cumin) into a smooth paste, then cooked into the vegetables and lentils until the paste coats everything and the moisture reduces to a thick, almost dry consistency. The vehicle vegetable varies widely: raw plantain, yam (suran/senai), ash gourd, colocasia — all starchy vegetables that absorb the coconut masala.

Served alongside poriyal and sambar in a rice meal. The lentil component provides protein weight; it functions as the substantial side dish of the traditional plate.