Carrot Kootu, South Indian Style Carrot Kootu

Carrot kootu is a recipe from Suresh, my husband. This kootu is one of his favorites that he used to prepare in his kitchen during his bachelor days as an accompaniment for rice or chapathis. This recipe is a South Indian style kootu, which is very simple to make and can be prepared as a one pot dish in less than 20 mins. It is very healthy and protein rich with the goodness of tur and moong dals.

Carrot Kootu

Carrot being my daughter’s favorite veggie too, I make this kootu often. She loves to have this kootu mixed with rice and ghee. It really tastes delicious and goes very well with both rice and chapathis. Sweetness of the carrot, the tanginess from the tomato and the mushy dal makes this kootu delectable and also a complete meal all by itself.


Carrot – 1 ½ cups or 1 big peeled and chopped
Tomato – 1 big chopped (optional)
Tur dal – 100 gms
Moong dal – 1 tbsp heaped
Sambar or chilli powder – 1 tsp
Turmeric powder – ½ tsp
Salt to taste

To temper
Oil – 1 ½ tsp
Mustard seeds – ¾ tsp
Jeera or seeragam – ½ tsp
Urad dal – ½ tsp
Hing or asafoetida – a big pinch
Curry leaves – few


Preparation time – 10 mins
Cooking time – 10 mins
Total time – 20 mins
Serves 4 people

  1. Roughly chop carrots and tomato. Wash the dals and set it aside.
  2. Take a small pressure cooker. Add all the above ingredients except the list under ‘To temper’.
  3. Add around 300 ml of water and pressure cook for 3 whistles.
  4. Let the pressure release. Check for gravy consistency and spice levels. If required, add water and salt to get the desired consistency and give a quick boil.
  5. Meanwhile heat oil in a tadka pan. Add mustard seeds, let it splutter. Add jeera, urad dal followed by hing, red chilli and curry leaves. Let the dal turn golden brown. Switch off flame and pour the tadka over the kootu.
  6. Mix well and serve hot with rice and appalam or any vegetable of your choice.

I served this creamy and yummy carrot kootu with rice and vazhakkai poriyal.

Carrot Kootu


  1. I normally use my 3 ltr pressure cooker for making kootus, as it saves time. You can make it in an open pan too but time taken would be more.
  2. With the base recipe remaining the same, you can use a combination of dals for this kootu. For variations, you can try moong + chana dal or tur dal + chana dal or just plain chana dal or moong dal or tur dal.
  3. If you do not like the tangy taste, you can skip tomatoes.
  4. Also, you can use green chillies instead of using chilli/sambar powder and red chillies.