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Thani Kootu

Traditional Kootu prepared with Tamarind, coconut, jaggery and Spice mix during Sumangali Prathanai, pongal
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Course: Kuzhambu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 227kcal
Author: Vidya Srinivasan


  • Tamarind - big gooseberry size
  • Water - 2 cups + 3/4 cup
  • Salt - as needed
  • Turmeric powder - 1/4 teaspoon
  • Fresh/ Frozen Coconut - 3/4 cup
  • Jaggery - 1/4 cup
  • Hing - generous pinch

To Grind

  • Coriander Seed - 2 tablespoon
  • Channa Dal - 2 tablespoon
  • Red chilli - 5/6 Adjust according to your taste

To Temper

  • Coconut oil - 2 tablespoon
  • Channa Dal - 2 tablespoon
  • Curry leaves - few
  • Mustard seed - 1/2 teaspoon


  • Soak tamarind in 2 cups of hot water and extract a juice
  • In the meantime dry roast Coriander Seeds, Channa Dal and red chilli till the aroma comes and Dal changes its color; let it cool
  • Ground coconut with little water and set aside
  • After the roasted spice mix is cool ground with little water and set aside
  • In medium heat cook tamarind extract, salt, and turmeric powder till the raw tamarind smell goes off
  • After the tamarind raw smell goes off, add the mixture to it and mix well
  • Cook for 5 minutes; stirring In-between
  • Furthermore add ground coconut and give a quick mix
  • Finally, add jaggery and hing to the kuzhambu and cook for 5-6 minutes; stirring In-between
  • In a separate tadka pan add coconut oil and when the oil is hot add mustard seeds and Channa dal
  • once the dal starts changing color add curry leaves and let it splutter. Add it to the Kootu


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  1. Some people boil channa Dal and add it to the Kootu instead of adding while tempering. If you prefer to reduce oil you can cook dal but  avoid mushing the Dal
  2. Vegetables can be added to the kootu. if you are cooking that way, boiled vegetables like white pumpkin, Snake guard, cluster beans, chow chow, brinjal, raw banana, etc. can be boiled and added to the kootu
  3. Traditionally spice mix and coconut are ground separately and added at different stages of the cooking. If desired you can also ground everything together 
  4. In our home, we generally use coconut oil for tempering. You can also use sesame oil instead
  5. Turn off the stove  when kootu comes together. Kootu thickens over time so avoid cooking it thick
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Serving: 3g | Calories: 227kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Sodium: 101mg | Fiber: 3g | Sugar: 23g