Arachuvitta Kootu | How to make Arachuvitta Kootu

By mohan ram ap  |  20th Dec 2015  |  
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  • Photo of Arachuvitta Kootu by mohan ram ap at BetterButter
Arachuvitta Kootuby mohan ram ap
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About Arachuvitta Kootu Recipe

I dedicate this recipe to my one and only friend.

Arachuvitta Kootu is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Arachuvitta Kootu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Arachuvitta Kootu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Arachuvitta Kootu by mohan ram ap in step by step with pictures so you can easily learn how to cook the perfect Arachuvitta Kootu at your home without any difficulties. Arachuvitta Kootu is one of the representative dishes of South Indian which you can serve in any special occasions.

Arachuvitta Kootu

Ingredients to make Arachuvitta Kootu

  • carrot 50 gms
  • Beans 50 gms
  • cabbage 50 gms
  • capsicum 50 gms
  • potato 50 gms
  • Gingerly oil 25 gms
  • mustard 1 tsp
  • jeera 2 tsp
  • Dry red chilli 5
  • coconut 1 cup
  • tamarind water 1/4 cup
  • Tumeric powder 1 tsp
  • curry leaves 10
  • Green chilli 2
  • salt as required.
  • water as required.
  • asafoetida a pinch

How to make Arachuvitta Kootu

  1. Grind coconut, add jeera and green chilli, adding little water and keep it aside.
  2. Cut all the vegetables into small cubes and keep it aside.
  3. Heat oil and then add jeera, mustard, red chilli and then add the cut vegetables and fry for 1 minute.
  4. After frying add water till the vegetables submerge and then add salt , turmeric powder and tamarind water and cook till vegetables are 90% cooked.
  5. Add the previously made coconut paste and fresh curry leaves and cook for another 10 minutes. Serve hot with rice.

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