Tamil Nadu Style Manchatti Kootu | Village Style Claypot Curry | Gluten Free and Vegan Recipe

Hi Supermoms,

Claypots/Earthen vessels are called Manpathiram or Manchatti in Tamil . Cooking in earthen vessels is not new to us. It has been used extensively for cooking by our ancestors. The clay pots retains the nutritive value of food and also the food cooked in clay pots are so much more tastier than when cooked in any other cook ware. Clay pots are economical and also easy to maintain. 

Today's recipe - the Village Style 'Kootu' , is a  thick, spicy curry with a mix of vegetables and freshly ground spices. The kootu is wholesome with so many flavours to tickle your taste buds. Typically, vegetables like yellow pumpkin, baby pumpkin, white pumpkin, drumstick, brinjal are used to make this kootu.  You can use either one or more of the above mentioned vegetables.

Small variety of brinjal tastes the best among all other vegetables. I have not been getting good variety of small brinjal/aubergine/eggplant here and so used baby pumpkin. But I recommend you to try this recipe with baby brinjals. 

You can also try this recipe using steel vessels/pan but you will get the most authentic taste only when you use earthen pot /manchatti. 

You can use mix of Salem chillies and Byadagi chillies . I have pan fried onions and tomatoes to make a rich kootu masala. However, instead of grinding you can also add it along with brinjal . 

I served the kootu along with rice and hot ghee. Mix the kootu with rice and enjoy a hearty meal. 

Tamil Nadu Style Manchatti Kootu | Village Style Claypot Curry : 

Preparation time : 10 minutes

Cooking time : 35-40 minutes

Serves : 4

 1 cup = 250 ml cup

Ingredients ;

250 gm baby pumpkin ( peeled and cubed ) 

1/2 cup toor dal/pigeon peas

3 cups water

1/8 teaspoon turmeric powder

salt to taste 

For the Kootu Masala ;

2 teaspoons oil 

1 onion ( sliced)

2  tomatoes (chopped) 

1/2 teaspoon peppercorns

1/2 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon urad dal/husked and split black gram

1 teaspoon channa dal /Bengal gram 

3 dry red chillies 

1 sprig curry leaves 

1/2 " ginger ( peeled and chopped)

5 garlic cloves

10 roasted groundnuts 

For tempering :

2 teaspoons coconut oil ( or oil of your choice)

1/2 teaspoon mustard seeds

pinch of asafoetida

1/2 teaspoon dry neem flowers ( optional) 

For garnish :

1 teaspoon freshly squeezed lemon juice ( optional)

Method :

1. In a pan, heat oil and roast the ingredients given under 'For the kootu masala' till they turn light brown and fragrant.

Chef tip : First roast all the dry ingredients, remove and set it aside. Then fry onions and tomatoes till the tomatoes turn mushy.

2. Grind the roasted ingredients into a thick paste. Add water if necessary while grinding .

3. In a manchatti/clay pot, wash the dal and add water and turmeric powder.

4. Place the manchatti over low flame and start cooking.

5. When the dal is half cooked, add the chopped baby pumpkin and continue cooking.

6. After 10 minutes , add the ground kootu masala, salt and cook for another 10 minutes or till the time the pumpkin cooks completely. 

Chef tip : If the kootu becomes thick, add water and adjust the consistency.

7. Switch off , add lemon juice( optional) and temper with ingredients given for the same. 

Your delicious Village Style Manchatti Kootu is now ready . So flavourful and so delicious.

Do try some more kootu varieties ;

Tam Brahm Style Poricha Kootu

Thanjavur Style keerai Mor Kootu

Kanchipuram Style Murungai Kootu 

Happy Cooking !

With love,

Masterchefmom