Sweetpotato leaves parippu kootu.
Easy, gluten-free, vegan, side dish for steamed rice
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
To cook the dal.
for the gravy mix
for the tempering.
  1. Wash the mung beans and set aside.
  2. Wash clean and chop the tender sweet potato leaves.
  3. In a small cooking pot bring the two cups of water to a boil and add the mung beans.
  4. Stir occasionally and let the mung beans cook.
  5. When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric and roasted cumin powder. Cover and cook for 5 minutes.
  6. While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
  7. Add this to the cooking dal, leaf mix and simmer with stirring for a 5 – 10 minutes.
  8. In a small pan heat the coconut oil.
  9. Add the mustard seeds and when they splutter add the cumin, red chillies, crushed garlic (optional) and curry leaves.
  10. Allow this to roast and add this mix to the simmering kootu.
  11. Remove from heat and the kootu is ready to serve.
Recipe Notes

Meal prep this recipe:

It is easy to make double quantities of this recipe and save a portion for later. The recipe will stay well in the refrigerator for 2 days in a sealed container. It can be frozen for up to 3 months in well-sealed containers. To use, defrost in a microwave oven and enjoy immediately. Do not refreeze the remaining portions.