Thani Kootu Recipe
a Base Gravy for any Stew!

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Adjust Servings:
1 Gooseberry Size Tamarind
As Needed Salt
a Pinch Asafoetida (Asafetida / Hing)
2 Teaspoon Grated Jaggery
For Grinding
2 Teaspoon Oil
2 Teaspoon Coriander Seeds
2 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Teaspoon Whole Urad Dal
0.5 Teaspoon Peppercorns
3 Red Chili
1 Tablespoon Grated Coconut
For Tempering
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
Few Curry Leaves

Serve with hot steaming Rice & Slurp!!!

  • Traditional Recipes


  • For Grinding

  • For Tempering



Thani Kootu is a popular Thanjavur recipe traditionally prepared for Sumangali Prarthanai. Thani Kootu is a delicious and tangy South Indian recipe made with tamarind, freshly ground spices along with jaggery. It is generally serve with plain steamed rice or can be served as side dish for rice. Generally for any stew we prepare without tamarind and also we grind coconut with cumin and red chili and add it to the cooked vegetable along with cooked dal. For stew generally we use veggies like snake gourd, chow chow, spinach etc. But for thani kootu we don’t use any vegetable. Thats the main reason this recipe got this name. Thani means stand alone in Tamil. For any vegetable kootu this will be the base gravy. We can add cooked pumpkin, chow chow, snake gourd etc.

In this thani kootu, we don’t add dal. We fry dals along with red chilli and pepper and then fry the grated coconut and grind it to a smooth paste. This paste is added to tamarind juice and together everything gets boiled. Another main ingredient is jaggery. I have seen people using the same amount of jaggery as of tamarind they use for this thani kootu. Jaggery brings out the tanginess of the tamarind in a nice way.

I love to serve this thani kootu with hot steaming rice along with a teaspoon of ghee or sesame oil. Nothing is more delicious than this yummy kootu. Try this Thani kootu and share your comments!

Video Making of Thani Kootu

Thani Kootu


Once this base stew is ready, we can add cooked raw banana, brinjal, chow chow or even cluster beans

For other Stew varieties click here.

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10 mins

Soaking Tamarind

Soak tamarind in warm water for 10 mins and extract the juice

10 mins

Frying Process

Heat oil in a pan. Add all the grinding ingredients except coconut and fry till dals turn light brown. Then add grated coconut and fry till it becomes golden brown. Cool the roasted ingredients

5 mins

Grinding Process

Take the roasted and cooked ingredients in a mixer jar and Grind everything to a smooth paste.

2 mins

Tempering Process

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute in oil. To the pan, now add the tamarind extract along with salt and hing and allow the tamarind too boil for 5 mins till its raw smell goes off

5 mins

Spice up Tamarind

To the boiled tamarind juice add the ground spice paste and mix well. Bring it to boil and finally add grated jaggery and switch off the flame


Serving Time

Serve the delicious Thani Kootu with hot steaming rice. We can cook Raw banana, cluster beans, chow chow, brinjal etc.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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