This is a very healthy and tasty kootu prepared with mixed vegetables. It is also called kadamba kootu or pongal kootu as it is prepared during Pongal festival without onion and tomatoes. You do not have to prepare any vegetable curry or sambar when preparing this kootu, just a simple thuvaiyal is enough. You can add vegetables like carrot, potato, brinjal, snake gourd, beans, cluster beans, broad beans, pumpkin, ash gourd, cauliflower and also any legumes like black eyed peas or green peas or channa or peanuts. This kootu is packed with protein, vitamins and minerals and is so easy to make. It can be had as a side dish for ven pongal also. Today we will learn how to make Mixed Vegetable Kootu South Indian style following this easy recipe.
Heat a tsp of oil, saute coriander seeds, bengal gram (kadalai paruppu), cumin seeds, fenugreek seeds and red chillies. When dal turns golden brown, switch off the heat. Add grated coconut and saute in the heat of the pan itself. After it cools, grind it to a smooth paste and keep it aside.
Heat 2 tsp of oil and saute onions, when onion turns transparent, add tomatoes and cook until tomatoes become mushy. Keep it aside.
Cut all the vegetables into slightly big pieces and keep it ready.
Wash and soak black eyed peas overnight and cook along with dal. If using fresh ones, soaking is not necessary and you can cook directly along with the vegetables.
Soak dal for 15 minutes in hot water and pressure cook along with black eyed peas (karamani) for 3 whistles. Keep black eyed peas in a small vessel/cup and cook along with dal. Mash dal well.
Soak tamarind in 1 cup of hot water for 15 minutes. Extract its juice and discard the pulp.
Every thing is kept ready- 1. Ground paste, 2. Chopped vegetables, 3.Cooked onion tomato mix (this is optional, you can omit this when preparing for festivals) 4. Cooked dal + legumes, 5.Tamarind water.
Take a pressure pan/cooker, add all the vegetables, 1/2 cup of water, turmeric powder, salt needed and pressure cook for 1-2 whistles. You can also cook in a pan but will take a longer time.
When the pressure subsides, open the cooker, add tamarind water, cooked black eyed peas and cook for 10 minutes or until the raw flavor of the tamarind goes.
Then add the ground paste, cooked dal and cook on low flame for 15 minutes until everything gets blended well.
Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, hing, curry leaves and pour it over the kootu.
This kootu along with thogayal, appalam/vadam and rice makes a filling meal.
Check out more Kootu Varieties
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