Mixed Vegetable Poricha Kuzhambu – Mixed Vegetable Poricha Kootu

I am working on recipes (gravies) that do not have tomatoes in them. South Indian kootu’s are the perfect kind of vehicle when cooking without tomatoes. I love Poricha kuzhambu and the most frequent vegetable that I use is podalangai (snake gourd). Recently after marriage, I made a recipe note book in which I wrote all the recipes given by my mother. They are written so beautifully by me and I can’t believe I had that kind of hand writing back in my early (read very early) twenties. Now when I write recipes, I make sure to re-read it right away as there are instances when I come back to it in few days and I can’t understand what I wrote.

Amma had a different set of ingredients to grind when making poricha kuzhambu with just one vegetable and when doing it with mixed vegetables. I already have podalangai (snake gourd) poricha kuzhambu recipe in the blog, so thought I will also write about the mixed vegetable Kootu.

Amma usually plans to make idli or dosai on the nights when she makes poricha kuzhambu as they pair really well. I really like the mixed vegetable version as I can use any leftover vegetable I have in the refrigerator.

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy

Ingredients – serve 4

  • Potato – 2 medium (chopped finely)
  • Carrot – 2 (chopped finely)
  • Cabbage – 1 cup (chopped)
  • Peas – ½ cup
  • Tuvaram paruppu / Toor Dal – ½ cup
  • Sambhar powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – to taste

To fry and grind –

  • Oil – 2 tsp
  • Ullutham paruppu / urad dal – 2 tbsp
  • Red chili – 4
  • Black pepper corn – 1 tsp
  • Cumin seeds – 1 tsp
  • Coconut – ½ cup (grated)

To season –

  • Oil (preferably coconut oil) – 2 tsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu / urad dal – 2 tsp
  • Curry leaves – few
  • Asafetida – 1/8th tsp
    Procedure –
    • Wash and cook the toor dal until soft and mushy. Keep it aside.
    • Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.
    • Add the turmeric powder and sambhar powder and cook until the vegetables are soft.
    • Add salt and let it cook for about 5 more minutes.
    • In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.
    • Once the vegetables are cooked, add the ground paste along with the cooked toor dal and mix well. Adjust the consistency of the kootu based on your preference. 
    • Let it simmer for about 5 to 7 minutes.
    • Fry the seasonings in coconut oil and add it to the kootu.
    • Serve with rice, idli, dosai or chapatti.

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