Mixed Vegetable Poricha Kuzhambu | Poricha Kootu

A quick and easy Poricha Kootu for weeknight dinner with any leftover vegetables in the refrigerator. Works great with rice, idli or dosai!

 
Vegetable Poricha Kootu

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.

Quick and easy kootu

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

Ingredients to make Mixed Vegetable Poricha Kuzhambu – 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
Quick and easy kootu for rice

Procedure to make Mixed Vegetable Poricha Kuzhambu –

  • Wash and cook the toor dal until soft and mushy. Keep it aside.

Paruppu for poricha kuzhambu

  • Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.

Mixed vegetable for poricha kootu

  • Then 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.

vegetables cooking for kootu

  • In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.

Coconut and spices for poricha kuzhambu

  • 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.

Mixed vegetable Poricha kuzhambu

  • 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.

Mixed Vegetable Poricha Kuzhambu

A quick and easy Poricha Kootu for weeknight dinner with any leftover vegetables in the refrigerator. Works great with rice, idli or dosai!

Course Side Dish
Cuisine Indian, South Indian
Keyword how to make poricha kuzhambu, Kootu with vegetables, Mixed vegetable poricha kootu, Quick and easy poricha kootu, vegetable kuzhambu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Sandhya Ramakrishnan

Ingredients

  • 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

Instructions

  1. Wash and cook the toor dal until soft and mushy. Keep it aside.
  2. Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.
  3. Then add the turmeric powder and sambhar powder and cook until the vegetables are soft.
  4. Add salt and let it cook for about 5 more minutes.
  5. In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.
  6. 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.
  7. Let it simmer for about 5 to 7 minutes.
  8. Fry the seasonings in coconut oil and add it to the kootu.
  9. Serve with rice, idli, dosai or chapatti.

 

BM Logo

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.