Mixed Vegetable Kootu
Course: Main Course / Festival SpecialCuisine: South IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
210
kcalA wholesome South Indian festival curry made with mixed vegetables, lentils, and coconut—commonly served during Pongal celebrations alongside rice.
Ingredients
1 cup mixed vegetables (pumpkin, ash gourd, carrot, beans)
½ cup yellow moong dal
¼ tsp turmeric powder
Salt to taste
2 cups water
- For Coconut Paste:
½ cup grated coconut
1 tsp cumin seeds
2 dried red chillies (adjust to taste)
- For Tempering:
1 tbsp coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
8–10 curry leaves
Directions
- Cook Dal: Pressure cook moong dal with turmeric and water until soft but not mushy.
- Cook Vegetables: In a pot, cook vegetables with salt and little water until tender.
- Prepare Coconut Paste: Grind coconut, cumin seeds, and dried red chillies into a smooth paste.
- Combine: Add cooked dal and coconut paste to the vegetables. Mix gently.
- Simmer: Cook on low flame for 5–7 minutes until flavors blend.
- Temper: Heat coconut oil, add mustard seeds, cumin seeds, and curry leaves. Pour over the kootu and mix.
- Serve: Serve hot with steamed rice as part of a Pongal festive meal.
Notes
- Festival Importance:
1. Prepared during Thai Pongal & Mattu Pongal
2. Uses seasonal vegetables symbolizing abundance
3. Light, sattvic, and temple-style