You are here: Home > Cuisine > Indian Veg Recipes > South Indian > Tamil Nadu Food > Pongal Kootu, South Indian Mixed Vegetable Curry Pongal Kootu, South Indian Mixed Vegetable Curry by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi . Pongal Kootu, South Indian Mixed Vegetable Curry recipe - How to make Pongal Kootu, South Indian Mixed Vegetable Curry Tags South Indian Curries / SubzisTamil Nadu FoodMakar Sankranti Pongal FestivalPressure CookerNon-stick PanDal for lunch, Indian lentils for lunchSouth Indian Dinner Preparation Time: 35 mins Cooking Time: 4 mins Total Time: 39 mins 15Makes 15 servings Show me for servings Ingredients For The Paste1/2 tsp oil1/2 tbsp chana dal (split bengal gram)1 tbsp coriander (dhania) seeds4 dry red chillies (pandi) , broken into pieces1 tsp urad dal (split black lentils)1/4 cup grated coconutOther Ingredients1/2 cup toovar (arhar) dal1/4 tsp turmeric powder (haldi)3/4 cup red pumpkin (bhopla / kaddu) cubes1/2 cup raw banana cubes1/2 cup yam (suran) cubes1/4 cup tamarind (imli) pulp salt to taste1 tbsp coconut oil1/2 tsp mustard seeds ( rai / sarson)8 curry leaves (kadi patta) Method For the pasteFor the pasteCombine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes.Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside.How to proceedHow to proceedCombine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid.Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.Add this to the kootu and mix well.Serve hot. Nutrient values (Abbrv) per servingEnergy52 calProtein1.7 gCarbohydrates6.8 gFiber1 gFat2 gCholesterol0 mgSodium5.2 mgClick here to view calories for Pongal Kootu, South Indian Mixed Vegetable Curry