Pongal Kootu / Kadamba kootu is one of the important  festival sambar. Mainly prepared on Pongal Festival. We can call this as Kanu Kootu. We have to prepare this on Pongal and we can keep one ladle of kadamba sambar separately for Kanu festival. Here we are using mixed vegetables and so the flavour is excellent. Lets go the recipe now...
Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu

Servings4
Preparation Time10 mins
Cooking Time30 mins

Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu


Ingredients for Sambar:

Tamarind1 small lemon size
Thur dal1/2 Cup*
SaltTo Taste
Sweet Potato1
Raw Banana1
Potato1
Pumpkin100 grams
Ash Gourd100 grams
Mochai (Lima Beans)1/4 cup
Broad Beans(Avarakkai)10

* My one full cup is 250 ml capacity

Ingredients for Grinding:

Red Chilli8
Channa dal(Bengal Gram)1 tablespoon
Coriander Seeds2 tablespoon
Grated Coconut 1/2 Cup
Fenugreek seeds1/2 teaspoon
Oil1 teaspoon

Ingredients for Seasoning:

Oil2 teaspoon
Mustard Seeds1 teaspoon
Hinga Pinch
Red Chillies1
Curry LeavesFew

Kadamba Kootu / Pongal Kootu
Kadamba Kootu / Pongal Kootu

Method:
  1. Wash all the vegetables and chop it into bigger pieces and keep it ready. Wash the thur dal and pressure cook it

  2. Extract the tamarind juice and keep it aside. 

  3. Heat oil in a heavy bottomed pan, and add coriander seeds, channa dal, red chillies, fenugreek seeds and fry it till the dals become golden brown color. Finally add grated coconut and fry it till it becomes light brown color

  4. Take the fried grinding ingredients in a mixer. We can grind it to a nice powder. But i always prefer to add water and grind it to a paste so that it will easily get mixed up with the kootu without forming lumps.

  5. Now add chopped vegetables to a pan and add water to cook the vegetables. When the vegetables are half-cooked, add tamarind juice along with salt

  6. Allow the vegetable-tamarind extract to boil till the raw smell goes off. Meanwhile, mash the cooked dal and when the vegetables are cooked completely, add the smashed dal to the tamarind mixture and mix well. Then add the ground paste and stir nicely and keep the sambar in flame to boil for 5 minutes

  7. Heat oil in another pan, add mustard seeds. When the mustard seeds starts to sputter add hing and fry for 10 seconds. Finally add chopped curry leaves and broken red chillies and give a quick stir and add it to the sambar and mix well and remove from flame

  8. The delicious Kadamba Kootu / Pongal Kootu is ready to serve with hot rice. We can cook rice and smash it and mix with the Kadamba Kootu / Pongal Kootu  and serve hot.
  9. Kadamba Kootu / Pongal Kootu
    Kadamba Kootu / Pongal Kootu


Post a Comment Blogger

  1. Hello Mami,

    This is Soumya living currently in Boston, USA.
    I am ardent fan of all your recipes :)
    Last week I had tried the above recipe and came out real good. Wanted to post 'tons of thanks' to you.
    Being here and cooking traditional Brahmin dishes is a dream come true for me with your help :) Thanks again!

    Regards,
    Soumya

    ReplyDelete
  2. Hi Soumya

    Thank for your wonderful comments. The comments are really motivating me. Keep trying and if you have any suggestions please do share.

    Thanks

    ReplyDelete
  3. I had see a recipe of green bell peppers and potatoes and can't find it now. I am Punjabi living in USA and love to try new recipes from different region. you have rally delicious recipes. Thank you so much for providing so much love.

    ReplyDelete
  4. Hai Subhu mami,
    I`m become ur fan!!!
    I love to cook, I`m try to cook ur recipe`s
    thanku once again

    ReplyDelete
  5. This dish is exactly like thiruvadhirai kootu

    ReplyDelete

 
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