Kadamba Kootu / Pongal Kootu

Also Referred to as Ezhukari Kootu (7-Karikootu), has 7 seasonal vegetables

Recipe card to make Pongal Kootu

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Kadamba Kootu | Pongal Kootu

Course: Kootu varieties (Stew), Kuzhambu

Cuisine: Indian, Tamilnadu

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 104kcal

Author: Sowmya Venkatachalam

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 kootu aside for Kanu festival. Here we are using mixed vegetables and so the flavour is excellent.

Print Recipe

Ingredients

• ▢ 1 small lemon size Tamarind
• ▢ ½ cup Toor Dal (Pigeon pea)
• ▢ 1 nos Sweet Potato small
• ▢ 1 nos Potato small
• ▢ 1 nos Raw Banana small
• ▢ 50 grams Pumpkin (Yellow)
• ▢ 50 grams Ashgourd (White Pumpkin)
• ▢ ¼ cup Mochai (Lima Beans)
• ▢ 10 nos Broad Beans

For Grinding

• ▢ 8 nos Red Chili
• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ 2 tbsp Coriander seeds
• ▢ ½ cup Grated Coconut
• ▢ ¼ tsp Fenugreek seeds
• ▢ 1 tsp Oil

For Tempering

• ▢ 2 tsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 pinch Asafoetida (Asafetida / Hing)
• ▢ 1 nos Red Chili
• ▢ 1 sprig Curry Leaves

Instructions

Preparing Veggies

• ▢
  Wash all the vegetables and chop it into bigger pieces and keep it ready. Wash the toor dal and pressure cook it

Soaking Tamarind

• ▢
  Extract the tamarind juice and keep it aside.

Frying Grinding Ingredients

• ▢
  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

Grinding Process

• ▢
  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.

Cooking Veggies

• ▢
  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

Cook with Tamarind

• ▢
  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 mashed 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 and switch off the flame

Tempering Process

• ▢
  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

Serving Time!

• ▢
  The delicious Kadamba Kootu / Pongal Kootu is ready to serve with hot rice. We can cook rice and mash it and mix with the Kadamba Kootu / Pongal Kootu and serve hot.

Video

Nutritional Info

Nutrition Facts

Kadamba Kootu | Pongal Kootu

Amount Per Serving (0.75 cup)

Calories 104 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Monounsaturated Fat 1g

Sodium 25mg1%

Potassium 90mg3%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 3g3%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with step by step pictures :

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

•  Extract the tamarind juice and keep it aside.

•  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

• 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.

• 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

• 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

• 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

• 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.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!