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  • Kadamba Kootu / Pongal Kootu

Kadamba Kootu / Pongal Kootu

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

Posted on Jan 12th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kootu varieties (Stew)
  • Kuzhambu
3.5 from 4 votes
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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Jump to Recipe Jump to Video Print Recipe
Pongal Kootu / Kadamba kootu, also sometimes referred to as Ezhukari Kootu (7-Karikootu), has 7 seasonal vegetables. Pongal festival itself is a harvest festival, to show gratitude to the Mother Nature to help us harvest nicely with enough monsoon. So the natural vegetables harvested like Potato, Sweet Potato, Broad beans, Raw Banana, Pumpkin, Ash gourd and lima beans. With all these 7 vegetables,  this pongal kootu is made with all these rich seasonal vegetables and offered on the day of Pongal Festival (Harvest Festival). Some of us in down south of TamilNadu make this Pongal kootu in a different way. They actually make kootu as same as the Thiruvatharai Thalagam.

Recipe card to make Pongal Kootu

Kadamba Kootu / Pongal Kootu
Pin Recipe

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.
Kadamba Kootu / Pongal Kootu
Pongal Kootu
(Visited 16,560 times, 4 visits today)

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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!

10 Comments Hide Comments

venky says:
January 25, 2013 at 1:35 am

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

Reply
subbuskitchen says:
January 25, 2013 at 7:55 am

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

Reply
Amarjit Mahi says:
May 20, 2013 at 10:13 pm

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.

Reply
Chithra Narasimhan says:
February 15, 2014 at 7:39 am

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

Reply
Anonymous says:
January 13, 2015 at 9:21 am

This dish is exactly like thiruvadhirai kootu

Reply
vinotha GM says:
January 14, 2017 at 1:26 am

thnk you mami this is a wonderful recipe thanks one again!!!!!!!!!!! thumbs upppppppp

Reply
sunitha says:
January 14, 2018 at 11:14 am

Thank you so much for the recipes. thank you

Reply
Shanti says:
February 1, 2018 at 6:24 am

Dear Mami
Like all other i am your ardent fan from USA NJ. I feel confident in cooking all your receipes.Thanks a lot for posting the receipes for many of who live far away from their motherland.

Reply
Sowmya Venkatachalam says:
February 1, 2018 at 9:12 am

Thank you so much Santi in taking time to share your feedback. Please keep trying the recipes and share your comments and suggestions

Reply
Raji says:
January 14, 2019 at 10:16 pm

Superb and thanks for sharing this useful festive tips

Reply

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