Mixed Vegetable Poricha Kootu

Recipe Card for making Poricha Kootu

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Vegetable Poricha Kootu

Course: Accompaniment, Stew (Kootu)

Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Pressure Cooker
• Mixer Grinder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 268kcal

Author: Sowmya Venkatachalam

Poricha Kootu is a comfort south indian food where the steamed vegitables are cooked in coconut and lentil gravy. We don't add tamarind in Poricha Kootu / Poricha Kuzhambu. It's a traditional kootu variety which is served as an accompaniment to Sambar / Rasam rice.

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Ingredients

Vegetables

• 1 nos Carrot
• 1 nos Potato
• 15 nos Beans
• 50 grams Cucumber
• 1 handful green peas

Other Ingredients

• 3 tbsp Moong dal
• ¼ tsp Turmeric Powder
• 1 tsp Salt adjust to your taste

For making Coconut Masala Paste

• 2 tbsp Grated Coconut
• 1 tsp Cooking Oil
• 1 nos Red Chili
• ½ tsp Cumin Seeds
• 1 tsp Peppercorns

For Tempering

• 1 tsp Cooking Oil
• 1 tsp Mustard seeds
• 1 tsp Split Urad Dal
• 1 sprig Curry leaves

Instructions

Preparation

• Clean and finely chop the vegetables and soak them in water to avoid decolorization of some of the vegetables.
• Add the moong dal in a vessel with a pinch of turmeric powder and pressure cook the dal over 3 whistles. Once cooked mash the dal and keep it ready

Making of Coconut Masala

• Heat oil in a pan and add the grinding ingredients - grated coconut, red chili, cumin seeds and pepper.
• Fry all the ingredients till the coconut turns golden brown color. Add the fried ingredients to the mixer and grind it to a nice paste and keep it ready

Let's start making the Kootu

• Heat the pan and add the chopped vegetables and turmeric powder. Add water to cook the vegetables. You can cover the pan to enable faster cooking.
• Check intermittently to see the vegetables are cooked. When the vegetables are half cooked, add salt and allow it to cook completely.
• Now add the smashed dal and mix well. Allow the vegetables and dal to boil in medium flame
• Now add the ground paste and mix well. Adjust the salt it needed
• Keep the flame in medium and cook the stew for 5 more minutes and switch off the flame

Tempering

• Heat oil in another pan, add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry it till it turns golden brown color. Finally add chopped curry leaves and mix well.
• Remove the seasoned ingredients from flame and add it to the cooked poricha kootu/stew
• The delicious and yummy Mixed Vegetable Poricha Kootu is ready to serve. This goes well with any Thugayal/Rasam/Kuzhambu varieties

Video

Notes

1. You can add the vegetables of your choice to make the Porcha Kootu. For example you can add snake gourd, pumpkin, etc., 
2. Instead of Moong dal, you can also add Thuvar Dal to enhance the taste. 

Nutritional Info

Nutrition Facts

Vegetable Poricha Kootu

Amount Per Serving (1 cup)

Calories 268 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1.6g10%

Trans Fat 0.1g

Sodium 224mg10%

Potassium 589mg17%

Carbohydrates 39g13%

Fiber 13g54%

Sugar 5.1g6%

Protein 14g28%

Vitamin A 48IU1%

Vitamin C 15mg18%

Calcium 4mg0%

Iron 20mg111%

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

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Method with Step by Step pictures:

• Clean and finely chop the vegetables and soak them in water to avoid decolorization of some of the vegetables.
• Add the moong dal in a vessel with a pinch of turmeric powder and pressure cook the dal over 3 whistles.  Once cooked mash the dal and keep it ready

• Heat oil in a pan and add the grinding ingredients – grated coconut, red chili, cumin seeds and pepper.  Fry all the ingredients till the coconut turns golden brown color. Add the fried ingredients to the mixer and grind it to a nice paste and keep it ready

• Heat the pan and add the chopped vegetables and turmeric powder. Add water to cook the vegetables.
• When the vegetables are half cooked, add salt and allow it to cook completely. Now add the smashed dal and mix well

• Allow the vegetables and dal to boil in medium flame.
• Now add the ground paste and mix well. Adjust the salt it needed

• Keep the flame in medium and cook the stew for 5 more minutes and switch off the flame

• Heat oil in another pan, add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry it till it turns golden brown color. Finally add chopped curry leaves and mix well. Remove the seasoned ingredients from flame and add it to the cooked poricha kootu/stew

• The delicious and yummy Mixed Vegetable Poricha Kootu is ready to serve. This goes well with any Thugayal/Rasam/Kuzhambu varieties

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!