Kadamba Kootu | Pongal Kootu
sometimes referred to as Ezhukari Kootu (7-Karikootu), has 7 seasonal vegetables.

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Ingredients

Adjust Servings:
1 Lemon Size Tamarind
1/2 Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
1 Sweet Potato
1 Potato
1 Raw Banana
100 gms Pumpkin (Yellow)
100 gms Ashgourd (White Pumpkin)
1/4 Cup Mochai (Lima Beans)
10 Broad Beans
For Grinding
8 Red Chili
1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Tablespoon Coriander Seeds
1/2 Cup Grated Coconut
1/4 Teaspoon Fenugreek seeds
1 Teaspoon Oil
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
a Pinch Asafoetida (Asafetida / Hing)
1 Red Chili
Few Curry Leaves

Made with all these rich seasonal vegetables and offered on the day of Pongal Festival (Harvest Festival).

Features:
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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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.
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 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 kootu in a different way. They actually make kootu as same as the Thiruvatharai Thalagam.
Lets go the recipe now…

Video Making of Pongal kootu | Kadamba Kootu

Pongal Kootu | Kadamba Kootu
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Steps

1
Done
5 mins

Preparing Veggies

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

2
Done
10 mins

Soaking Tamarind

Extract the tamarind juice and keep it aside.

3
Done
5 mins

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

4
Done
2 mins

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.

5
Done
10 mins

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

6
Done
5 mins

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

7
Done
2 mins

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

8
Done

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.

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!

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10 Comments Hide Comments

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

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.

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.

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