Kadamba Kootu | Pongal Kootu
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.
Servings: 4 people
Calories: 104kcal
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 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Coriander seeds
- ½ cup Grated Coconut
- ¼ teaspoon Fenugreek seeds
- 1 teaspoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon 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
Nutrition
Serving: 0.75cup | Calories: 104kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 90mg | Fiber: 5g | Sugar: 3g