Mixed Vegetable Poricha Kuzhambu Mixed Vegetable Poricha Kootu

I love Poricha kuzhambu and the most frequent vegetable that I use is podalangai (snake gourd). Recently after marriage, I made a recipe notebook in which I wrote all the recipes given by my mother. They are written so beautifully by me and I can’t believe I had that kind of handwriting back in my early (read very early) the twenties. Now when I write recipes, I make sure to re-read them right away as there are instances when I come back to it in a few days and can’t understand what I wrote. Amma had a different set of ingredients to grind when making poricha kuzhambu with just one vegetable and when doing it with mixed vegetables. I already have podalangai (snake gourd) poricha kuzhambu recipe in the blog, so thought I will also write about the mixed vegetable Kootu. Amma usually plans to make idli or dosai on the nights when she makes poricha kuzhambu as they pair really well. I really like the mixed vegetable version as I can use any leftover vegetables I have in the refrigerator. Preparation time – 10 minutesCooking time – 30 minutesDifficulty level – easy

Ingredients to make Mixed Vegetable Poricha Kuzhambu – serve 4

Potato – 2 medium (chopped finely) Carrot – 2 (chopped finely) Cabbage – 1 cup (chopped) Peas – ½ cup Tuvaram paruppu / Toor Dal – ½ cup Sambhar powder – ½ tsp Turmeric powder – ½ tsp Salt – to taste

To fry and grind –

Oil – 2 tsp Ullutham paruppu / urad dal – 2 tbsp Red chili – 4 Black pepper corn – 1 tsp Cumin seeds – 1 tsp Coconut – ½ cup (grated)

To season –

Oil (preferably coconut oil) – 2 tsp Mustard seeds – 1 tsp Ullutham paruppu / urad dal – 2 tsp Curry leaves – few Asafetida – ⅛th tsp

Procedure to make Mixed Vegetable Poricha Kuzhambu –

Wash and cook the toor dal until soft and mushy. Keep it aside.

Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.

Then add the turmeric powder and sambhar powder and cook until the vegetables are soft.

Add salt and let it cook for about 5 more minutes.

In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.

Once the vegetables are cooked, add the ground paste along with the cooked toor dal and mix well. Adjust the consistency of the kootu based on your preference.

Let it simmer for about 5 to 7 minutes.

Fry the seasonings in coconut oil and add it to the kootu.

Serve with rice, idli, dosai, or chapatti.

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