Pongal 7 Curry Kootu (7 Vegetables Curry)
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Pongal is celebrated as a Thanksgiving Day when people show gratitude to the Sun God for giving bumper harvest and pray for his grace to shower abundance and prosperity in the coming days. It is also the day when Sun begins its northward journey, causing change of season.Newly harvested rice is cooked with milk and Jaggery called Pongal. Along with this sweet this mixed vegetable curry with newly harvested root vegetables and green vegetables are made in large quantity which is kept for the next day also.
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Ingredients
- Few pieces from each vegetable like: Yellow pumpkin Ash-gourd, Field beans(Mochai), Arbi/Tara root/Sepan kizhangu, Drumstick, Broad beans, Sweet potato, Carrot etc.,
- Tamarind juice extracted from a large size lemon 750 ml
- Thur dal 1 cup pressure cooked
- Turmeric powder & Salt to taste Curry leaves
- Jagerry piece a small gooseberry size
- Mustard seeds
- Oil 3 tea spoons
- Hing powder 1/4 tea spoon
- For Curry Gravy:
- Coriander seeds 3 tb spoons
- Chana dal bengal gram 1 tb spoon
- Urad dal 2 tea spoon
- Red chillies 8
- Fenugreek seeds Vendhayam 1/4 tea spoon
- Oil 2 tea spoons
- Freshly grated coconut 2 tb spoons
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Instructions
- In a pan heat oil and fry all the items given under curry gravy except coconut to golden brown, keep aside. In the same pan fry the coconut till the colour starts to change and add to the roasted items. Once the stuff gets cooled grind them to paste.
- In a broad pan or cooker bottom add all the veggies with tamarind water, salt and turmeric powder. Allow them to boil till the veggies become soft.
- Add the hing powder, Jaggery and boiled Thur dal and mix well.let them boil for 3 minutes. Now add the ground paste to it and mix well.
- Add more fresh curry leaves. Let them all boil together for 5 minutes. Now switch off the stove. Do the seasoning in oil with mustard seeds and curry leaves and add to the kootu.
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subhashni venkatesh
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Love your traditional bowl and of course the recipes.