Name: Pongal 7 Curry Kootu (7 Vegetables Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Few pieces from each vegetable like: Yellow pumpkin; 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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Recipes

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.

Prep Time 15

Cook Time 30

Total Time 45

Served AsLunch

CuisineSouth Indian

Servings

Ingredients

Instructions

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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.
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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.
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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.
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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.