Pongal 7 Curry Kootu (7 Vegetables Curry)

Pongal 7 Curry Kootu (7 Vegetables Curry) - Plattershare - Recipes, food stories and food lovers

About Pongal 7 Curry Kootu (7 Vegetables Curry)

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.
5 from 5 votes
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Recipe Time & More

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served AsLunch
Servings - 4


  • 1-2 piece Yellow Pumpkin ash-gourd, field beans(mochai), arbi/tara root/sepan kizhangu, drumstick, broad beans, sweet potato, carrot etc.,, or vegetable from each vegetable like
  • a large Tamarind Juice or lemon extracted from size lemon
  • 1 cup Thur Dal 1 Cup Pressure Cooked thur dal pressure cooked
  • to leaves Turmeric Powder or salt, or curry salt taste curry
  • a piece Gooseberry or jagerry jagerry size
  • Mustard Seeds
  • 3 spoons Oil tea
  • 1/4 spoon Hing Powder tea
  • Curry or gravy for gravy
  • 3 spoons Coriander Seeds tb
  • Chana Dal bengal gram 1 tb spoon
  • 2 spoon Urad Dal tea
  • 8 Red Chillies
  • 1 / Fenugreek Seeds vendhayam tea spoon
  • 2 spoons Oil tea
  • 2 spoons Grated Coconut freshly tb


  • 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.
    Pongal 7 Curry Kootu (7 Vegetables Curry) - Plattershare - Recipes, food stories and food lovers
  • 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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5 from 5 votes

subhashni venkatesh
subhashni venkatesh


5 from 5 votes

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