Mixed Vegetable Curry / South Indian Pongal Kootu Recipe

Mixed Vegetable Curry / South Indian Pongal Kootu Recipe

AuthorAnkita

RatingDifficultyIntermediate

An Overview On South Indian Pongal Kootu:

 Pongal Kootu or Mixed Vegetable Curry is a blend of several vegetables and it is every food lover's delight. It is an authentic festive dish and usually prepared on the day of Pongal or Makara Sankaranthi in South India, as an accompaniment for Chakkara Pongal and Ven Pongal. It is popular in the states of Tamil Nadu, AndhraPradesh and Karnataka and each region has its own version of making this delicious South Indian accompaniment that can instantly spruce up any meal with spice and tang.

Mixed Veg Pongal Kootu is a glorious concoction of slow-boiled vegetables with the blend of byadagi red chili powder and aromatic coriander powder tempered with dancing mustard seeds and sizzling roasted curry leaves. It is a flavorful sophisticated side dish that has been prepared on the day of Makara Sankaranthi since several decades. A variety of vegetables are harvested during the month of January, i,e (Thai Madham in Tamil) and as a thanksgiving to the Mother Nature, Chakkara Pongal, Ven Pongal and this Mixed Veg Kootu is prepared and offered to the Sun God. The celebration of Pongal festival and the traditional dishes that are prepared consecutively for three days with ardent fervor, is very much rooted to its culture and rituals. The festival is dated back to the Sangam Age which indicates that Pongal and Mixed Veg Pongal Kootu have traveled a long way in Tamil Cuisine.

Each region has its own version of making this lucrative dish though every version includes a number of vegetables including roots and tubers. For example, in some places they make it plain with just the basic spice powders and some others make it more spicy with roasted spice powder made of spices like coriander seeds, urad dal, dried red chili, methi seeds, chana dal and cumin seeds. Yet other versions include coconut spice paste in the dish to make it more delectable. Though all the versions do not include ginger or garlic, the modern versions of the present decade may slightly vary from the traditional method. Similarly, in some states they use tamarind water to bring out the tangy taste and some other states use only tomatoes.

Much interestingly, this Pongal Kootu is slightly different from the traditional Ezhu Curry Kootu (Kootu made of seven vegetables) as it does not restrict itself to the limitation of just seven vegetables. It includes an umpteen number of vegetables that ultimately makes the kootu all the more colorful  and palatable. Thus it becomes nutritious and wholesome as it comes with the benefit of many vegetables in one pot.

Here is the recipe of this irresistible Mixed Veg Pongal Kootu and I have given the plain version of making it as it is simple and quick to make within minutes yet so delicious.

Ingredients Required To Make Mixed Vegetable Curry / South Indian Pongal Kootu Recipe

[cooked-ingredient]

How To Make Mixed Vegetable Curry / South Indian Pongal Kootu Recipe

Tips and Tricks To Make Mixed Vegetable Curry / South Indian Pongal Kootu Recipe

* Wash the regular vegetable, tubers and roots separately as the latter tend to have more mud and soil while washing.

• Add the roots in a separate vessel and boil for five minutes with a pinch of salt and turmeric powder to avoid itchiness and add it to the kootu after draining the water.
• Gooseberry is one special ingredient that has been added  in this particular dish since ages, not only for its taste but also for the miraculous benefits it holds and as much as possible do add this "Avvai Thandha Nellikani" while you make this kootu to enjoy its benefits to the fullest.
• Use either sesame oil or groundnut oil for tempering to get the native aroma.
• Byadagi Red Chili Powder is one variety that gives nice color and required fiery flavor and you get it at all Indian stores. But you can also use any regular red chili powder to make this kootu.
• Keep the flame in simmer or medium mode throughout the process as the essence of all the vegetables gets seeped into the dish perfectly in slow cooking.
• Do not chop the vegetables too small because you will get a good crunchy effect only if you dice them slightly big and it will look too good and colorful if you dice them evenly.
• Be liberal about the usage of oil because you do not add water at all (except a sprinkle at the beginning) till the end.
• You can also use roasted curry leaves for garnishing.
• You can refrigerate for two to three days and use it as main dish for rice and as accompaniments for Idli, Dosa, Uthappam, Chapathi, Appam, Idiyaapam and Kuzhi Paniyaram and I would vouch for all the combinations.