Kootu is one of the popular recipes in South Indian cuisine. We make different varieties of kootu with different veggies. Usually, for kootu we don’t add tamarind. Also, most of the houses moong dal is used for making kootu. We use toor dal also for making poricha kootu. This mixed veg poricha kootu, that is how we call at home, is one the healthy and simple recipe, which my athai makes for us. During our childhood days, for all the summer vacation my athai’s family used to visit us. It is a big family get-together time for us. All the siblings of my dad will be with us for 2 weeks. This classic poricha kootu is made in a big vessel and I still vividly remember that vessel too. Hot rice, Mixed veg kootu, poricha appalam (fried papad) used to a heavenly combo. We also pair this with some homemade cut mango pickle or avakkai pickle to enhance the taste. I was asking my cousin to share my athai’s recipe for making this poricha kootu and she told me it is such a simple recipe and even coconut is not added in this recipe. I always wanted to make this and home and document the traditional heirloom recipe in Jeyashris kitchen. Try out this simple, no onion garlic, healthy kootu recipe. You can mix this with rice or pair it with Vatha kuzhambu rice too. Also check out
Cabbage poricha kootuTomato kootuKothavarangai kootuChow chow kootuKeerai thandu mor kootu
Mixed vegetable kootu recipe
Wash and add 1.5 cups of water to the toor dal.In a pressure cooker add the toor dal and ¼ tsp turmeric powder, a pinch of asafoetida.
Cook till 4 whistles.
In a pan add the veggies, sambar powder, ¼ tsp turmeric powder and asafoetida.Add 1 cup of water.
Cover this and cook for 10 minutes.
Once the veggies are soft, add the cooked toor dal.
Mix well and boil this for 2-3 minutes.
Adjust water to bring it to the right consistency.
Once the mustard seeds splutter and the dal turns golden brown add this to the poricha kootu.
Mix well.
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