You are here: Home> Cuisine > Indian Veg Recipes > South Indian > Tamil Nadu Food > Pongal Kootu, South Indian Mixed Vegetable Curry
Pongal Kootu | South Indian Mixed Vegetable Curry | Tamil Nadu Kootu Curry | Traditional Pongal Kootu |
Tarla Dalal
• 22 December, 2017
Table of Content
About Pongal Kootu, South Indian Mixed Vegetable Curry
|
|
Ingredients
|
|
Methods
|
|
For the paste
|
|
Pressure cooking toovar dal
|
|
How to make Pongal Kootu
|
|
Nutrient values
|
Pongal Kootu | South Indian Mixed Vegetable Curry | Tamil Nadu Kootu Curry | Traditional Pongal Kootu |
Pongal Kootu is a traditional South Indian delicacy prepared especially during Makar Sankranti and Pongal festivals. It brings together a hearty mix of seasonal vegetables such as red pumpkin, raw banana, and yam, combined with protein-rich toovar dal, making it a wholesome and comforting curry. The unique blend of vegetables and lentils gives the dish a satisfying texture and deep flavour, making it a festive favourite across Tamil Nadu.
What sets this South Indian Mixed Vegetable Curry apart is the aromatic paste made from chana dal, coriander seeds, urad dal, pandi chillies, and grated coconut. Lightly roasted before grinding, these ingredients release earthy and nutty notes that perfectly complement the natural sweetness of pumpkin and the rustic flavour of yam. The addition of coconut gives the kootu its characteristic richness and smoothness, balancing the spice beautifully.
This Tamil Nadu Kootu Curry also features the tangy depth of tamarind pulp, which enhances the dish with a mild sourness that pairs well with the creamy dal and vegetables. Slow cooking allows the vegetables to absorb the flavours of the spice paste, resulting in a thick, curry-like consistency. As it cools, the flavours deepen further, making Pongal Kootu even more delightful when enjoyed after resting.
An essential component of Traditional Pongal Kootu is the aromatic tempering prepared with coconut oil, mustard seeds, and curry leaves. The tempering not only elevates the taste but also infuses the entire dish with authentic South Indian fragrance. Adding it at the end ensures that the fresh aroma of curry leaves remains intact, making every bite warm and flavourful.
Nutritionally, Pongal Kootu is packed with fiber, vitamins, minerals, and plant-based protein, owing to its diverse vegetables and dal. The use of pumpkin and raw banana makes the dish naturally energising, while tamarind offers digestive benefits. Although coconut adds richness, it also provides healthy fats in moderation. This balance makes the dish hearty yet nourishing, suitable for regular meals when paired with rice, dosa, or pongal.
Overall, Pongal Kootu is a wholesome, flavour-dense mixed vegetable curry that captures the essence of Tamil festive cooking. Its combination of lentils, vegetables, roasted spices, and coconut creates a harmonious blend of tastes—tangy, mildly spicy, creamy, and earthy. Whether served with hot rice, Ven Pongal, or dosa, this traditional preparation remains a comforting and beloved dish in South Indian homes.
Tags
Soaking Time
0
Preparation Time
35 Mins
Cooking Time
4 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
39 Mins
Makes
15 servings
Ingredients
For The Paste
1/2 tsp oil
1/2 tbsp chana dal (split Bengal gram)
1 tbsp coriander (dhania) seeds
4 pandi chillies , broken into pieces
1 tsp urad dal (split black lentils)
1/4 cup grated coconut
for Pongal Kootu
1/2 cup toovar (arhar) dal
1/4 tsp turmeric powder (haldi)
3/4 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup raw banana cubes
1/2 cup yam (suran) cubes
1/4 cup tamarind (imli) pulp
salt to taste
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
Method
For the paste
- Combine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes.
- Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside.
How to proceed
- Combine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.
- Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
- Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add this to the kootu and mix well.
- Serve hot.
Pongal Kootu, South Indian Mixed Vegetable Curry recipe with step by step photos
-
-
To make the Paste, in small non-stick pan, add 1/2 tsp oil, 1/2 tbsp chana dal (split Bengal gram), 1 tsp urad dal (split black lentils), 1 tbsp coriander (dhania) seeds, 4 pandi chillies , broken into pieces and sauté on a medium flame for 2 minutes.
-
Cool completely, Add 1/4 cup grated coconut.
-
Add 5 tbsp. of water in a mixer and blend till smooth. Keep aside.
-
-
-
To make the Pongal Kootu, South Indian Mixed Vegetable Curry | wash the 1/2 cup toovar (arhar) dal thoroughly.
-
Drain the dal using a strainer.
-
Transfer the washed dal into a pressure cooker.
-
Add 1/4 tsp turmeric powder (haldi) and 1¼ cups of water in a pressure cooker, mix well.
-
Pressure cook for 4 whistles.
-
Allow the steam to escape before opening the lid.
-
-
-
To make the Pongal Kootu, South Indian Mixed Vegetable Curry, Transfer the dal into the deep non-stick pan.
-
Add 3/4 cup red pumpkin (bhopla / kaddu) cubes.
-
Add 1/2 cup raw banana cubes.
-
Add 1/2 cup yam (suran) cubes.
-
Add 1/4 cup tamarind (imli) pulp, salt to taste and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.
-
Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
-
Heat the 1 tbsp coconut oil in a small non-stick pan.
-
Add 1/2 tsp mustard seeds ( rai / sarson).
-
Add curry leaves (kadi patta) and sauté on a medium flame for 30 seconds.
-
Add this to the kootu and mix well.
-
Serve Pongal Kootu, South Indian Mixed Vegetable Curry hot.
-
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 52 cal |
| Protein | 1.7 g |
| Carbohydrates | 6.8 g |
| Fiber | 1 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 5.2 mg |
Click here to view Calories for Pongal Kootu, South Indian Mixed Vegetable Curry
The Nutrient info is complete
Muthassipachakam
May 11, 2016, 3:55 p.m.
Nice work. If you like indian food and want to know the recipe follow us at www.muthassipachakam.com
Archana
Feb. 3, 2016, 10:30 a.m.
Pongal Kootu.. Thank you for the recipe.. I was looking out for this recipe.. as Pongal festival is just round the corner.. The recipe is just perfect..
