A quick and easy mixed vegetable Poricha Kuzhambu for weeknight dinner with any leftover vegetables in the refrigerator. Also called the mixed vegetable poricha kootu, this works great with rice, idli, or dosai!
I love Poricha kuzhambu and the most frequent vegetable that I use is podalangai (snake gourd). Recently after marriage, I made a recipe notebook in which I wrote all the recipes given by my mother.
They are written so beautifully by me and I can’t believe I had that kind of handwriting back in my early (read very early) the twenties. Now when I write recipes, I make sure to re-read them right away as there are instances when I come back to it in a few days and can’t understand what I wrote.
Amma had a different set of ingredients to grind when making poricha kuzhambu with just one vegetable and when doing it with mixed vegetables. I already have podalangai (snake gourd) poricha kuzhambu recipe in the blog, so thought I will also write about the mixed vegetable Kootu.
Amma usually plans to make idli or dosai on the nights when she makes poricha kuzhambu as they pair really well. I really like the mixed vegetable version as I can use any leftover vegetables I have in the refrigerator.
Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - easy
Ingredients to make Mixed Vegetable Poricha Kuzhambu - serve 4
- Potato - 2 medium (chopped finely)
- Carrot - 2 (chopped finely)
- Cabbage - 1 cup (chopped)
- Peas - ½ cup
- Tuvaram paruppu / Toor Dal - ½ cup
- Sambhar powder - ½ tsp
- Turmeric powder - ½ tsp
- Salt - to taste
To fry and grind -
- Oil - 2 tsp
- Ullutham paruppu / urad dal - 2 tbsp
- Red chili - 4
- Black pepper corn - 1 tsp
- Cumin seeds - 1 tsp
- Coconut - ½ cup (grated)
To season -
- Oil (preferably coconut oil) - 2 tsp
- Mustard seeds - 1 tsp
- Ullutham paruppu / urad dal - 2 tsp
- Curry leaves - few
- Asafetida - ⅛th tsp
Procedure to make Mixed Vegetable Poricha Kuzhambu -
- Wash and cook the toor dal until soft and mushy. Keep it aside.
- Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.
Then add the turmeric powder and sambhar powder and cook until the vegetables are soft.
Add salt and let it cook for about 5 more minutes.
- In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.
- Once the vegetables are cooked, add the ground paste along with the cooked toor dal and mix well. Adjust the consistency of the kootu based on your preference.
Let it simmer for about 5 to 7 minutes.
Fry the seasonings in coconut oil and add it to the kootu.
Serve with rice, idli, dosai, or chapatti.
Other No Onion No Garlic Recipes
- Coconut Mint Chutney | Pudina Chutney
- Moong Dal Chilla | Moong Cheela
- Green Cutlets - Lentil Patties With Greens
- Podalangai Curry | South Indian Dry Snake Gourd Curry
Recipe
Equipment
- ▢ Stove
- ▢ Knife
- ▢ Cooking Pot
Ingredients
- ▢ 2 Potato medium chopped finely
- ▢ 2 Carrot chopped finely
- ▢ 1 cup Cabbage chopped
- ▢ ½ cup Peas
- ▢ ½ cup Tuvaram paruppu / Toor Dal
- ▢ ½ teaspoon Sambhar powder
- ▢ ½ teaspoon Turmeric powder
- ▢ Salt to taste
To fry and grind -
- ▢ 2 teaspoon Oil
- ▢ 2 tablespoon Ullutham paruppu / urad dal
- ▢ 4 Red chili
- ▢ 1 teaspoon Black pepper corn
- ▢ 1 teaspoon Cumin seeds
- ▢ ½ cup Coconut grated
To season -
- ▢ 2 teaspoon Oil preferably coconut oil - 2 tsp
- ▢ 1 teaspoon Mustard seeds
- ▢ 2 teaspoon Ullutham paruppu / urad dal
- ▢ Curry leaves few
- ▢ ⅛ teaspoon Asafetida
Instructions
- Wash and cook the toor dal until soft and mushy. Keep it aside.
- Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.
- Then add the turmeric powder and sambhar powder and cook until the vegetables are soft.
- Add salt and let it cook for about 5 more minutes.
- In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.
- Once the vegetables are cooked, add the ground paste along with the cooked toor dal and mix well. Adjust the consistency of the kootu based on your preference.
- Let it simmer for about 5 to 7 minutes.
- Fry the seasonings in coconut oil and add it to the kootu.
- Serve with rice, idli, dosai or chapatti.
Nutrition
More Kootu
- Parangikai Paal Kootu | Tender Yellow Pumpkin Kootu
- Keerai Molagootal | Spinach Kootu | Keerai Kootu
- Pavakkai Pitlai | Bitter gourd Pitlai
- Kathirikkai Gothsu | Eggplant Gothsu | Brinjal Gothsu
Mixed Vegetable Poricha Kuzhambu
Equipment
- Stove
- Knife
- Cooking Pot
Ingredients
- 2 Potato medium chopped finely
- 2 Carrot chopped finely
- 1 cup Cabbage chopped
- ½ cup Peas
- ½ cup Tuvaram paruppu / Toor Dal
- ½ teaspoon Sambhar powder
- ½ teaspoon Turmeric powder
- Salt to taste
To fry and grind –
- 2 teaspoon Oil
- 2 tablespoon Ullutham paruppu / urad dal
- 4 Red chili
- 1 teaspoon Black pepper corn
- 1 teaspoon Cumin seeds
- ½ cup Coconut grated
To season –
- 2 teaspoon Oil preferably coconut oil – 2 tsp
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham paruppu / urad dal
- Curry leaves few
- ⅛ teaspoon Asafetida
Instructions
- Wash and cook the toor dal until soft and mushy. Keep it aside.
- Chop all the vegetables and place them in a pot. Add enough water to cover the vegetables.
- Then add the turmeric powder and sambhar powder and cook until the vegetables are soft.
- Add salt and let it cook for about 5 more minutes.
- In the meantime, fry all the ingredients mentioned under the table and grind it to a smooth paste when it cools down.
- Once the vegetables are cooked, add the ground paste along with the cooked toor dal and mix well. Adjust the consistency of the kootu based on your preference.
- Let it simmer for about 5 to 7 minutes.
- Fry the seasonings in coconut oil and add it to the kootu.
- Serve with rice, idli, dosai or chapatti.
