Mixed Veg Kootu Recipe | Kadhamba Kootu Recipe

Mixed Veg Kootu Recipe / Kadhamba Kootu with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This kootu is made with a medley of vegetables and the Tamil word Kadhamba Kootu here refers to the ‘Assortment’ which literally means a variety of veggies, cooked in a coconut-based gravy and finally seasoned. I have used a mixture of both the country and English veggies, but you can go ahead with the availability or use seasonal veggies. Furthermore, I have given a list of some legumes/pulses which can be added to this kootu (refer tips section) and it is more or less similar to the 7 Kari Kootu, specially prepared on the day of Pongal/Sankranti. As so many veggies are used in a single dish, this kootu is packed with nutrition and sure a colourful treat to the eyes and tummy. It goes well with Khara Pongal, Sakarrai Pongal, Sambar Sadham etc.

Check my other  Kootu Recipes like

• Pongal Puli Curry
• Keerai / Spinach Kootu
• Lady’s Finger Tamarind Kootu
• Kerala Kootu Curry

Mixed Veg Kootu Recipe

Mixed Veg Kootu Recipe | Kadhamba Kootu Recipe

Priya Santhamohan

Mixed Veg Kootu Recipe / Kadhamba Kootu recipe is made with a medley of vegetables, cooked in a coconut-based gravy and finally seasoned. It is more or less similar to the 7 Kari Kootu, specially prepared on the day of Pongal/Sankranti.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Festival Recipes, Kootu Recipes, Pongal Recipes

Cuisine South Indian

Servings 4 People

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Mixed Vegetables / காய்கறி
• 2 tbsp Toor Dal / துவரம்பருப்பு
• 2 Cups Water / தண்ணீர்
• 1 Small Gooseberry Sized Tamarind / புளி
• 3 tsp Oil / எண்ணெய்
• 1 Onion / பெரிய வெங்காயம்
• 1 Tomato / தக்காளி
• ¼ tsp Turmeric Powder / மஞ்சள்தூள்
• Salt / உப்பு As Required

To Roast & Grind

• 2 tsp Oil / எண்ணெய்
• 3 tsp Coriander Seeds / கொத்தமல்லி விதை
• 1 tsp Channa Dal / கடலைப்பருப்பு
• ½ tsp Jeera / சீரகம்
• ⅛ tsp Methi Seeds / வெந்தயம்
• 7 to 8 Red Chilli / வரமிளகாய்
• 2 tbsp Grated coconut / துருவிய தேங்காய்

To Temper

• ½ tbsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• ½ tsp Jeera / சீரகம்
• 1 Red Chilli / வரமிளகாய்
• 1 Generous Pinch Hing / பெருங்காயம்
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• Chop the onion, tomato and all the veggies finely. Then rinse 2 tbsp of toor dal well and pressure cook it for 3 to 4 whistles with 1 cup of water. Soak tamarind in 1/2 cup of hot water for 20 minutes, extract tamarind juice and discard the pulp.
• The ingredients kept in the first pic are 'To Roast and Grind'. The ingredients kept in the second pic are 'To Temper'.
• Heat 2 tsp of oil in a pan, then add the onion, tomato and saute till translucent. Now, add all the chopped veggies.
• Pour 2 cups of water (I used 1 cup of water used for cooking toor dal), then add the turmeric powder and required salt. Cook for 5 to 6 minutes in medium flame, till the veggies, turn soft but not mushy.
• To another pan, pour 1 tsp of oil and add all the ingredients (except coconut) listed in the table 'To Roast and Grind'. Roast everything in low flame till golden colour. Switch off the flame, then add the grated coconut and give a quick stir.
• Transfer the roasted ingredients to a mixer and grind it to a smooth paste by pouring very little water. Once the veggies get cooked, pour the tamarind water and ground coconut paste.
• Mix well and give a boil for 3 minutes, till the veggies and the coconut paste blends well. Finally, heat  2 tsp of oil in a small tadka pan and temper with the ingredients given in the table 'To Temper'.
• Pour the tempered ingredients over the kootu and mix everything well.

  Serve this Kadhamba Kootu Recipe with hot rice and Tomato Rasam.

Video

Notes

Tips for Kadhamba Kootu Recipe

1. I used a mixture of both country and English vegetables, use little quantity in each veggie, as it yields a lot after cooking.
2. Other country veggies like yam, cluster beans, chayote, snake gourd, ash gourd, bitter gourd, pumpkin, raw banana etc can also be used.
3. Also legumes and pulses like red beans, bengal gram, brown peas, chick peas,cow peas, moong beans, peanuts, field beans etc can also be used.
4. If using legumes or pulses, soak and cook separately and then add to the Kadhamba Kootu Recipe.
5. If you need the dish a bit sweeter, add sweet potato and pumpkin little extra.
6. Also chop all the veggies in equal size, for even cooking.
7. Cook the veggies till soft but not mushy, it should retain the shape.
8. Pour the tamarind juice, only after the veggies get cooked. If you add it before, the veggies will never get cooked.
9. Toor dal can be replaced with moong dal. Addition of dal gives thickness to the curry, but you can skip it too.
10. Tempering, at last, helps to retain the aroma for a long time. Use sesame oil or ghee or coconut oil for tempering which lends a nice aroma.
11. This Mixed Veg Kootu Recipe taste too good on the next day. Also, it stays good for 2 to 3 days under refrigeration.

Keyword Kadhamba Kootu Recipe, Mixed Veg Kootu Recipe

Kadhamba Kootu Recipe

Method for Mixed Veg Kootu Recipe

1. Chop the onion, tomato and all the veggies finely. Then rinse 2 tbsp of toor dal well and pressure cook it for 3 to 4 whistles with 1 cup of water. Soak tamarind in 1/2 cup of hot water for 20 minutes, extract tamarind juice and discard the pulp. 

2. The ingredients kept in the first pic are ‘To Roast and Grind‘. The ingredients kept in the second pic are ‘To Temper‘.

3. Heat 2 tsp of oil in a pan, then add the onion, tomato and saute till translucent. Now, add all the chopped veggies.

4. Pour 2 cups of water (I used 1 cup of water used for cooking toor dal), then add the turmeric powder and required salt. Cook for 5 to 6 minutes in medium flame, till the veggies, turn soft but not mushy.

5. To another pan, pour 1 tsp of oil and add all the ingredients (except coconut) listed in the table ‘To Roast and Grind‘. Roast everything in low flame till golden colour. Switch off the flame, then add the grated coconut and give a quick stir.

6. Transfer the roasted ingredients to a mixer and grind it to a smooth paste by pouring very little water. Once the veggies get cooked, pour the tamarind water and ground coconut paste.

7. Mix well and give a boil for 3 minutes, till the veggies and the coconut paste blends well. Finally, heat  2 tsp of oil in a small tadka pan and temper with the ingredients given in the table ‘To Temper‘.

8. Pour the tempered ingredients over the kootu and mix everything well.

Serve this Kadhamba Kootu Recipe with hot rice and Tomato Rasam.

Brahmin Vegetable Kootu Recipe