Pongal special Kootu kai curry / mochakai curry

by - January 19, 2011



This curry is same as Thiruvathirai Ezhu(7) kari kuzhambu but with extra vegetables &  Legumes. It is usually done during pongal feast.

Ingredients:

Any vegetable -2 cups ( Cubed)
Dry Legumes / frozen Legumes  - 2 cups
Onion - 1/2 cup ( chopped) Optional
Tomato - 1/2 cup (Optional)
Ginger garlic Paste - 1 tsp (optional)
kuzhambu milagai thool - 1 1/2 tbs or to taste ( check here for kuzhambu-milagai-thool. recipe ) OR
Red chili powder - 1 1/ 2 tsp or to taste & Corainder powder - 1 tsp or to taste 
Turmeric powder - A pinch
Water - required
Salt - To taste

For Grinding :

Coconut -5 ~ 7 slice (medium)
Green chili - 1 ~2
Fennel seed / Sombu - 1 tsp

For Seasoning:

Oil - 2tbs
Mustard seed - 1/2 tsp
Cumin / Jeeragam - 1/4 tsp
Fenugreek seed - 1/4 tsp
Asafoetida / Hing- 1/2 tsp
Curry leaves - as required.


Preparation

  • Take 1 fistful of all Dry legumes & soak over night & pressure cook with required water for 3 whistle & keep it aside. (I used peas, Mochai/ Indian lima beans, Karamani / black eye beans, Chana / Garbanzos, Thuvarai / red gram)
  • Grind all the grinding ingredients into fine paste & keep it aside.
  • Cube the vegetables in to big chunks ( I used potatoes, carrots, collacasia, Yam, Broad beans, Turnips, beans, white & yellow pumpkin, drumstick, eggplant - 4 ~ 5 pieces from each vegetable.)

Method 1

  • Heat oil in a pan & add mustard seed, let that splutter & then add remaining seasoning ingredients as listed.
  • Add Onion & saute it for a 5 minutes, then add ginger garlic paste and saute it for a minute.
  • Add chopped tomatoes & saute until it become soft. Then add kuzhambu milagai thool, Turmeric powder, Salt & saute it until oil separates.
  • Add cubed vegetables & stir for 2 minute & add cooked legumes with the required water. Can used cooked legumes water with out wasting it.
  • When mixture boils or when vegetables become soft add ground paste & low the heat and cook it for another 10 minutes.
  • Adjust Salt to taste.

Method 2 ( Avoiding Onion & Garlic)
  • In a wide deep bottomed pan, add all cubed vegetables, Cooked legumes with kulambu milagai thool, Turmeric powder, Salt with required water.
  • Cover with the lid & allow it to cook in medium heat.
  • When mixture starts boils, add ground paste and let it cook in low heat for 10 minutes.
  • When mixture thicken, turn off the heat.
  • Heat Oil in a pan & add seasoning ingredients listed after mustard seed splutter and add it to curry.

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8 comments

  1. my mom used to prepare the same way...very apt for pongal

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  2. Slurp, makes me hungry, very prefect for pongal..

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  3. We too prepare kuttu on pongal,urs luks awesome.

    ReplyDelete
  4. Looks so delicious,I just loved the recipe :)

    US Masala

    ReplyDelete
  5. 1st time here..yummy recipe collection.
    Glad to follow you.
    The curry looks delicious.

    ReplyDelete

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