Poricha kootu recipe is a delicious and healthy mix veg stew from Tamil cuisine. You can make this kootu with 2 or more vegetables for more flavor and taste. Mildly spiced and very flavorful, this poricha kootu is a top favorite with rice during winters. Here is how to make best poricha kootu recipe for you all!
Come winter we have all freshly harvested veggies in the market. I take full advantage of the vegetables and make many recipes like mix veg curry, stew, korma. This poricha kootu is one such recipe and a very delicious one at that.
Ladles full of piping hot poricha kootu with hot rice and ghee is total bliss on cold days. I like to make this kootu a bit spicy and runny to mix wit rice.
What Is Poricha Kootu?
The term poricha is used in Tamil recipes where tamarind is not used. You can also check this poricha kuzahmbu recipe.
In this poricha kootu recipe, tamarind is not used. We make a fresh spice paste with grated coconut and black peppercorns. This is a very flavorful spice paste and this curry is truly delicious.
Serve poricha kootu hot with steamed rice and ghee. Some fried vadam goes very well this rice.
What Vegetables Go Well In Poricha Kootu?
You can most of the fresh seasonal vegetables in this recipe. I like to add
- broad beans
- Green peas
- chow chow
While you can also use cauliflower, cabbage in this recipe, I do not prefer as it will change the flavor.
How To Make Spice Paste For Poricha Kootu?
To make the spice paste you just need to fry grated coconut, urad dal, dried red chilies, black peppercorns, cumin seeds in 2 teaspoons oil. Cool and grind to a fine paste or powder. If you make a powder you can store in refrigerator for 3-4 days.
How To Make Poricha Kootu Easily?
Making poricha kootu is really easy and quick. Once you have chopped veggies ready the recipe comes together in 20 minutes using a pressure cooker.
Add the chopped vegetables and lentils in a pressure cooker, add water, salt and close the cooker. Pressure cooker for 4-5 whistles. In the mean time prepare the spice paste by frying coconut, peppercorns, urad dal, red chilies, cumin seeds and grinding it.
Once the pressure settles down, add the spice paste and required salt to the cooked vegetables. Bring to a boil and simmer for 5-6 minutes.
In a small pan heat 2 tablespoons oil. Temper with mustard seeds, urad dal, chana dal, curry leaves and peanuts. Add to the kootu and mix well. Simmer for a minute and remove from flame.
Tips To Make Best Poricha Kootu
Use fresh seasonal vegetables for best tasting kootu
As we don’t add tamarind store any leftovers in refrigerator . You can gently reheat before serving
The recipe can be doubled or halved.
More Tamil Recipes
How To Make Poricha Kootu Recipe Step by Step
Rinse and chop the veggies into big cubes. Add to a pressure cooker along with rinsed mung lentils. Pressure cook for 4-6 whistles.
In the mean time heat 2 teaspoons oil in a small pan. Add grated coconut, urad dal, black peppercorns, red chilies and cumin seeds. Fry till coconut and dal turns golden. Let cool and grind to a paste or powder.
Once the pressure is released from the cooker, add the spice paste and salt to the cooked veggies. Mix well and boil for 6-7 minutes.
Heat a small pan with 2 tablespoons oil. Temper with mustard seeds, urad dal, curry leaves, chana dal and peanuts. Add to the kootu and simmer for 2 minutes. Serve hot with rice.
Poricha Kootu Recipe
1 CUP = 250 ml
- 4 cups mixed vegetables eggplant, carrot, pumpkin, cubed
- 1/2 cup split green gram moong dal, pasi paruppu
To roast and grind
- 2 teaspoons oil
- 1/4 cup grated coconut fresh or frozen
- 6 dried red chilies
- 3/4 teaspoon black peppercorns
- 2 teaspoons urad dal
- 1 teaspoon cumin seeds
To Temper Poricha Kootu
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 10 curry leaves
- 2 tablespoons peanuts
- Rinse and chop the veggies into big cubes. Add to a pressure cooker along with rinsed mung lentils. Pressure cook for 4-6 whistles.
- In the mean time heat 2 teaspoons oil in a small pan. Add grated coconut, urad dal, black peppercorns, red chilies and cumin seeds. Fry till coconut and dal turns golden. Let cool and grind to a paste or powder.
- Once the pressure is released from the cooker, add the spice paste and salt to the cooked veggies. Mix well and boil for 6-7 minutes.
- Heat a small pan with 2 tablespoons oil. Temper with mustard seeds, urad dal, curry leaves, chana dal and peanuts. Add to the kootu and simmer for 2 minutes. Serve hot with rice.