Pongal special kootu kai curry / mochakai curry

(3.00/5 - 1 vote)


- 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 teaspoon (optional)
- kuzhambu milagai thool - 1 1/2 tablespoon or to taste OR
- Red chili powder - 1 1/ 2 teaspoon or to taste and Corainder powder - 1 teaspoon 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 teaspoon

For Seasoning:
- Oil - 2 tablespoons
- Mustard seed - 1/2 teaspoon
- Cumin / Jeeragam - 1/4 teaspoon
- Fenugreek seed - 1/4 teaspoon
- Asafoetida / Hing- 1/2 teaspoon
- Curry leaves - as required.


Step 1

Take 1 fistful of all Dry legumes and soak over night and pressure cook with required water for 3 whistle and keep it aside. Grind all the grinding ingredients into fine paste and keep it aside. Cube the vegetables in to big chunks .

Step 2

Heat oil in a pan and add mustard seed, let that splutter and then add remaining seasoning ingredients as listed.

Step 3

Add Onion and saute it for a 5 minutes, then add ginger garlic paste and saute it for a minute. Add chopped tomatoes and saute until it become soft.

Step 4

Then add kuzhambu milagai thool, Turmeric powder, Salt and saute it until oil separates. Add cubed vegetables and stir for 2 minute and add cooked legumes with the required water.

Step 5

Can used cooked legumes water with out wasting it.When mixture boils or when vegetables become soft add ground paste and low the heat and cook it for another 10 minutes. Adjust Salt to taste.

Step 6

Method 2:
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 and 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 and add seasoning ingredients listed after mustard seed splutter and add it to curry.

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