Pongal is celebrated as a Thanksgiving Day when people show gratitude to the Sun God for giving bumper harvest and pray for his grace to shower abundance and prosperity in the coming days. It is also the day when Sun begins its northward journey, causing change of season.Newly harvested rice is cooked with milk and Jaggery called Pongal. Along with this sweet this mixed vegetable curry with newly harvested root vegetables and green vegetables are made in large quantity which is kept for the next day also.
For Curry Gravy:
In a pan heat oil and fry all the items except coconut to golden brown and keep aside. In the same pan fry the coconut till the colour starts to change and add to the roasted items. Once the stuff gets cooled grind them to paste and keep aside.
- Pre time: 15 mins
- Cooking time: 30 mins
- Serves: 4
Ingredients for making Pongal Kootu/Curry (Mixed vegetable Curry):
- Few pieces from each vegetable like:
- Yellow pumpkin, Ash-gourd, Field beans(Mochai), Arbi/Tara root/Sepan kizhangu, Drumstick, Broad beans, Sweet potato, Carrot etc.,
- Tasmarind juice extracted from a large size lemon 750 ml
- Thur dal 1 cup pressure cooked
- Turmeric powder
- Salt to taste
- Jagerry piece a small gooseberry size
- Curry leaves
- Mustard seeds
- Oil 3 tea spoons
- Hing powder 1/4 tea spoon
For Curry Gravy:
- Coriander seeds 3 tb spoons
- Chana dal (bengal gram) 1 tb spoon
- Red chillies 8
- Urad dal 2 tea spoon
- Fenugreek seeds(Vendhayam) 1/4 tea spoon
- Oil 2 tea spoons
- Freshly grated coconut 2 tb spoons
In a pan heat oil and fry all the items except coconut to golden brown and keep aside. In the same pan fry the coconut till the colour starts to change and add to the roasted items. Once the stuff gets cooled grind them to paste and keep aside.
How to make Pongal Kootu/Curry (Mixed vegetable Curry)?
- In a broad pan or cooker bottom add all the veggies with tamarind water, salt and turmeric powder.
- Allow them to boil till the veggies become soft.
- Add the hing powder, Jaggery and boiled Thur dal and mix well.let them boil for 3 minutes.
- Now add the ground paste to it and mix well.
- Add more fresh curry leaves. Let them all boil together for 5 minutes.
- Now switch off the stove.
- Do the seasoning in oil with mustard seeds and curry leaves and add to the kootu.
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