Mixed Vegetable Poricha Kootu (Steamed Vegetable in Coconut and Lentil Curry)

Name: Mixed Vegetable Poricha Kootu (Steamed Vegetable in Coconut and Lentil Curry)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Indian
Ingredients: 1 piece Chayote (1 Chayote or snake gourd, peeled and cubed); 100 g Green Beans (100 grams Green beans (French Beans) chopped); 3 pieces Carrot (3 Carrots (Gajjar) peeled and chopped); ½ cup Green Moong Dal (1/2 cup Green Moong Dal (Split)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ cup Coconut (1/2 cup Fresh coconut grated); 4 pieces Dried Red Chili (4 Dry Red Chilli); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 9 pieces Curry leaves (5 Curry leaves + 4 Curry leaves); 0 pieces Table Salt (Salt to taste); 1 tsp Coconut Oil (1 teaspoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal) 1 teaspoon bengal gram)

A South Indian Tamil Nadu curry of steamed mixed vegetables and cooked lentils simmered in a fresh coconut and spice paste, finished with a tempering of mustard seeds and lentils.

65 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Chayote1 piece · 1 Chayote or snake gourd, peeled and cubed
Green Beans100 g · 100 grams Green beans (French Beans) chopped
Carrot3 pieces · 3 Carrots (Gajjar) peeled and chopped
Green Moong Dal½ cup · 1/2 cup Green Moong Dal (Split)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Coconut½ cup · 1/2 cup Fresh coconut grated
Dried Red Chili4 pieces · 4 Dry Red Chilli
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Curry leaves9 pieces · 5 Curry leaves + 4 Curry leaves
Table Salt0 pieces · Salt to taste
Coconut Oil1 tsp · 1 teaspoon Oil
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)
Chana Dal1 tsp · 1 teaspoon Chana dal (Bengal Gram Dal) 1 teaspoon bengal gram

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Steps

1Cook the split green moong dal with about 2 cups of water and 1/4 teaspoon of turmeric powder in a saucepan or pressure cooker until soft.
2Whisk the cooked lentils with a fork.
3Steam the chayote, green beans, and carrots with a little salt until tender.
4Grind the grated coconut, cumin seeds, curry leaves, and dried red chilies into a smooth paste using warm water.
5Heat oil in a heavy-bottomed pan, add mustard seeds, chana dal, and split white urad dal. Sauté until the seeds crackle and the lentils turn lightly browned.
6Add the ground paste, cooked lentils, steamed vegetables, and curry leaves. Sauté for a few minutes, then add water to adjust the consistency. Check salt and adjust to taste.
7Serve the Mixed Vegetable Poricha Kootu with steamed rice and Vathal Kozhambu.