(SIDE DISH / TAMIL NADU CUISINE / VEG - HEALTHY)
Pongal reminds us of 3 things Pongal, Sugarcane and Kanu kootu. Pongal generally is a dish which is popular and hence regularly made but there is a difference which makes the pongal made on this auspicious day as this is meant to be an offering, As a foodie what makes this pongal more exciting is this kanu kootu. T Pongal festival is synonymous with sugarcane and the pongal prepared is synonymous with this kootu.
Pumpkin, Plantain, Carrot, Colocasia (சேப்பங்கிழங்கு) and sweet potato - 200 g ( peel, wash and chop)
Broad beans (அவரக்காய்), Cluster beans (கொத்தவரங்காய்) - 50 g (wash and chop)
Field beans (மொச்சை) - 100g
Onion - 2 medium (chopped)
Tomato - 2 medium (chopped)
Coconut (grated) - 1 cup
Chili powder - 1 tbsp
Coriander powder - 2 tbsp
Tamarind - lemon size
Salt -to taste
Coriander leaves -to garnish
Oil -2 tbsp
Mustard seeds - 1/2tsp
Fenugreek - 1/2tsp
Asafoetida - a pinch
Curry leaves - few
Red chili - 4 nos
Green chili - 3 nos
1. Grind the fresh coconut with water to a fine paste and keep aside.
2. Heat oil in a kadai and temper with above mentioned "temper" ingredients.
3. Add the chopped onions and saute until golden brown.
4. Now add the tomatoes and vegetables. Stir fry briefly.
5. Then add tamarind extract and salt to taste.
6. Cover the kadai and cook in medium flame.
7. On the vegetables being half cooked add the coconut paste, red chili powder and coriander powder.
8. Let it cook for 10 more minutes.
9. Once done garnish with coriander leaves.