Mixed vegetable puli kootu, a tangy stew made in pressure cooker. Frozen mixed vegetables cooked in tamarind sauce. Served with steaming hot rice and curry for a complete meal.
South-Indian Puli kootu | Tamarind kootu | How to make puli kootu | Easy pressure cooker kootu recipe | Vegetable stew recipe | South-Indian stew recipe | Easy lunch ideas | Vegan Side dish | No Onion No garlic kootu recipe | Sattvic meals
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Puli kootu
Puli kootu is a traditional South Indian dish, particularly popular in Tamilnadu. The dish is made with a variety of lentils, vegetables, tamarind and seasoned with spices.
It is typically served as a side dish with rice and is known for its spicy and tangy flavor. Amma makes a delicious puli kootu with banana flower and my favorite is this brinjal puli kootu with chickpeas.
Kootu vs Sambar
What is the difference between kootu and sambar? Sambar is a dish made of vegetables cooked in tamarind water. The vegetables are seasoned with sambar powder. The dish is thickened with typically toor dal mash.
Kootu, or south-indian style stew has everything in it. A whole food pyramid packed in it. Vegetables, dal, spices, coconut all in one.
It can be made with a mix of different dals or just one of them. Its spice base typically consists of chilies, pepper and cumin blended with coconut, like this zucchini kootu
Some household, use a separate spice powder for making kootu, like this ashgourd kootu or this simple cabbage kootu. I use my mother's Kootu Podi recipe . This kootu podi, comes real handy, if you cook south-indian regularly.
Today's Lunch
Here is another simple to make weekday lunch thali. The lunch plate features
- Steaming hot rice with ghee
- Beans curry | French beans stir-fry with coconut & chilies
- Chutneywale Paneer (18-20 grams protein)
- Mixed Vegetable Puli Kootu | Tangy vegetable kootu
- Cucumber slices
- Greek yogurt (16 grams protein)
Why you should try this Tangy Kootu
This delectable no-onion, no-garlic kootu is incredibly easy to make. Can be made in pressure cooker or instant pot. You can prepare it ahead of time and simply reheat it before serving.
This creamy puli kootu, featuring mixed lentils and frozen vegetables, is a nutritious blend of protein, carbs, and fiber. It's a versatile dish. Feel free to experiment with various dals. You can use fresh vegetables like potatoes, cauliflower, carrots and peas for a more wholesome meal.
For efficient meal prepping, feel free to double or triple the recipe. This creamy, tangy kootu pairs excellently with rice, roti, or soft phulkas, making it a fantastic option for lunch boxes.
Ingredients for Pressure Cooker Puli Kootu
- Vegetables , I have used mixed frozen vegetables. You can also use fresh veggies of your choice.
- Dal, mix of spit moong dal and split urad dal with skin is used in this puli kootu. You can also use a mix of other dals. i would recommend Toor dal and moong dal or Chana dal for an aromatic dish.
- Spices,I have used a fresh spice paste with ginger, turmeric, coconut and chilies. You can also use regular sambar podi or kootu podi to make delicious tamarind based kootu.
- Tempering, regular south-indian tempering spices like mustard, hing, curry leaves along with methi seeds.
- Garnish , handful of fresh coriander leaves.
Step by Step Instructions to make Puli Kootu
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and prep all the ingredients mentioned and keep it ready.
- Take the dals together, wash and drain 2-3 times with water. Add fresh water and let it soak for 15 minutes minimum.
- Take the ingredients mentioned 'to grind' in a blender jar. Blend it to smooth paste withe ½ cup of water.
- Heat a pressure cooker with oil, add tempering spices. Add the frozen vegetables and saute for a minute or two.
- Add the drained the dals to thsi and the spice paste. Wash the blender jar with water and add that water too to the cooker.
- Add salt, pressure cook for 4-5 whistles. Let the pressure fall on its own. open and check the consistency and adjust if needed.
- Garnish with coriander leaves. Take it off the stove. Serve with rice or roti.
- This tangy kootu packs well in lunch box too.
Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Pressure Cooker Recipe
Equipment
Ingredients
- 1 cup frozen mixed vegetables beans, carrot and peas
- ½ cup Dhuli Moong dal / Split green gram with skin
- ¼ cup Dhuli urad dal / Split urad dal with skin
- 1 teaspoon salt or to taste
- Fresh coriander leaves to garnish
To Grind
- 10 grams tamarind Indian lemon size
- 3 green chilies
- 3 tablespoon fresh coconut 2 small wedges of fresh coconut meat
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fresh turmeric grated
- 2 teaspoon fresh ginger grated
Tempering
- 2 tablespoon groundnut oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon methi seeds
- ½ teaspoon hing or asafoetida
- 2 round red chilies
Instructions
- Measure the vegetables, dal and spices and keep it ready on the counter.
- Take the dals in a bowl, wash and drain 2-3 times with water. Add fresh water and let it soak for 15 minutes minimum.
- While the dal is soaking, let us make the spice paste. Take all ingredients mentioned under 'To grind' in a blender jar. I use my Magic bullet to grind.
- Blend the spices to a fine paste with ½ cup water. Keep aside.
- Heat a pressure cooker with oil, mentioned under 'Tempering'. When hot, add all the tempering spices.
- Now add the frozen vegetables. Sauté for a minute or two. Drain the water from the dal and add it to the vegetables.
- Saute for another minute. Add the ground masala to the cooker. Add 1 cup of water to the blender jar, wash and add it to the cooker.
- Add salt and another 1 cup of water to the cooker. When it begins to boil, close the cooker and let it cook for 4-5 whistles.
- Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the ladle.
- Check the consistency of the kootu. If the kootu is too thick, add ½ cup of water and let it simmer for 10 minutes. If the kootu is too thin, let it simmer for 15 minutes to thicken a little.
- Once it reaches the desired consistency, add fresh coriander leaves to the kootu and take it off the stove.
- Serve it hot with rice. We love this tangy and mildly spicy kootu with roti's too.
Storage Instructions
- Any leftover kootu can be refrigerated in an air-tight container for 2-3 days.
- While serving from the refrigerator, remove only the amount you will consume for that time, reheat and serve it warm.
Notes
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Priya
Such a delicious kootu, looks yummy..
Niloufer Riyaz
lovely kootu preparation!!
Sanctified Spaces
I usually grind only coconut,jeera and green chili.Shud try ur option..
Susan
Moong dal and peas! The more, the merrier.Thank you, Priya, for this healthy, filling, and tasty MLLA recipe! Welcome back!
Padhu
Looks yummy!!