Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Pressure Cooker Recipe

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.

Course Delicious sides, Main Course

Cuisine Indian, South-Indian

Keyword Easy kootu recipe, Easy lunch ideas, Easy pressure cooker recipes, Easy vegan recipe, How to make kootu in pressure cooker, How to make tangy tamarind stew, Puli kootu recipe, Spicy and tangy kootu

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 181kcal

Equipment

Pressure cooker

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.

Video

Notes

The recipe is called puli kootu as it uses raw tamarind in the spice paste. You can use tomatoes instead of tamarind, incase you can't source it.

Nutrition