Pongal Kootu Veg Biryani. Thiruvathirai is celebrated for lord nataraja It is a custom in Tamil to prepare thiruvathirai kali and kootu and workship lord nataraja Watch the video to. This kootu is very flavourful with all our naatu kaigaris (country vegetables). Please refer the notes for the vegetables choice.

Pongal Kootu / Kadamba kootu is one of the important festival sambar. We can call this as Kanu Kootu. So the natural vegetables harvested like Potato, Sweet Potato, Broad beans, Raw Banana, Pumpkin, Ash gourd and lima beans. You can Have Pongal Kootu Veg Biryani using 28 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Pongal Kootu Veg Biryani

It's 1 tbsp of tamarind pulp.
It's 1/2 cup of toor dal.
What You needis 1 of chopped potato.
Lets Go Prepare 1 of chopped carrot.
What You needis 1/2 cup of chopped broad beans.
What You needis 1/2 cup of chopped French beans.
It's 1 of chopped sweet potato.
It's 100 grams of pumpkin chopped.
What You needis 1 of chopped ash gourd.
Lets Go Prepare 2-4 of dry red chillies.
What You needis 1 tbsp of chana dal.
What You needis 2 tbsp of coriander seeds.
Lets Go Prepare 1/2 cup of grated coconut.
What You needis 1/2 tsp of fenugreek seeds.
What You needis 2 tbsp of oil.
Lets Go Prepare 1 tsp of mustard seeds.
Lets Go Prepare 1 pinch of asafoetida.
What You needis 2 cups of Basmati Rice.
Lets Go Prepare 5-6 leaves of curry.
It's 1 stick of cinnamon.
Lets Go Prepare 2 of dried bay leaves.
It's 1 tsp of pepper corns.
What You needis 3-4 of cloves.
What You needis 1 of star anise.
It's 1 of maze flower.
What You needis to taste of Salt.
What You needis 1/2 cup of milk.
It's 3-4 string of strands of saffron.

This Kootu is mostly prepared on festival days'. This Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. Ven pongal recipe or video of khara pongal - South Indian comfort food often made as a naivedyam to GODS during varalakshmi puja & navratri. Ven pongal recipe with stovetop & Instant pot instructions.

Pongal Kootu Veg Biryani step by step

Tie cinnamon stick, dried bay leaves, pepper corns, cloves, star anise, maze flower in a small piece of muslin cloth and keep aside.
Wash rice and cook them with double water, muslin potli of spices and salt to taste.
In a pressure cooker, cook washed toor dal and mash it well.
In another pan put all the chopped veggies and cover them with little water and cook covered till soft.
In a pan heat 1 tsp of oil and add coriander seeds, chana dal, fenugreek seeds and 2 dry chillies and fry these till the dal becomes little golden in colour.
The add grated coconut and roast it till the coconut is golden in colour, cool it a bit and grind to a fine paste with help of little water.
In the vegetables pot add tamrind pulp, cooked toor dal, ground masala paste and salt to taste and mix well then cook for 4-5 minutes.
Cook till most of the water is absorbed as we don’t want it to be much liquid for biryani..
Heat remaining oil and add red chillies, asafetida, mustard seeds and curry leaves and let them crackle. Now put this tempering in prepared Kootu.
And finally layer the biryani in a microwave safe pot, one layer rice then one layer of Kootu and repeat it till your preference.
Mix saffron with warm milk and pour it over the final layer of rice, close the lid of the pot and microwave for a minute.

Pongal is a popular South Indian food prepared with rice & moong dal, either to a sweet or savory dish. Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the. Make tempering with oil, mustard seeds, peanuts and curry leaves. Saute till peanuts are roasted well.