Poricha Kootu

Every family has its own traditions.

Me and hubby have started this new practice of going for a walk after dinner. Its time to unwind and connect with the family.

At my place, it was having your meals together. My brother is specific about this even now.

At my in laws place, they have this tradition of making poricha kuzhambu and keerai masial every Saturday.

Slowly, I find that Fridays are Poricha kootu days for me, because I end up with a little of each vegetable and I find it easier to use it up for a kootu. You can use any vegetable that you use for Avial here.

Check out the recipe and tell me one tradition that your family follows.

Check out the Blogging Marathon page for more recipes from fellow participants.

Serves : 4-6


  • Mixed Vegetables       :          2 cups (Carrots, beans, raw banana, potatoes, chow-chow, cucumber, snakegourd etc)
  • Moong Dal                   :          1/4 cup (optional)
  • Mustard seeds            :          1 tsp
  • Curry leaves                :          5-6
  • Oil                                 :          1 tsp
  • Salt

To grind:

  • Coconut                        :         1/2 cup
  • Green chilies               :         1
  • Cumin seeds/jeera    :          1 tsp
  • Black pepper              :          2 (optional, it’s usually not used)


  1. Wash the vegetables, peel and dice them into same sized pieces. Wash the dal. Pressure cook the vegetables and dal together with a pinch of turmeric powder and 1 cup water for about 2 whistles, or until cooked.
  2. Grind the coconut, chilies and jeera with 2-3 tbsp of water to get a smooth thick paste.
  3. In a kadai, pour about a tsp of oil, add mustard seeds and curry leaves. Once it crackles, add the cooked vegetables along with the water its cooked in. Add the coconut paste and salt. Let it come to a boil.
  4. Do a taste test and adjust seasonings. This is a mild curry, but still if you want to increase the spice level, add half teaspoon of chili powder. If you want it as a gravy, add some more water and let it come to a boil.
  5. Serve with rice, pickle and papad.


14 thoughts on “Poricha Kootu

    1. It’s up to you how thick the gravy should be. It can be very thick and served as a side dish. Or you can add 2-3 glasses of water and make it as a dish to mix with rice. In that case, a pickle and pappadam would do as side dish as this has a lot of vegetables.


  1. my family always had dinner together, as much as we could, at inlaws it is about sunday lunch, and in our little nuclear nest, we avoid talking to each other , just in case it erupts the other ;), but i like the idea of using up the veggies to make a mixed stir fry or an avial like this to lcean up the fridge and mind clutter


  2. Sunday lunch!..kadi chawal..the whole family sits together..minus my son who loves to sleep till 2 or 3 ..and then go out..it is a must to follow some traditions….anyway..the koot seems to be a good option for all the left over veggies:)


  3. I guess we make these traditions as we go, like it’s a must to eat together at my parents place even now. While it’s very hard at our place with small kids..when they grow older, I am sure I will end up having it followed!..:)..lovely looking kootu bowl Rajani..hope you are enjoying your hols..


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