Mixed Vegetable Koora Recipe - Mixed Vegetable Poriyal
You must try this classic Telangana Koora or Curry made with winter vegetables of Sweet Potatoes Potatoes, Broad Beans, Carrots and methi leaves made in a nutty and sweet mixture of sesame seeds and jaggery. Serve along with steamed rice, rasam and sambar for a delicious lunch.
Kalle Koora also known as the Mixed Vegetable Koora Recipe is a mixed winter vegetable curry or poriyal specially made during Sankranti festival using the freshly harvested winter vegetables like Sweet potato, Potato, Broad beans, Carrots and Fenugreek leaves.
The cooked vegetables are then seasoned with Nuvvula and kobbari podi (sesame and coconut powders) made by pounding the sesame ladoos made for the Sankranti festival.
This recipe for Kalle Koora/Mixed Vegetable Koora Recipe is a nutty, mildly spiced and Sweet poriyal sabzi that goes well with steaming hot rice - A wholesome soul food that represents Telangana culture.
Serve Kalle Koora/Mixed Vegetable Koora Recipe along with Steamed Rice, Moong Dal Rasam and North Karnataka Spiced Drumstick Sambar for a delicious indian lunch or dinner.
If you like this Kalle Koora/Mixed Vegetable Koora Recipe, here are a few more Koora Recipes
15 M
20 M
35 M
5 Servings
Ingredients
- 1 Sweet Potato , peeled and diced
- 2 Potatoes (Aloo) , peeled and diced
- 1 Carrot (Gajjar) , peeled and diced
- 2 cups Avarekai (Broad Beans) , chopped
- 2 cups Methi Leaves (Fenugreek Leaves) , chopped
- 8 Green Chillies
- 1/4 cup Water
- 3 tablespoons Sesame seeds (Til seeds)
- 1/4 cup Fresh coconut
- 1 tablespoon Jaggery
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
How to make Mixed Vegetable Koora Recipe - Mixed Vegetable Poriyal
To begin making Kalle Koora/Mixed Vegetable Koora Recipe, roast the sesame seeds on low heat until they are golden.
Cool them to room temperature and grind into a coarse powder along with grated coconut and Jaggery. Set aside until needed.
In a mixer, add the green chillies along with turmeric powder. Keep aside.
Pressure cook the vegetables in 1/4 cup of water for 3 to 4 whistles and turn off the heat. Release the pressure immediately.
Place a heavy bottomed pan on medium flame and add a 1 tablespoon of oil.
Once the oil is hot add the mustard seeds, cumin seeds and curry leaves. Allow then to crackle.
Add in the coconut jaggery sesame mixture and the ground green chilli paste and saute for a minute or two until raw flavour of the green chillies disappears.
Next add in the chopped vegetables, stir the Kalle Koora/Mixed Vegetable Koora well and saute for couple of minutes until moisture released from the jaggery evaporates.
Turn off the heat, check the salt and spices and adjust accordingly. Transfter the Kalle Koora/Mixed Vegetable Koora to a serving bowl and serve hot.
Serve Kalle Koora/Mixed Vegetable Koora recipe along with Steamed Rice, Moong Dal Rasam/Pesara Pappu Charu Recipe and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) for a truly complete and wholesome lunch
Do not over cook the vegetables as we need them to hold their shape.
