How to make Mixed Vegetable Milakootal - Mixed vegetables cooked with boiled and mashed tuvar dal and coconut masala and tempered.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Yam (सूरन)

Cuisine : Tamil Nadu

Course : Dals and Kadhis

Mixed Vegetable Milakootal

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

You can also find more Dals and Kadhis recipes like Kiri Hodi, Char Dal Ka Dalcha, Palakwali Moong, Jeerya Miryachi Kadhi.

Mixed Vegetable Milakootal Recipe Card

Mixed Vegetable Milakootal
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mixed Vegetable Milakootal Recipe

  • Potatoes 2 medium

  • Yam 1 medium

  • Yam 150 grams

  • Onions (pearl) 8-10

  • Green peas 1/4 cup

  • Curry leaves 10

  • Whole dry red chillies 4-5

  • Coconut,scraped 1/2

  • Cumin seeds 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Split pigeon pea (toor dal/arhar dal) 1 1/2 cups

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

Method

Step 1

Peel, wash and cut carrots, potatoes and yam into half inch sized cubes. Peel and wash pearl onions. Wash and drain green peas. Parboil in one cup of water. Drain. Clean and pat dry curry leaves.

Step 2

Remove stems of whole red chillies. Wet grind scraped coconut, red chillies, cumin seeds and chana dal to a fine paste. Keep aside. Clean, wash and pressure-cook toovar dal with salt, turmeric and two cups of water.

Step 3

Cool and blend in a liquidizer. Keep aside. Heat oil in a vessel and add curry leaves and mustard seeds. When the mustard starts to crackle add the coconut paste and fry for three to four minutes.

Step 4

Add carrots, potatoes, yam, pearl onions and parboiled peas. Add some water if required. Cover and cook on low heat till the vegetables are tender.

Step 5

Add the dal and mix well. Simmer on low heat for another five to ten minutes. Serve hot.

Also try out these recipes from Tamil Nadu Cuisine like Rungaswamy Murangakai Sambar, Sambhar Masala, Uppu Seedai, Panchavarna Rasam .

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.