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 Recipe Card

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!


For more recipes related to Mixed Vegetable Milakootal checkout Batatyachi Amti. You can also find more Dals and Kadhis recipes like Urad Dal Kadhi, Keoti Dal, Dal Palak with Coconut, Jeera Mirachi Kadhi.

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


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.