Name: Kalle koora - Mixed winter Vegetable Poriyal recipe by Swapna Sunil at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 1 no : Sweet potato peeled and diced; 2 no : Potato peeled and diced; 1 no : Carrot peeled and diced; 2 cups : Avarekai (broad beans) chopped; 2 cups : Methi leaves chopped; 8 no : Green chillies; 1/4 cup : water; 2 tbsp : Jaggery; Salt to taste; 1/4 tsp : Turmeric; 2 tbsp : oil; 1 tsp : Mustard seeds; 1 tsp : Cumin seeds; 1 sprig: Curry leaves

ABOUT Kalle koora - Mixed winter Vegetable Poriyal RECIPE

Kalle Koora also known as the Mixed Vegetable Koora is a mixed winter vegetable curry or poriyal specially made during Sankranti/Pongal festival using the freshly harvested winter vegetables like Sweet potato, Potato, Broad beans, Carrots and Fenugreek leaves. Living abroad has its own pros and cons but the first and foremost con would be, we miss out on mom's food. Since the day we moved abroad(currently residing in Ireland) i'm missing on this festival treat that has a unique taste and aroma only when my mom prepares it. 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. Country of Residence : Ireland

Ingredients Serving: 5

1 no : Sweet potato peeled and diced
2 no : Potato peeled and diced
1 no : Carrot peeled and diced
2 cups : Avarekai (broad beans) chopped
2 cups : Methi leaves chopped
8 no : Green chillies
1/4 cup : water
2 tbsp : Jaggery
Salt to taste
1/4 tsp : Turmeric
2 tbsp : oil
1 tsp : Mustard seeds
1 tsp : Cumin seeds
1 sprig: Curry leaves

Instructions

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.

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