Ezhukari kootu recipe | 7 kari kootu | Pongal kootu recipe – A traditional kootu recipe made for Pongal festival and also for Thiruvadirai too.
Traditionally it is made using country vegetables, naatu kaikarigal. Basically, it is made using the local winter produce. Mochai | field beans is one of the key ingredients in this kootu. We use 7 varieties of veggies for this kootu. That’s why it is called Ezhukari kootu | 7 kari kootu.
We don’t use carrot, beans, potato, peas in this kootu. During the harvest season, we get lots of yellow pumpkin, white pumpkin, mochai, yam, avarakkai. The same kootu is made for Thiruvadirai recipe along with Thiruvadirai kali. Some people make Thalagam for thiruvadirai.
The consistency of the kootu can be according to your preference. I have given about this in the notes section. We carry forward a small portion for the next day for “Kannupidi” too, where we offer food for crows and pray to god.
Check out our complete collection of Pongal festival recipes.
Also check out, Tomato kootu, keerai kootu , Cabbage kootu , Vazhaipoo kootu and mixed vegetable kootu
Ezhukari kootu recipe
 
Ezhukari kootu with step by step pictures
- If using mochai pressure cook this for 3-4 whistles.
- Cut the veggies into cubes.
- Take 1 cup thin tamarind extract using a small lemon sized tamarind.
- Pressure ¼ cup of toor dal by adding 1 cup of water and a pinch of turmeric powder, for 4-5 whistles.
- In a pan add oil and add the chana dal, coriander seeds, urad dal and red chili.
- Roast till the dal turns golden brown.
- Switch off the flame and grind this along with 2 tbsp of coconut into a smooth paste.
- Keep this aside.
- In a pan roast 2 tbsp of coconut till it turns golden brown.
- In a wide kadai add the cubed veggies and add the tamarind extract.
- Add turmeric powder, asafoetida and salt.
- If needed add ¬Ω cup of water too.
- Let this cook till the veggies are soft. Do not make them mushy.
- Once the veggies are cooked add the cooked toor dal and the ground paste.
- Mix well. Add water to adjust the right consistency.
- Let this boil for 5 minutes. Stir in between.
- Switch off the flame.
- Add the roasted coconut to this.
- In a pan add 1 tsp coconut oil and add mustard seeds and curry leaves.
- Once it splutters add this also to the kootu.
- Thiruvadirai kootu | ezhukari kootu is ready.
Ezhukari kootu recipe
Ingredients
- 2 cups Mixed vegetables*
- 1/3 cup Toor dal un cooked
- 1 cup thin tamarind extract
- 1/2 tsp turmeric powder
- 2 tbsp coconut
- 2 tsp coconut oil
- Salt as needed
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- Few curry leaves
To roast and grind
- 2 tsp oil
- 1 tbsp chana dal
- 1 tbsp coriander seeds
- ½ tsp urad dal
- 6 red chilis
- 2 tbsp coconut
- *I used Avarakkai broad beans, Chow chow, Yam, White pumpkin, yellow pumpkin, sweet potato and raw banana. You can use mochai if you get that in your place.
Instructions
- If using mochai pressure cook this for 3-4 whistles.
- Pressure ¼ cup of toor dal by adding 1 cup of water and a pinch of turmeric powder, for 4-5 whistles.
- In a pan add oil and add the chana dal, coriander seeds, urad dal and red chili.
- Roast till the dal turns golden brown.
- Switch off the flame and grind this along with 2 tbsp of coconut into a smooth paste.
- Keep this aside.
- In a wide kadai add the cubed veggies and add the tamarind extract.
- Add turmeric powder, asafoetida and salt.
- If needed add ½ cup of water too.
- Let this cook till the veggies are soft. Do not make them mushy.
- Once the veggies are cooked add the cooked toor dal and the ground paste.
- Mix well. Add water to adjust the right consistency.
- Let this boil for 5 minutes. Stir in between.
- Switch off the flame.
- In a pan roast 2 tbsp of coconut till it turns golden brown.
- Add this to the kootu.
- In the same pan add 1 tsp coconut oil and add mustard seeds and curry leaves.
- Once it splutters add this also to the kootu.
- Ezhukari kootu is ready
