Pongal festival is around the corner. Tamilians celebrate pongal on 14th of Jan. This is a festival of harvest. Harvested ingredients are used to cook some simple yet healthy and delicious food on the day of pongal.
Today’s post is one such food prepared on the day of pongal.A combination of 7 vegetables used in the preparation of Kootu is what is known as Ezhu Kari Kootu. In Tirunelveli and Madurai areas, we make this kootu for Pongal festivals .Traditionally this kootu is made with what is called as ‘nattu kai kari”(country vegetables, or vegetables that’s avaialble easily in villages, like pumpkin, yam(sembu karunai), etc. In today’s kootu recipe, I have used what ever was available in my fridge. The kootu recipe is very simple, chop cook veggies, grind masala and mix all to gather and cook. This way of cooking is usually done by villagers/farmers.
Here’s ezhu kari kootu recipe-
7 vegetbales mixed – 3 cups(I used a mix of all these veggies – carrots, broad beans, brinjal, potato, green capsicum, fresh green peas, field beans)
Turmeric powder – 1/2 tspn
Red chilli powder – 1 tbspn
Salt to taste
Tamarind extract/juice – 1/4 cup
Rice flour – 1 tspn
Water – 1tspn
To roast and grind-
Channa dal/Bengal gram – 1 tbspn
Toor dal/ split black gram – 1 tbspn
Dried red chillies – 4 nos
Til/Sesame seeds – 1/4 tspn
Oil – 1/2 tspn
coconut – 1/2 cup(grated or finely chopped)
Oil – 1 tspn
Mustard seeds – 1/2 tspn
Asafoetida – 1 generous pinch
Curry leaves – 1 sprig
Method of preparation:-
1. Clean and chop all the veggies into small pieces. Cook them(do not make them mushy/over cook)
2. Heat oil in a pan and roast all the ingredients except for coconut, mentioned under ‘roast and grind’. Roast until they are golden brown then switch off flame and add the coconut and roast it. Let it cool for 5 mins. In a blender add very little water and blend all the ingredients to a smooth thick paste.
3. Once the veggies get cooked, add the masala paste along with turmeric powder and red chilli powder and salt and let it cook until the raw smell of the spice powders is gone off.
4. Next add the tamarind juice and check for seasoning and adjust accordingly. Add rice flour mixed with water to the curry, this will help in thickening the curry. Let it simmer for another 5-7 minutes.
5. Meanwhile in another small pan heat oil mentioned under to temper. Add mustard seeds, asafoetida and curry leaves and let them splutter.
6. Finally switch off the stove and add the temper to the veggies, mix well.
7. That’s it! Simple yet delicious 7 kari kootu is ready. Serve hot with steamed rice or even sweet pongal. Try this recipe for pongal festival and enjoy!
1. This kootu recipe can be made with dal also. Use 1/2 cup of mixed channa and toor dal, cook the dal and add the dal to the vegetbales. Today I prefered to make without dal.
2. The combination of vegetables can be used as per your choice, but traditionally yam, pumpkin, raw banana and field beans goes in it.