Ezhukari kootu (kootu made with 7 veggies) traditionally made for the south Indian Tamil festival Thiruvathirai and pongal at our home.
This kootu is very flavourful with all our naatu kaigari (country vegetables). Please refer the notes for the vegetables choice.
This is one of the main Pongal Recipes as well as Thiruvadhira festival.
For thiruvathirai festival, we make it with sweet adai, kali and this kootu.
Since we make it for festival, we don't add onion or sambar powder in this kootu. Even the sambar and vadai we make on these days we do not add onion as we offer to God.
There are lot of traditions followed for Pongal by MOM and MIL, but in Singapore, I make it simple.
This year no Pongal celebrations for us, but wanted to post this recipe here as I got few requests from the readers. And special thanks to Jeyashri for the veggies and the cute mat.
What are the vegetables to be used in ezhu kari kootu, pongal kootu? Any naatu kaai can be used, parangikai, mochai, avarakkai, vazhakkai, sakkarai valli kizhangu, seppankizhangu, karunai kizhangu.
For spice, I have used simply green chillies but you can also grind a spice mix like we do for arachuvitta sambar and add it along. It makes it more flavorful.
Different vegetable take different time to get cooked, so I add accordingly to retain it's texture.
What are the vegetables to be avoided in this ezhu kari kootu, pongal kootu? : ‘English veggies’ like carrot, beans, potato etc..; country veggies like brinjal, snake gourd, ash gourd, bottle gourd, ridge gourd, ladies finger, drumstick.
You can add cluster beans in this. Mochai is must in the kootu, so try to add it fresh or use dried ones.
7 kari kootu recipe
- ¼ cup Moong dal Paasi paruppu
- ½ Raw banana plantain, vazhakkai
- ½ cup Yellow pumpkin parangikkai, chopped
- ½ sweet potato sakkaravalli kizhangu
- ¼ cup Mochai Fresh, peeled
- 15 broad beans Avarakkai
- 2 tablespoon Elephant yam Karunai kizhangu, chopped
- 2 Seppan kizhangu
- ¼ teaspoon Turmeric powder
- ½ cup coconut grated
- ¼ tsp rice flour
- 1 teaspoon Cumin seeds
- 2 Green chillies
- 1 tsp Oil Coconut oil works well
- ½ tsp mustard
- 1 curry leaves
- Pressure cook moong dal for 2 whistles and keep aside.
- Peel off the skin of yam, arbi, sweet potato. Wash and chop into tiny cubes.
- Chop the broad beans finely.
- Boil 1 cup of water and add these veggies + mochai, turmeric and salt.
- Meanwhile peel off the skin of plantain and yellow pumpkin and chop into tiny cubes.
- Add it along the veggies boiling and cook until soft.
- Grate coconut meanwhile and grind it along with cumin seeds, rice flour, green chilli and little water to a coarse paste.
- Add the cooked dal, coconut paste and bring to boil.
- Finally temper with the items given under ‘To temper’ table and mix well.
- You can add dried beans as well in this kootu like kaaramani, dried mochai. You have to soak and pre cook before adding.
- Bitter gourd also can be added in this kootu (which I dont like ;))
- While the veggies are getting cooked, you can add few curry leaves (torn into two). This gives nice flavour.
- Using coconut oil for tempering and adding a spoon finally as such, enhances the flavour.
- We add all ‘gastric veggies’ in this. So it's good to add cumin in this kootu.
- Do not add yam more as it will be giving itchy feel.
- Also, do not add sweet potato and yellow pumpkin more as it will turn sweeter.
Step by step images
1. Firstly, pressure cook moong dal with ¾ cup water for 2 whistles.
1. Peel off the skin of yam, arbi as well as sweet potato. Wash and chop into tiny cubes. Chop the broad beans finely.
2. After that, boil 1 cup of water and add the chopped veggies + mochai, turmeric and salt.
3. Meanwhile peel off the skin of plantain and yellow pumpkin and chop into tiny cubes. Add it along the veggies boiling and cook until soft.
4. Grate coconut meanwhile and grind it along with cumin seeds, rice flour, green chilli and little water to a coarse paste.
5. Now, add the cooked dal, coconut paste to the cooked vegetables and bring to boil.
Finally, temper with the items given under ‘To temper’ table and mix well.
I love this kootu with sakkarai pongal those days. Yeah its weird, but I do eat this way as I don't like to eat too much of sweet continuously those days. This is very very flavourful kootu.