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ezhukari kootu
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5 from 2 votes

7 kari kootu recipe

Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • ¼ cup moong dal/ Paasi paruppu
  • ½ Vazhakkai / plantain - 1
  • 1 small piece of yellow pumpkin
  • ½ sweet potato/ sakkaravalli kizhangu
  • ¼ cup fresh peeled mochai
  • 15 broad beans/ avarakkai
  • 1 small piece of karunai kizhangu
  • 2 seppan kizhangu
  • ¼ teaspoon Turmeric powder
  • Salt as needed

To grind

  • ½ cup coconut grated
  • ¼ tsp rice flour

To temper

  • 1 tsp Oil
  • 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 mean while and grind it along with jeera, rice flour, green chilli and little water to a coarse paste.
  • Add the cooked dal, coconut paste and bring to boil.
  • 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 also enhances the flavour.
  • What are the vegetables to be avoinded 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.
  • We add all ‘gastric veggies’ in this. So it's good to add jeera in this kootu.
  • Do not add yam more as it will be giving itchy feel. Do not add sweet potato and yellow pumpkin more as it will turn sweeter.