7 kari kootu recipe
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.