7 Kari kootu | Thiruvathirai Kootu | Thalagam | Ezhu Kari Kootu | Pongal Kootu | vegetable kootu | Dal stew | Thiruvathirai kuzhambu | Thiruvathirai Kuzhambu is a mixed vegetable kootu specially prepared as a side dish for Thiruvathirai kali. Kootu recipe is a tasty side that goes well with any rasam variety
What kind of vegetables to use for 7 Kari kootu?
Usually, 7 kari kootu is prepared with root vegetables, broad beans, mochai. I have made a version with a available ingredients. You can use any vegetables of your choice. Avoid vegetables like cabbage, spinach. Though the name of the dish is 7 kari ( mixed veegtables) kootu any number of vegetables of your choice can be used.
Should I add jaggery to the 7 kari kootu | Ezhukari kootu?
Jaggery is optional, since we eat this with Thiruvathirai kali in our home we prefer kootu with a touch of sweetness. You can skip according to your taste. Sugar can also be used instead of jaggery.
Can I use moong dal for 7 kari kootu?
Traditionally toor dal is used for 7 Kari kootu. You can add Moong dal according to your preference.
Should I cook vegetables separately for 7 Kari kootu?
Cooking vegetables in a pressure cooker saves time so I prefer cooking it this way. If preferred you can cook vegetables in the pan. Kootu recipes in TMF Kuzhambu recipes in TMF Thiruvathirai kali Pressure cooker based recipes in TMF Other Sambar varieties in TMF
Ingredients:
Toor dal - 1/2 cup Mixed vegetable - Around 4 cups ( I used sweet potato, potato, raw banana, carrot, beans, peas, white and yellow pumpkin) Coriander seeds -1 tbsp Channa dal - 1 tbsp Urad dal - 1 tsp Coconut - 3 tbsp Goesberry size Tamarind or 1/2 tablespoon tamarind paste Salt as needed Turmeric powder - 1/2 teaspoon Pepper few Red Chilli - 2 Sambar powder -1/2 tsp Coriander leaves few To temper : Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tbsp Curry leaves - few Hing Jaggery - a small piece
How to make 7 Kari kootu with step by step pictures:
Soak Toor dal for 30 mins and cook with 1 + 1/2 cup water, 1/4 teaspoon of turmeric powder, and drop of sesame oil for 3 whistles, let the pressure releases naturally
Add all the ingredients in “to grind” except coconut and roast till it turns golden brown.. Turn off the stove and let it cool
Add coconut and little water, ground into a paste
Cook vegetables with little water, turmeric powder, and salt for one whistle
In cooking pan add tamarind extract, 1 + 1/2 cups of water, 1/2 teaspoon of Sambar powder, turmeric powder, and salt Mix well and cook on medium flame till the mixture boils well till tamarind raw smell goes off
Add cooked vegetables and cook till the mixture boils well
Add the ground paste and mix well. Additional add little water to a mixie jar and add to the kootu. Cook the mixture for 5 minutes, mix well once in a while
Add the cooked dal, mix once in a while, and cook for 5 minutes
Add jaggery, additional salt (if required), jaggery and cook for another 5 minutes
Finally, add chopped coriander leaves, mix well, and once the kootu boils well, turn off the stove. Kootu thickens over time so turn off the stove before it is thick
In a tadka pan add coconut oil and when the oil is hot, add mustard seeds, Urad dal, curry leaves and let them splutter, add hind and transfer the tadka to the pan. 7 Kari kootu is ready
