Print Recipe

7 Kari Kootu Recipe

A medley of 7 types of vegetables that's made during Pongal and Thiruvadhirai.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients

  • Mochai - 1/4 cup
  • Brinjal - 2
  • Parangikai or Yellow Pumpkin - 1 small piece
  • Sakaravalli Kizhangu or Sweet Potato, small - 1
  • Chepakizhangu or Colacasia - 1
  • Vazhakkai or Green plantain - 1/2
  • Avarakkai or Broad Beans - 5
  • Moong dal or Paasi paruppu - 1/4 cup
  • Turmeric powder - 1/2 tsp
  • Salt - to taste

For the paste:

  • Fresh grated coconut - 3 tbsp
  • Green chilies - 4
  • Pottukadalai or Roasted gram dal - 1 tsp
  • Curry leaf - 1 sprig
  • Cumin seeds - 1/2 tsp

For tempering:

  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Asafetida - 2 pinch
  • Curry leaf - 1 sprig
  • Oil - 1 tsp

Instructions

Preparation:

  • Wash all the vegetables.
  • Peel the skin of vazhakkai, peerkangai, chakkaravali kizhangu, cheppankizhangu and chop into big chunks.
  • Trim both the ends of Avarakkai, remove the strings and chop into big chunks.
  • Remove the stem of brinjal and chop into big chunks.
  • Pressure cook moong dal in 1/2 cup water for 2 whistles and keep aside.
  • Place all the chopped veggies and mochai in a pressure cooker. Add 1/4 cup water and pressure cook for 2 whistles and keep aside. You can also cook both dal and vegetables in 2 separate containers at the same time.

Make the paste:

  • Grind together grated coconut, pottu kadalai, green chilies, 1 sprig curry leaf and cumin seeds to a smooth paste using little water.

Make 7 kari kootu:

  • To the cooked vegetables, add cooked moong dal, ground paste, 1/2 cup water, turmeric powder, salt and cook over low flame for 4-5 mins for the raw smell to go away.
  • Heat a pan with oil. Add mustard seeds and let it pop. add urad dal, asafetida and 1 sprig curry leaf and cook the dal turns golden in color.
  • Add this tempering over the kootu and mix well and cook for another minute.
  • Take off stove and drizzle 1 tsp coconut oil (optional) on top and close tightly with a lid.
  • Serve hot with Thiruvadhirai kali or Pongal.