7 Kari kootu | Thiruvathirai Kootu | Thalagam | Ezhu Kari Kootu | Pongal Kootu | vegetable kootu | Dal stew | Thiruvathirai kuzhambu | Thiruvathirai Kuzhambu | Thiruvadirai kootu with step by step pictures and video recipe. Check out the Thiruvathirai Kootu recipe. If you like the video pls SUBSCRIBE to my channel.
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.
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 tsp
- Pepper few
- Red Chilli - 2
- Sambar powder -1/2 tsp
- Coriander leaves few
- Coconut oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tbsp
- Curry leaves - few
- Hing
- Jaggery - a small piece
Instructions
- 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. Additionally 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
Video
Notes
- You can also cook vegetable in tamarind water but pressure cooking vegetables makes the process quick
- Always cook the vegetables in cooker separator to avoid them from turning mushy
- Any vegetables of your choice/availability can be used
- Kootu thickens overtime so cook accordingly
- Adjust jaggery according to your taste
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
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