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5 from 2 votes
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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

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Notes

  1. You can also cook vegetable in tamarind water but pressure cooking vegetables makes the process quick
  2. Always cook the vegetables in cooker separator to avoid them from turning mushy
  3. Any vegetables of your choice/availability can be used
  4. Kootu thickens overtime so cook accordingly
  5. Adjust jaggery according to your taste
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