Ezhu kari Kootu/Pongal Kootu

A combination of 7  vegetables used in the preparation of Kootu is what is known as Ezhu Kari Kootu.  In Tirunelveli and Madurai areas, we make this kootu for Pongal festivals . In this kootu, they use only Nattu Kaikaries (like pumpkin, Sempu, Karunai )  In US,karunnai kizhanghu  is not easy available, I have replaced it with  beans and carrots.

Ingredients:

Tamarind                      a small lemon size

Tovar Daal                    ¼ cup

Turmeric powder            1 tsp.

Grated ginger                1 tsp.

Salt                              to taste

Jaggery                        1 tsp.

For Powdered coarsely

 Coconut oil                  1 tsp

Asafetida                     ½ tsp.

Coriander seeds            1 tbsp.

Red chilies                   4 no.

Chenna dhal                 1 tbsp.

Black pepper                1 /2 tsp.

Urdh dhal                     1 tsp.

Shredded coconut          2 tbsp.

Vegetables

White pumpkin               ½ cup

Red  pumpkin                 ½ cup

Green beans                  ¼ cup

Small brinjals                 3 no.

Sweet potato                 1 no    

Carrot                           1 no.

Raw banana/Ethenga      1 no.

For Seasoning:     

Coconut oil                    2 tbsp.

Mustard oil                    1 tsp.

Red chilies                    1 no.

Curry leaves                  few

Shredded coconut          2 tbsp.

Method:

• Wash and cut vegetables into small cubes. Ideally 1″ bits so they retain shape even when pressure cooked.

• Soak the tamarind in 1 cups of warm water for 10 minutes. Squeeze out the juice. Filter the tamarind water.
• Fry all the above ingredients in oil and powdered coarsely. Keep aside.

• Pressure cook the dhal and keep aside.Pressure cook the vegetables with asafetida , turmeric, ginger, and salt .hen vegetables are cooked, add the tamarind pulp , turmeric powder, cooked dhal and ground spice mix. Add jaggery powder and mix it well.
• Cook it on low heat for about 10 minutes.
• Heat oil in a kadai, fry the all seasonings and pour it over the kootu.Serve hot with Venn Pongal, steamed rice, Moru Kalli 

 Note:

• It is customary to use seven, nine, eleven or odd numbered vegetables.
• If you want, you can dry fry the 1 tsp of rice and 1 tbsp. of White sesame seeds (Til) and powder it and add it to the Kootu. In function days; I normally  avoid  to adding sesame seeds in my cooking.
•  My recommendation is not to use  Peerkankai, Bitter gourd, Ash gourd.