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Jan 11, 2014

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.



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