7 KARI KOOTU RECIPE ( PONGAL KOOTU RECIPE)

We make this 7 kari kootu (kootu made with 7 veggies) for thiruvathirai and pongal. Its very flavourful with all our ‘naatu kaigari’s. Please refer the notes for the vegetables choice. This is one of the main Pongal Recipes.  We make sakkarai pongal, vellai pongal, this kootu, vadai and vendakkai sambar on Pongal day. Some times make Kallkandu pongal also along with this. The most thing I like about pongal is ‘Karumbu’. Me and brother sit chew karumbu sincerely through out the day. My mom or dad will sometimes peel off the skin and chop into bite size pieces for our easy.
    And coming to the recipe, since we make it for festival, we dont add onion or sambar powder in this kootu. Even the sambar and vadai we make on these days we do not add onion as we offer to God. There are lot of traditions followed for Pongal by MOM and MIL, but in Singapore, I make it simple. This year no Pongal celebrations for us, but wanted to post this recipe here as I got few requests from the readers. And special thanks to Jeyashri for the veggies and the cute mat :)

7 kari kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 30 mins    |  Serves: 4

Ingredients

Moong dal	1/4 cup
Plantain/ vazhakkai	1/2
Yellow pumpkin/Parangikkai	A small piece
Sweet potato/sakkaravalli kizhangu	1/2
Fresh peeled mochai	1/4 cup
Broad beans/ avarakkai	10-15
Karunai kizhangu/ yam	A small piece
Arbi/colacasia/ seppan kizhangu	2
Turmeric	1/4 tsp
Salt	As needed

 

To grind

Coconut, grated	1/2 cup
Jeera/cumin seeds	1/2 tsp
Green chillies	3-4
Rice flour	1/4 tsp

 

To Temper

Oil	2 tsp
Mustard	1 tsp
Curry leaves	1 sprig

Method

1. Pressure cook moong dal for 2 whistles and keep aside. Peel off the skin of yam, arbi, sweet potato. Wash and chop into tiny cubes. Chop the broad beans finely. Boil 1 cup of water and add these veggies+ mochai, turmeric and salt. Meanwhile peel off the skin of plantain and yellow pumpkin and chop into tiny cubes. Add it along the veggies boiling and cook until soft.
2. Grate coconut mean while and grind it along with jeera, rice flour, green chilli and little water to a coarse paste.
3. Add the cooked dal, coconut paste and bring to boil. Temper with the items given under ‘To temper’ table and mix well.

Notes

• You can add dried beans as well in this kootu like kaaramani, dried mochai. You have to soak and pre cook before adding.You can add bitter gourd in this kootu (which I dont like ;))
• While the veggies are getting cooked, you can add few curry leaves (torn into two). This gives nice flavour.
• Using coconut oil for tempering also enhances the flavour.
• Veggies we avoid to add in this kootu : ‘English veggies’ like carrot, beans, potato etc..; brinjal, snake gourd, ash gourd, bottle gourd, ridge gourd, ladies finger,drumstick.
• We add all ‘gastric veggies’ in this. So its good to add jeera in this kootu.
• Do not add yam more as it will be giving itchy feel. Do not add sweet potato and yellow pumpkin more as it will turn sweeter.

I love this kootu with sakkarai pongal those days. Yeah its weird, but I do eat this way as I dont like to eat too much of sweet continuously those days. This is very very flavourful kootu.

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