EZHUKARI KOOTU RECIPE| PONGAL FESTIVAL RECIPES | MIXED VEGETABLES KOOTU

THIRUVADIRAI KOOTU

    As pongal festival is nearing i wanted to post a traditional recipe which we make both for Pongal festival and Thiruvadirai. This ezhukari kootu | pongal kootu we make with 7 veggies especially the country vegetables like yam, raw banana,choyate,avarakkai, Mochhai,pumpkin and even arbi too.A little bit of all these veggies make a huge quantity of kootu and so just add a small piece of all veggies. We carry forward a small portion for the next day for “Kannupidi” too, where we offer food for crows and pray to god .


Now coming to the recipe this measurement serves 6-7 people.
INGREDIENTS:

MIXED VEGETABLES*	2 CUPS
TOOR DAL (UN COOKED)	1/4 CUP
CHANNA DAL	1 TBLSP
CORIANDER SEEDS	1 TBLSP
RED CHILLI	5-6
URAD DAL	1/2 TSP
COCONUT(SCRAPPED)	1/4 CUP
COCONUT OIL	1 TSP
COOKING OIL	1 TSP
TAMARIND EXTRACT	1/4 CUP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW

* I used Broad beans (avarakkai), choayate(chow chow), yam,poosanikkai(white pumpkin)parangikkai(yellow pumpkin) raw banana (vazhakkai) and mochai
METHOD:

• Cook the toor dal and mochhai in pressure cooker .

• Cut the rest of veggies into cubes.

• In a kadai add 1/2 tsp of oil and add the coriander seeds,urad dal, channa dal and redchillies and roast till golden brown. Add coconut ( keep 2 tblsp aside )and grind it smoothly into a fine paste when it is cool. Keep it aside.

• In the same pan, add the chopped avarakkai(broad beans), and choyate (chow chow) and add salt and turmeric powder. Add 1 and 1/2cups of water and the tamarind water and cook the veggies.
• When it is half done add the rest of the veggies and cook. The entire cooking process has taken 8-9 minutes in a medium low flame. Add the cooked mochai to this now.

• Never overcook the veggies.
• Now add the ground paste to this and the cooked toor dal.
• Mix nicely without any lumps. Add water to get the right kootu consistency.
• Dry roast 2 tblsp of coconut in a pan till golden brown and add it to the kootu.
• Add coconut oil and temper with mustard seeds and curry leaves.
• Don’t search mustard seeds in mine since i don’t have i didn’t add.

• Kootu is now ready to serve.

           NOTES:

1. I made it in a consistency of thick sambar as i wanted to mix with rice.
2. If you want to make it as an accompaniment for any variety rice keep it little thick.

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