EZHUKARI KOOTU (KUZHAMBU)
Ezhukari kootu is a festival time recipe. We prepare this during Pongal and Thiruvadhirai. The kootu is traditionally made with a lot of vegetables. Most commonly, we use seven vegetables when making it for neivedhyam and hence the name ‘ezhu’kari kootu. But since, I have made it on a normal day, and not for neivedhyam, I have used more than seven vegetables here. It goes well with Thiruvadhirai kali ( Click here to check my Thiruvadhirai Kali recipe ).
In olden days, when they had leftovers of this kootu, they would reheat it every night adding a bit of jaggery along with sambhar or Kuzhambu prepared on that day. And from this tradition it also gained the name ‘Ericha Kuzhambu’. It also tastes great with dosa.
dddddddIt can also served with dosa on day to day basis.d
Ezhukari Kootu (Kozhambu)
- 2 Carrots
- 10 Beans
- 1/4 kg White pumpkin
- 10 Avarakai Broad beans in English
- 1/4 kg Parangikai Yellow pumpkin
- 1 chow chow Chayote or Bangalore Brinjal
- 2 Potato
- 1 Capsicum
- Handful of Double beans
- Handful of raw peanuts
- 2 Sweet potatoes
For grinding kuzhambu/kootu powder
- 2 tbsp Coriander seeds (dhania)
- 2 tbsp Bengal gram Chana dal in Hindi
- 1 tsp Whole black pepper
- 7 Red chilli
- 1 tsp Cumin seeds Jeera
- 1 tsp Fenugreek seeds Methi
- 1/2 Grated coconut
- Curry leaves
- Big lemon sized Tamarind soaked in hot water
- 1 cup Red gram (Thuvaram Paruppu in Tamil) Toor dal in Hindi
- Salt to taste
- 1 tsp Mustard seeds
- Curry leaves
- 1 tsp Oil
- Asafoetida a pinch
- Pressure cook toor dal and double beans and peanuts in separate containers with enough water for three whistles.
- After the pressure settles, mash the toor dal. Drain the water from the cooked beans. This water can be used in the later stage.
- Squeeze tamarind and keep two cups of tamarind water ready.
For Making Kuzhambu/Kootu Powder
- In a kadai dry roast coriander seeds, chana dal, black pepper and red chillies till dal turns light brown.
- Add cumin seeds
- After this, add fenugreek seeds and roast for 30 seconds.
- Add grated coconut and curry leaves and saute for two minutes and switch off the stove. Allow it to cool. Grind this to a coarse powder.
- In a heavy bottomed vessel, first add the vegetables which take a longer time to cook like white pumpkin, carrot, beans, chow chow and flat beans.
- Add a cup of water and close it with a lid. When they are half cooked add the rest of the vegetables and let them cook for five minutes.
- After five minutes add the tamarind water and allow it to boil.
- Add salt and let it boil till the raw smell of tamarind goes and the vegetables are cooked thoroughly. Keep the stove in medium flame.
- Now add the cooked double beans and peanuts and mix it well.
- Now add the cooked toor dal. Stir well. Check the consistency and add some more water if necessary. here you can use the water that the beans were soaked in.
- When the mixture boils add the ground kootu/kuzhambu powder and mix well. Cook for another five to seven minutes.
- Heat oil in a kadai. Add mustard, curry leaves and asafoetida.
- When the mustard splutters pour it on the sambhar. Now the kootu is ready to be served
- You can add vegetables of your choice like Brinjal, Yam, Colacacia (Arbi in Hindi), Raw banana etc.,
- You can also add chickpeas, mochai (field beans) and karamani (black eyed beans)
- If you are using dried double beans and peanuts, don’t forget to soak overnight.