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Ezhu kari kootu
Seven vegetable and dal curry
ஏழு கறி கூட்டு: seven vegetables in tamarind, toor dal and a roasted coconut-chilli paste
The partner to kali on Arudra Darshan morning is a kootu of seven (ezhu) vegetables, an old Tamil Brahmin custom that uses whatever native winter produce is at the market: pumpkin, ash gourd, raw plantain, sweet potato, broad beans, colocasia and chow-chow are a typical set, and no onion, garlic, tomato or 'English' vegetables go in. They simmer in tamarind water with soft toor dal and a paste of roasted coriander, chana dal, red chillies and coconut, giving a thick, tangy, gently hot stew that cuts the sweetness of the kali. Common mistake: adding tamarind before the vegetables are cooked, which keeps them hard; cook them first in plain water until a knife goes in easily, then add the tamarind and boil until its raw smell has gone. Chef's tip: roast the paste spices until the chana dal turns golden-red, which gives the kootu its depth.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dal and vegetables
- 2 ⅝ oz toor dalwashed
- 1 ¼ cups waterfor the dal
- 3 ½ oz yellow pumpkin2 cm cubes
- 3 ½ oz ash gourd2 cm cubes
- 1 raw plantainpeeled, cubed
- 3 ½ oz sweet potatocubed
- 2 ⅞ oz flat broad beans (avarakkai)in 3 cm pieces
- 3 ½ oz colocasia (seppankizhangu)boiled, peeled, halved
- 3 ½ oz chow-chow (chayote)peeled, cubed
- 1 ¾ cups waterfor the vegetables
- ½ tsp ground turmeric
- ⅔ oz tamarindsoaked in 150 ml hot water
- 1 tbsp jaggery
- 1 ½ tsp salt
For the roasted paste
- 1 tsp coconut oil
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- 1 ¾ oz fresh grated coconut
For the tempering
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
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Method
0/6 doneStep 1: Pressure-cook 2 ⅝ oz toor dal with 1 ¼ cups water for 4 whistles, about 15 minutes, until completely soft. Mash smooth.
15 minStep 2: Heat 1 tsp coconut oil in a small pan over a medium-low heat and roast 1 tbsp coriander seeds, 1 tbsp chana dal and 4 dried red chillies for 3–4 minutes until the dal is golden-red. Add 1 ¾ oz fresh grated coconut and roast 1 minute more. Cool and grind with a little water to a smooth paste.
6 minStep 3: Put 3 ½ oz yellow pumpkin, 3 ½ oz ash gourd, 1 raw plantain, 3 ½ oz sweet potato, 2 ⅞ oz flat broad beans (avarakkai) and 3 ½ oz chow-chow (chayote) in a wide pot with 1 ¾ cups water, ½ tsp ground turmeric and 1 ½ tsp salt. Simmer, covered, for 12–15 minutes until a knife slides into the plantain and sweet potato.
14 minStep 4: Squeeze ⅔ oz tamarind in its soaking water and strain. Add 3 ½ oz colocasia (seppankizhangu), the tamarind water and 1 tbsp jaggery and boil for 5 minutes until the raw tamarind smell is gone.
5 minStep 5: Stir in the mashed dal and the roasted paste and simmer for 5 minutes, stirring now and then, until thick but still spoonable. Add hot water if it gets too stiff.
5 minStep 6: Heat 1 tbsp coconut oil, splutter 1 tsp mustard seeds, add 1 sprig curry leaves and pour over the kootu. Serve with thiruvathirai kali.
2 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 32 g
- Fat
- 7 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ezhu kari kootu take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of toor dal?
- Red lentils (masoor dal) (cook 10 minutes less).
- What can I use instead of sweet potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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