Ezhu Kari Kootu

Ingredients

• 3 cups mixed vegetable , equal parts raw plantain, sweet potato, ash gourd, yam, pumpkin, broad beans, colocasia, diced
• 1/2 cup chana dal , cooked soft
• 1/4 cup tamarind , dissolved in 1 cup warm water
• 1/3 cup coconut (fresh grated)
• 1 tbsp chana dal , for paste
• 1 tbsp coriander seeds
• 4 dry red chili
• 1 tbsp ghee
• 1 tsp mustard seeds
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 2 tsp salt
• 2 cups water

Preparation

1. 1

   In a heavy pot, combine the 7 diced vegetables, 2 cups of water, turmeric powder, salt, and the tamarind liquid.

2. 2

   Boil uncovered over medium heat for 12 to 15 minutes until the vegetables are cooked through.

3. 3

   In a dry skillet, roast 1 tablespoon of chana dal, coriander seeds, and dry red chilies over low flame until golden.

4. 4

   Grind the roasted spices with the fresh grated coconut and 1/4 cup water into a smooth paste.

5. 5

   Add the cooked chana dal and the ground roasted coconut-spice paste to the pot of tender vegetables.

6. 6

   Simmer over medium-low heat for 6 minutes, stirring gently, until the stew thickens into a rich, cohesive consistency.

7. 7

   Heat the ghee in a small pan; add mustard seeds and let them splutter.

8. 8

   Add the curry leaves and hing; sauté for 10 seconds.

9. 9

   Pour the hot ghee tempering directly into the bubbling kootu.

10. 10

    Cover and rest for 10 minutes before serving alongside festive rice preparations.

In the tradition

Sources & further reading

• ◆ Srirangam Margazhi Thiruvathirai Canon (Temple Thaligai Sacred Seven-Vegetable Offering)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.