Ezhu kari kootu

Background:

Ezhu kari kootu or seven vegetable stew is a savory stew of vegetables in tamarind water garnished with a spice mix that replaces the sambar powder. This is usually served with Thiruvadhirai Kali or Chakkara pongal. It is customary to use seven, nine, eleven or odd numbered vegetables.

Stuff you will need:

Seven vegetables that are a combination of root vegetables, pods, over the ground vegetables etc. A sample list is as under. Cut these into equal sized bits. Ideally 1″ bits so they retain shape even when pressure cooked.

White pumpkin
Red pumpkin
Flat beans (Sabre beans)
Potato
Green banana
Yam
Seppan kizhangu (no idea what it is called in other languages)
Green peas
Mocchai (similar to lima beans)
Carrots
Chayote
Dry red chillies – 8
Bengal gram – a handful
Coriander seeds – 2 tsp
1/4 of a coconut shredded
Curry leaves – 2 – 3 twigs
Thuvar dhal – 2 handfuls
Salt to taste
Asafoetida
Turmeric – 2 tsp
Tamarind the size of a small lemon – soaked and extracted to a pulp
Oil for tempering
Black mustard seeds – 1tsp
Urad dhal – 1 tsp
Jaggery – 1 tbsp

How to make it?

Dry roast and grind the chillies, bengal gram dhal, coriander seeds, coconut gratings and curry leaves. Set aside. Pressure cook vegetables and thuvar dhal with salt, turmeric and asafoetida in little water. In a wok, heat oil, season mustard and urad dhal. When done add tamarind pulp, cooked vegetables/dhal, ground spice mix, jaggery and simmer on low heat for about 10 minutes. Turn stove off and garnish with coriander leaves.

Serves six

Special Notes:

This is usually served with Thiruvadhirai kali or Chakkara pongal.

Chakkara pongal

Background:

Chakkara pongal is a delicacy made specially on the occasion of the Harvest festival in Tamil Nadu in India. This festival celebrates a good harvest and offers thanks to the Sun God (Surya) and the animals (Cows, Buffaloes) that was reason for the bountiful harvest. Traditionally the pongal is made in an earthern pot over an open fire. Some families use a bronze pot. This pongal I used my vengala paanai (bronze pot).

Wash and clean the pot. Apply Sandal and Kumkum to four sides and tie a turmeric plant around the neck of the pot.

Stuff you will need:

2 cups white rice
3/4 cups moong dhal roasted in ghee
Milk 3 cups
Water 5 – 7 cups
Powdered jaggery – 4 cups
Ghee – 4 tbsps
Cashews – 20 roasted in ghee
Raisins – 20 roasted in ghee
Cardomom – 10 peeled and powdered

How to make it?

Boil the mixture of water and milk in the pot. As it rises add the rice and moong dhal. Stir occasionally till well cooked. Add jaggery and stir frequently till it thickens into a nice golden mass. Add ghee and mix it in. Garnish with roasted cashews, raisins and cardomom.

Serves six

Special Notes:

This is usually served with a seven vegetable hot and sweet savoury stew called the Ezhu Kari Kootu. Recipe elsewhere in this blog.