Ezhukari kootu is a special dish made on every Thiruvathiriai festival. My grandma always make this kootu and serve with Thiruvathirai kali. I always wonder how this kootu will go with kali which is a sweet. In my childhood I just avoided to have this kootu with kali and I used to have with rice. Slowly I realised that this is awesome kootu which goes well with kali. Try this wonderful mixed vegetable kootu and have a blessed Thiruvathirai.
VIDEO
vegetables may vary in the video
INGREDIENTS:
Beans, carrot, potato
raw banana/ brinjal - 1 cup (chop into small pieces)
Yellow pumpkin - 1 cup chop into small pieces
Butter beans - 1/2 cup (soak over night)
Tamarind - small lemon sized ball
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Salt - as needed
To grind:
Red chillies - 5 to 6
Grated coconut - 1/2 cup
Toor dhal - 2 tsp
Urad dhal - 1/2 tsp
HOW TO MAKE:
Soak butter beans over night and pressure cook it with bit salt. Allow 3 to 4 whistles, drain the water and keep aside. Cut all the veggies and keep aside.
Soak tamarind in a cup of water and extract the juice. In a pan / kadai add tamarind juice, all the veggies, needed salt and turmeric powder. Cook all the vegetables. Once the veggies cooked add cooked butter beans. Mix well.
In a pan add 1/4 tsp of oil and fry toor dhal, urad dhal and red chillies. Once it fried turn off the stove and add grated coconut. Let it get cool down then in a blender / mixie make a fine paste of it by adding little water.
Once the veggies cooked add grounded paste and mix well. Check salt at this stage and if want add little. Turn off the stove. In a pan heat 1/2 tsp of oil splutter mustard seeds and cumin seeds. Add asafoetida. Add curry leaves.
Temper the kootu and mix well.
Serve hot with kali or white rice.
TIPS:
Salt added when we cooked the butter beans. Cares to be taken when you add in veggies.
This kootu consistency should be thick hence add less water in the tamarind when you cook. If you feel it is too thick then add little water as needed consistency.
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