Elzhu kari Kootu (Seven Vegetable Gravy)

Elzhu kari Kootu (Seven Vegetable Gravy)

Another dish prepared as prasada during the Temple festival of Tamil Nadu, uses only Nattu or country vegetables.

Time: 45 min Servings: 5

Cluster Beans – 100 gms
Sweet Potatoes – 1 Big else 2
Pumpkin (White) – 1 small piece
Pumpkin (Yellow) – 1 small piece
Yam – 1 small piece
Colacasia – 3 to 4
Moochai paayru (in English – Field Beans or Fresh Beans seed) – 100 gms Cut all vegetable except 7 into a 1 inch piece
Tur Dhal – 3/4 cup cooked to soft by adding a pinch of turmeric
Asafoetida – 1 small piece (In traditional cooking powder is not used as best flavour comes from the rock asafoetida only – in our household we have a small porcelain cup to soak asafoetida)
Rock Salt – 3/4 Tablespoon
Tamarind paste made from old tamarind (the colour should be towards black) – 3 ounce
Jaggery – 1 small piece (Any South Indian cooking which can be categorised as sambar – a small piece of jaggery is added – enhance the opposite flavour and it’s a natural preservative)
Oil for seasoning and frying masala – 2 tablespoon
Curry leaves – 10 to 12
Mustard – 1 teaspoon
Urad Dhal – 1 teaspoon
Red Chilli – 1
Coriander Seeds – 25 gms
Bengal Gram – 25 gms
Grated Coconut – 50 gms

Prep: 15 min Cook: 30 min Ready In: 45 min

For grinding: Red Chillies – 8-10 depending on the size (I use only flat long once, majority of the household will use small round once – increase or decrease according to the chilly is used)
Fry Coriander Seeds – 25 gms, Bengal Gram – 25 gms, Red Chillies in 1/2 – tablespoon oil until golden brown, switch off the gas stove and add coconut. Grind it into a fine paste.
In a thick bottom vessel, add all the vegetables add water sufficient for it to cook.
While the veggies are cooked 3/4th add rock salt tamarind juice and the ground paste and mix it nicely. Now add cooked tur dhal. This kootu will be very thick.
Season in remaining oil – Mustard, urad dhal 1 red chilly and 10-12 curry leaves.

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