Festival Recipes, Kootu

7 Kari Kootu | Ezhu kari Kootu | Pongal Recipes

Coming to the last day of the Kootu series in this Blogging
Marathon. After Karamani Kootu, Podalangai Poricha Kootu, today’s dish Ezhu Kari Kootu (Tamil : Ezhu – 7, Kari – vegetables or gravy made with 7 veggies) is made
expecially for Pongal (Tamil Harvert Festival) to celebrate the harvest season.
Traditionally, it uses most of the fresh harvest and is spiced in a mild gravy.
Pairs amazingly well with Hot rice and Tomato Rasam.
Although it doesnt use Onion or Garlic , as its made for a festival, its spice
comes from Green chillies. In my house however, we prefer red chillies.. 

Part of a rather elaborate Pongal menu
comprising Ven
 (or Khara Pongal), Sakkarai
(Sweet Pongal), Mor Kozhambu, Rice and Papad, this
dish is known for its curative properties to aid in digestion after all the
ghee and carbs consumed during the festive feast. Lets get to the recipe that
is making its way to BM # 28  under “Tamilnadu
Kootu”. Thanks to Valli, these recipes saw the light of the day.. wish we had a week long Kootu theme, so could explore many more options :-))

Note: I have mentioned the 7 veggies that go into this gravy. Feel free
to add or leave out any more that you wish to. 


Prep time : 15 mins | Cook
 : 15 mins | Serves : 4

Spice Level : Medium | Difficulty
 : Easy

Serving accompaniments : Rice
and Papad or even Chapatis (Indian Flat bread)


  • Moong Dal – 1/4 cup
  • Salt – to taste
  • Turmeric – 1/2 tsp
  • Tempering : Oil (1 tsp), curry leaves,
    asafoetida, peanuts

The 7 veggies (totalling approx150gms
in raw and cut form)

  • Green plaintain – 1/2
  • Flat beans – 2 handfuls
  • Yellow Squash /  butternut squash
    – about 50 gms
  • Broad beans / flat beans – about 50
  • Colocasia / Arbi – 4 to 5 medium
  • Sweet potato – about 1 small
  • Yam / elephant foot – a small piece
    (those who are allergic to this veggie can substitute with carrots /
    french beans – about 30 – 50 gms each) 

Masala Paste:

  • Coconut – 1/2 cup
  • Cumin – 1/2 TBSP
  • Black pepper – 1/4 tsp
  • Red chillies – 1 or 2 (adjust spice)
  • Raw rice – 1/2 tsp (optional – to add
    thickness – you may also use 1 tsp rice flour)


Wash, peel / string and chop all
veggies to equal size. Soak Moong dal for 10 mins in warm water.

In a large pot, bring about 3 -4 cups
of water to a rolling boil. Add a pinch of salt and the chopped veggies and
cook for 8- 10 mins till al dente.

Pressure cook Moong dal for 1 whistle
with turmeric. Cool.

Grind all the ingredients under masala
paste with lil water to a thickish gravy

In a pan, add oil, prepare the
tempering. Add the masala paste, fry till oil separates. 

Add salt and boiled veggies. Let it simmer
further for 3 -4 mins covered.

Once done, serve with hot rice and Tomato Rasam.



  1. Torviewtoronto

    Kootu looks fabulous

  2. Delicious and lovely! 🙂

  3. Sharanya palanisshami

    Delicious kootu ……………. my favorite………

  4. Mouth watering …

  5. preeti garg


  6. Corporate to Kitchen

    Kootu is one thing I really want to make more often. I love the vegetable combination in your dish. I want to dip some rotis in it & have them now.

  7. Srivalli

    That seriously looks delicious Kalyani..This was one of the reasons why I opted to have this theme, there are so many variations we are yet to try right. I have heard so much about this gravy, never made it myself as there is a different culture followed during Pongal..very nice to read about this..thanks for documenting such old treasures..

    • yes, Valli ! Even I enjoyed doing this theme ! Look forwrd to posting many more such authnetic recipes…

  8. Priya Srinivasan - I Camp in My Kitchen

    I can smell the aroma here, very delicious and rich kootu!! 🙂

  9. Suma Gandlur

    Looks delicious. I know nowadays we can go with whatever we have in hand but are these preferred vegetables traditionally for this kootu?
    BTW I was expecting you to post the kootu served in Bangalore weddings. 🙂

    • Suma – this is due to the Principal's (read Valli's strict) instructions that the theme was Tamilnadu Kootus. posting a Karnataka / Bangalore Kootus would have meant Fail in exams :-)) Lol !!

    • yes, Suma. These are the preferred veggies. Only for Yam (as some people might have itching / allergy), you can substitute with some other suitable veggie.

  10. What a delicious kootu Kalyani. All those veggies make this a very filling and healthy dish. Will try soon.

  11. Wanted to make this during Pongal but missed it. The kootu looks very delicious.

  12. Chef Mireille

    love the combo of veggies you used – I seriously must try one of these kootu

  13. Harini R

    I had bookmarked this kootu from elsewhere..I was very impressed with this kootu. Love the tradition attached to this kootu! We also make a variation of this kootu for pongal.

  14. Comforting Kootu and healthy too

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