Thiruvathirai Kootu | 7 Kari Kootu

Thiruvathirai Kootu is tasty delicacy traditionally made on Thiruvathirai festival for adai, kali & rice. Thiruvathiri Kootu is made by cooking a minimum of 5 vegetables with grind coconut, tempered spices and curry leaves. How to make Thiruvathirai Kootu is described in this recipe with step by step pictures.

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Thiruvathirai Thalagam(7 kari kootu/Kali Kuzhambu) is a special kootu(curry) made specially on the day of Thiruvadirai star in Marghazhi.

We make this kootu with 7 vegetables and hence the name 7 kari kootu.Thiruvathirai kali is served with this kootu which is the best combo….Last year I posted Thiruvathirai Adai and Kali so as promised this year I am posting this easy Thiruvathirai Kali Kuzhambu.

I used half raw banana(vazhakkai), 3 brinjals(kathrikai), 10 cluster beans(kothavarangai),half of shown yam(senaikilangu),yellow pumpkin(manja poosanikai), 1/4 cup field beans(mochai) and 1 small radish(mullangi)

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Thiruvathirai Kootu | 7 Kari Kootu

Thiruvathirai Kootu is tasty delicacy traditionally made on Thiruvathirai festival for adai, kali & rice. Thiruvathiri Kootu is made by cooking a minimum of 5 vegetables with grind coconut, tempered spices and curry leaves. How to make Thiruvathirai Kootu is described in this recipe with step by step pictures.

Prep Time10 minutes mins

Cook Time3 hours hrs 25 minutes mins

Total Time3 hours hrs 35 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 2and 1/2 cups mixed vegetables I used radish, brinjal, raw banana, cluster beans, field beans, yam and yellow pumpkin
• a lemon sized tamarind
• a generous pinch turmeric powder
• 2 teaspoon raw rice
• salt to taste

To roast and grind

• 2 teaspoon oil
• 1/2 cup coconut
• 4 nos red chillies
• 2 teaspoon toor dal
• 1/2 teaspoon sesame seeds

To temper:

• 2 teaspoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/8 teaspoon fenugreek seeds
• a sprig curry leaves
• 1/8 teaspoon hing

Instructions

• Wash all the vegetables and chop them as bite sized pieces like how we chop for sambar.
• Soak tamarind in 1 cup warm water and set aside.
• In a mixer add raw rice soaked in little water.
• First add the ingredients listed under 'to roast &grind' except coconut and roast till dals turn golden brown.
• Then add coconut along with other ingredients and saute till slightly browned.
• Add it along with soaked raw rice and grind it to a smooth paste. Set aside.
• Pressure cook field beans.
• Soak the chopped veggies in water, rinse it well.
• Then in a pan add the veggies along with enough water, salt and turmeric powder. Let it get cooked.
• When  it is half cooked add the mochai.
• Then add tamarind water allow it to boil for 5mins then add coconut paste and allow it boil for few mins until raw smell leaves. Add required salt.
• Meanwhile temper the items listed under 'to temper table' and add it to the curry.
• Give a quick stir and switch off.
• Serve Thiruvathirai Kootu with kali or plain white rice.

Notes

• While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
• After cutting the veggie keep it immersed in water to avoid it from changing its color.
• Each vegetable may take different time to get cooked so cook them accordingly. I first added the veggies that takes time to cook and after few mins added the other veggies that gets cooked easily…… I pressure cooked mochai alone separately and added.
• You can pressure cook the veggie too if you are confident about the cooking time.
  It is a must to use only country vegetables for this kootu. I used the veggies which I had in hand.
• If you get sakkara valli kilangu(sweet potato) then add it , gives a great taste and mild sweetness to the curry.
• You can also add dried beans instead of fresh beans. You can add avarakkai (Broad Beans).
• Adjust spice level according to your preference.
• The kuzhambu should be more of slightly thick but pouring consistency.
• This kootu is specially served with kali but you can accompany it with white rice, pongal varieties too.

Nutrition Facts

Thiruvathirai Kootu | 7 Kari Kootu

Amount Per Serving (125 g)

Calories 246 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 726mg32%

Potassium 441mg13%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 7743IU155%

Vitamin C 32mg39%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Thiruvathirai Kootu Recipe Step by Step

1. Wash all the vegetables and chop them as bite sized pieces like how we chop for sambar. Soak tamarind in 1 cup warm water and set aside.In a mixer add raw rice soaked in little water.Pin
2. First add the ingredients listed under ‘to roast &grind’ except coconut and roast till dals turn golden brown.Then add coconut along with other ingredients and saute till slightly browned.Add it along with soaked raw rice and grind it to a smooth paste.Set aside.
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3. Pressure cook field beans. Soak the chopped veggies in water, rinse it well.Then in a pan add the veggies along with enough water,salt and turmeric powder.Let it get cooked.When  it is halfcooked add the mochai.
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4. Then add tamarind water allow it to boil for 5mins then add coconut paste and allow it boil for few mins until raw smell leaves.Add required salt.
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5. Meanwhile temper the items listed under ‘to temper table’ and add it to the curry.Give a quick stir and switch off.
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Serve it with kali or plain white rice.

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Expert Tips

• While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
• After cutting the veggie keep it immersed in water to avoid it from changing its color.
• Each vegetable may take different time to get cooked so cook them accordingly. I first added the veggies that takes time to cook and after few mins added the other veggies that gets cooked easily……I pressure cooked mochai alone separately and added.
• You can pressure cook the veggie too if you are confident about the cooking time.
• It is a must to use only country vegetables for this kootu. I used the veggies which I had in hand.
• If you get sakkara valli kilangu(sweet potato) then add it , gives a great taste and mild sweetness to the curry.
• You can also add dried beans instead of fresh beans.You can add avarakkai(Broad Beans)
• Adjust spice level according to your preference.
• The kuzhambu should be more of slightly thick but pouring consistency.
• This kootu is specially served with kali but you can accompany it with white rice,pongal varieties too.

Pin