7 Kari Kootu | 7 Vegetables Stew

Yet again an amazing fusion of tubers | root vegetables in an exotic masala gravy that is so delicious that you will love to make it often! Very easy to make too!

This 7 Kari Kootu can be made on any festive occasion and the best part is if you are planning a Sadhya this is an easy menu item.

Amma made this for Thai Pongal Linch and this along with Venpongal is so YUM!

Ingredients:

1 Carrot, cut into 1 " length

1 Kacha Kela | Raw Banana, halved and cut into thick slices

50 gms Avarakkai | Papdi | Broad Beans, cut into 1 " length

50 gms Ratalu | Sweet Potato, peel and cut into 1 " piece

50 gms Kavattu | Kachil | Khamalu | Greater Yam, peel and cut into 1 " piece

50 gms Koorka | Chinese Potatoes, peel and cut into 1 " piece

50 gms Fresh Peas

2 tblsp Toor Dal, pressure cooked
1/4 tsp Haldi | Turmeric Powder

1/4 tsp Red Chilli Powder
To taste Salt

For grinding:

1 tsp Jeera | Cumin

2 tblsp Fresh Coconut, grated

For tempering:

1/2 tsp Oil

1 tsp Rai  | Mustard Seeds

1/2 tsp Urad Dal

1 sprig Kadhi Patta | Curry Leaves

Method:

• Pressure cook Toor Dal adding water such that the dal is fully submerged, for 4 whistles. Once pressure is released, remove cooked Toor Dal and keep aside. 
• Make a smooth thick paste of freshly grated coconut and cumin seeds. Keep aside.
• In a vessel add all the cut vegetables, haldi powder and red chilli powder. Add water such that the vegetables are just submerged. This is a thick gravy sabzi, hence water required is less.
• Once the vegetables are cooked, add cooked Toor Dal and Salt. Mix well.
• Add the coconut-cumin paste and mix well and let this cook for 2 minutes. Add sufficient water to make it a thick gravy. Stir occasionally to ensure the Kootu does not get stuck to the bottom of the vessel.
• After 2 minutes, switch off the flames and transfer to serving bowl.
• Make a tempering of oil, curry leaves, rai, and urad dal and  pour this on top of 7 Kari Kootu.
• Serve hot with Steamed Rice | Roti.

Hope you will try this recipe. Do let us know about your experience.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.