7 kari Poricha koottu is made mostly by Tanjore Brahmins during Thiruvathirai as the 7 kari kootu kozhambu is made by them during Pongal which is later converted into Ericha Kuzhambu.
Ingredients
Mochai Paruppu (Field Beans) - 1 cup
Pumpkin - 1/2 kg
Raw Banana - 1 no.
Brinjal - 1/4 kg
Snake Gourd - 1/2 kg
Yam (Senai Kizhangu) - 1/4 kg
Beans - 1/4 kg
Cluster Beans (Kothavarangaai) - 1/4 kg
Chayote (chow chow) - 1 no
Carrot - 2 nos
Taro root or Colacasia (Cheppankizhangu) - 1/4 kg
Potato - 1/4 kg
Green chillies -12 nos
Moong Dal - 1 cup
Grated Coconut - 1 cup
Oil - 1/4 cup
Mustard seeds - 1 tsp
Cumin seeds - 2 tbsp
Asafodeita powder - 1 tsp
Salt to taste
Curry Leaves - !/4 cup 2 twigs for garnishing
Coriander leaves - 1/4 cup for grinding 1/4 cup for garnishing
Method:
Grind grated coconut, cumin seeds, 8 green chillies, curry leaves and coriander leaves to a fine paste.
Pressure cook moong dal and mash well.
Cut Carrot, pumpkin, raw banana, mochai, Snake gourd, beans, cluster beans, chayote and Yam. Pressure cook for just 1 whistle or cook in the open pan till they become soft. Add just the required salt while cooking the vegetables.
Cook and peel colocassia and potato and cut them into reasonable size.
Heat 2 tbsp of oil in a hard bottom pan, add mustard seeds and let it splutter, add the remaining 4 green chillies and curry leaves and when the mustard seeds splutter add asafodeita powder and mix. Add all the cooked vegetables and mix a little. Add 1 tbsp of salt and adjust and add more if needed after tasting it. Add the ground paste and mix well and add a cup of water let it boil. Now add the cooked and mashed moong dal to it and mix well. When everything comes to a boil and mixes well remove from flame.
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