How to make Ezukari Kootu - Mixed vegetables cooked with dal and flavourful masala.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Mixed Vegetables (मिक्स्ड वेजिटेबल्ज़), Dried Red Chillies (सूखी लाल मिर्च )

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Ezukari Kootu Recipe Card

Ezukari Kootu
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Ezukari Kootu checkout Aviyal, Vegetable Hot Pot, Mix Vegetable Kofta Curry, Spicy Vegetable and Potato Bake . You can also find more Main Course Vegetarian recipes like Baby Potatoes in Curry Leaf Curry, Methi Chole, Eriseri, Bhindi in Hara Masala.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ezukari Kootu Recipe

  • Mixed Vegetables chopped 2 cups

  • Dried Red Chillies 2 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 6-8

  • Drumstick cut into 1 inch pieces 1

  • Tomato chopped 1 medium

  • Split pigeon pea (toor dal/arhar dal), boiled 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind paste 1 tablespoon

  • Green chilli 1

  • For masala

  • Oil 1 tablespoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Dried red chillies 6-8

  • Peanuts 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Scraped coconut 2 tablespoons

Method

Step 1

Place mixed vegetables in an ovenproof dish and cook it in microwave for 2-3 minutes.

Step 2

For masala, heat oil in a small non-stick pan, add chana dal, urad dal and coriander seeds and sauté till the dals begins to change colour.

Step 3

Add red chillies, peanuts and asafoetida and roast till golden.

Step 4

Add coconut and saute for 2 minutes more.

Step 5

Remove the pan from heat, cool and grind to a paste with a little water.

Step 6

Heat oil in another non-stick pan, add mustard seeds and when they splutter, add fenugreek seeds and curry leaves and saute for ½ minute.

Step 7

Add drumstick and tomato and saute for 1 minute.

Step 8

Add 1 cup water and cook till the drumsticks are done. Add masala paste and cook for 2-3 minutes.

Step 9

Add tuvar dal, turmeric powder and salt and mix well.

Step 10

Add tamarind paste and green chilli and mix well.

Step 11

Simmer for 2-3 minutes and serve hot.