7 vegetables curry / ezhukari kootu / thiruvathirai thalagam is an excellent side dish. It is a tasty side dish for Thiruvathirai kali | broken rice sweet , pongal, rice, etc,. It is a nutritious side dish recipe as it contains lot of vegetables. Any type of vegetables can be added to this recipe (vegetables such as raw banana (plantain), broad beans, yam, etc,.). It is auspicious to prepare this recipe with Thiruvathirai kali on the ocassion of Thiruvathirai festival. 

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cooking time: less than 40 minutes

serves: 6-7

Ingredients

1 cup = 300 ml

1 tbsp = 15 ml

1 tsp = 5 ml

 For cooking vegetables

• Carrot / गाजर / கேரட் (medium size) – 3
• Green peas / हरी मटर / பச்சை பட்டாணி – ½ cup 
• Brinjal / बैंगन / கத்திரிக்காய் – 2
• Beans / फलियां / பீன்ஸ் – 9
• Pumpkin / कद्दू / பரங்கிக்காய் – 200 grams
• Chayote (Chow Chow) / चाउ चाउ / சௌசௌ (small) – 1
• Potato / आलू / உருளைக்கிழங்கு (big size) – 1
• Water  – 375 ml
• Turmeric powder / हल्दी पाउडर / மஞ்சள் தூள் – ¾ tsp
• Salt / नमक / உப்பு – required

For cooking Toor dal

•  Toor dal / तूअर की दाल / துவரம் பருப்பு – ½ cup 
• Water – 225 ml
• Salt /  नमक / உப்பு – required
• Turmeric powder/ हल्दी पाउडर / மஞ்சள் தூள்  – ½ tsp

For dissolving tamarind

• Tamarind / इमली / புளி – small lemon size
• Water  – 150 ml

For preparing seven vegetable curry / Ezhu kari kootu

• Sambar powder / सांभर पाउडर / சாம்பார் தூள் – 4 tsp
• Coconut / नारियल / தேங்காய் ,grated (fresh/dry) – ½ cup 
• Turmeric powder / हल्दी पाउडर / மஞ்சள் தூள் – ¼ tsp
• Salt / नमक / உப்பு  – little

For tempering

• Sesame oil (gingelly oil) / तिल के तेल / நல்லெண்ணெய்  – 2 tbsp
• Mustard seeds / सरसों के बीज / கடுகு – ¾ tsp
• Fenugreek seeds / मेथी बीज / வெந்தயம் – ¼ tsp
• Hing powder (asafoetida) / பெருங்காயம் – ¼ tsp
• Coconut / नारियल / தேங்காய்,  grated (fresh/dry) – 1 ¼ tbsp
• Curry leaves/ करी पत्ते  / கறிவேப்பிலை – few
• Red chillies / लाल मिर्च / சிவப்பு மிளகாய் – 3 (optional – if you want the recipe to be spicy)

Method

 For cooking vegetables:

1. Pressure cook the vegetables (carrot, green peas, chayote, beans, pumpkin, brinjal and potato) with water ( 375 ml), turmeric powder (¾ tsp) and salt (required) in pressure cooker for 10 minutes at high flame (with vent weight (whistle).

For cooking dal:

1. Pressure cook the toor dal with water (225ml) , turmeric powder (½ tsp) and salt (required) in cooker for 16- 18 minutes at high flame (with vent weight (whistle)).
2. Mash the cooked toor dal well. Mashed dal is ready.

For preparing tamarind water:

1. Dissolve the tamarind in water (150 ml) and then filter it. Tamarind water is ready.

For preparing  seven vegetable curry/ezhu kari kootu

1. Boil the cooked vegetables with tamarind water (by closing it with a lid 4 minutes at medium flame) until the raw smell of the tamarind goes off.
2. Add the sambar powder, coconut (grated) , mashed dal, turmeric powder and salt (little) to it. Mix it well and close it with a lid until froth appears (4- 5 minutes at medium flame). Turn off the flame. Seven vegetable curry/ezhukari kootu is ready.

 For tempering:

1. Crackle the mustard seeds in sesame oil ( in a small tadka/pan) at medium flame.
2. Then, add the fenugreek seeds, hing powder and coconut (grated) to it and sauté until coconut turns golden.
3. Add the curry leaves to it and sauté for 30 seconds (Note: Add red chillies, if you want it to be spicy). Turn off the flame.
4. Add the tempered ingredients to the Seven vegetable curry/Ezhukari kootu/ Thiruvathirai thalagam to it and mix it well.