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 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.

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.