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7 Kari Kuzhambu

posted 19 Dec 2013, 21:53 by R A   [ updated 18 Jan 2015, 06:03 ]

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally.

Mochai Paruppu (Field Beans) - 1 cup
Pumpkin - 1/2 kg
Red Pumpkin - 1/4 kg
Sweet Potato - 1/4 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 - 8 nos
Thuvar Dal - 1 cup
Red chillies - 12 nos
Coriander Seeds (Dhaniya) - 1/4 cup
Bengal gram dal - 1/5 cup
Grated Coconut - 1 cup
Tamarind Paste - 4 tbsp
Oil - 1/4 cup
Mustard seeds - 1 tsp
Methi seeds - 1 tbsp
Turmeric Powder - 1 tsp
Solid Asafodeita - 1 inch piece
Asafodeita powder - 1 tsp
Salt to taste

In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated coconut. Grind them to a very fine paste.

Wash peel and dice yam into big pieces. Peel potatoes and cut it into bigger pieces. Pressure cook yam, potatoes, Sweet potato and Taro root. Peel the Taro root, Sweet Potato and cut it into 2 pieces. Peel white and red pumpin and cut it into bigger pieces. Peel the carrot, chayote and cut them too into bigger pieces. Destring the beans and cut them to reasonably sized pieces. Cut the cluster beans into two.

Heat oil in a pan and add cluster beans and saute them for a while. Add field beans to it, and cook it in 1/2 cup of water for some time. Add all the other vegetables (except potato, yam etc), turmeric powder and rock salt (just for vegetables) and cook for about 5 mins keeping the vessel closed. Turn the vegetables without mashing them. Add the potato, yam etc along with 4 slit green chillies. Cook till all the vegetables become 1/2 cooked.

Add 1 cup of water to the tamarind paste and add it to the boiling vegetables. When it boils add the ground paste. In the mean time pressure cook Thuvar Dal and mash well. Add that too to the boiling liquid. When it boils well remove from flame and add finely chopped curry leaves andcoriander leaves.

Heat 2 tbsp of oil in a seasoning laddle add mustard seeds, bengal gram dal, urad dal and 4 red chillies and add it to the sambar.