Pala kaai kootu kulambu / Pongal Kulambu

 This kulambu is a special recipe made on the pongal day . it is made with many vegetables , especially seven vegetables are used , so also called as Ezhukai kootu . Ezhu means number seven in tamil.

I tried this recipe from a magazine , as we won’t make this kulambu for pongal. It was a delicious with steamed rice.

Any country vegetable can be added to make this kulambu. The vegetable choice may vary according to your taste.

 The vegetables used are raw banana , pumpkin , ashgourd , sweet potato , brinjal , cluster bean , field bean , yam  , colascia and tomato.

 Carrot , beans and potato can be used.

I used pumpkin , cluster beans , field bean , sweet potato , bitter gourd , carrot and beans .

 The process of this kulambu may seem vast , once done you will want to make it frequently.

Requirements :

Pumpkin , cluster bean , field bean

Carrot , beans , sweet potato , Bittergourd  - each  100 g

Tomato – 2

Sambar powder – 2 tsp

Turmeric powder – ½ tsp

Pearl onions - 10

Tamarind  - a lemon size

Oil – 1 tbs

Salt as required

Curry leaves

Roasted groundnuts – 4 tbs

For tempering :

Oil – 1 tbs

Mustard seeds – ½ tsp

Asafotedia – a pinch

Fenugreek – ¼ tsp

To grind :

Coriander seeds – 2 tbs

Gram dhal – 1 tbs

Dry chilly – 4

Urad dhal – 1 tbs

Pepper corns – 4

Cumin- ½ tsp

Grated coconut -1 cup

Method :

Wash and chop all the vegetables into large cubes.

Aoak the tamarind in two cups of water and extract the tamarind juice.

Heat a tbs of oil , roast all the ingredients in the to grind except coconut and grind along with coconut to a fine paste.

In a vessel , add all chopped vegetables along with two cup of water , pearl onion , sambar powder , turmeric powder and salt.

Cook in medium flame till all the vegetables are cooked.

Add the tamarind extract and cook till the raw smell leaves.

Add the grounded paste and mix well.

This will thicken the kulambu.

After ten minutes, the kulambu will be in right consistency take off the kulambu from flame.

Heat another vessel , add a tbsp of oil , add the mustard seeds and let it crackle.

Add the asafetida , fenugreek and curry leaves.

Add this tempering to the kulambu and mix well.

Add the roasted groundnuts to the kulambu and mix well , it gives a crunch .

Add the coriander leaves and serve.

Pala kai kootu kulambu is ready to serve.

Note :

Don’t pressure cook the vegetables.

Chop the vegetables into big pieces , so it will be visible.