Pongal Kootu Recipe is mainly prepared on the day of Pongal / Makar Sankranti as a sidedish for Chakkara Pongal, Ven Pongal and Paal Pongal. This is also called as 7 kari kootu as it is prepared with 7 vegetables in odd numbers. Usually country veggies (Nattu Kaigari) is used in this dish and you can add vegetables as per wish, but yellow pumpkin is a must. It can also be called as pongal kuzhambu or Thiruvathirai Kootu too. This post was in my draft for a year and l couldn’t find the final picture, so cooked again and clicked with the final picture only.
1. Use only country vegetables for this 7 kari kootu recipe.
2. Other country veggies like yam, cluster beans, chayote, snake gourd, white pumpkin, bitter gourd etc can also be used.
3. If using dry mochai soak and pressure cook separately. I used fresh mochai, so didn’t do that step.
4. Use only very little quantity in each veggie, as it yields a lot after cooking.
5. If preparing for festival, skip the onions and bitter gourd.
6. Don’t skip pumpkin, as it lends nice taste and colour to the pongal kootu recipe.
7. If you need the dish a bit sweeter, add sweet potato and pumpkin little extra.
8. Use little old /aged yam, else it gives a itchy sensation.
9. Instead of green chilli, even red chilli can be used in grinding.
10. Tempering can be done with coconut oil, which adds nice aroma.
11. Use curry leaves and jeera generously for tempering as it lends nice flavour.
12. Don’t skip jeera for grinding and tempering, which helps to relieve from the gastric effects.