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The goodness of seven vegetables infused into a healthy Pongal-special curry
Every festival in India has an illustrious legend attached to it, which makes it most interesting. Pongal celebrated in the villages is so deep-rooted in tradition that its history is laden with gaiety and richness.
By
migrator
migrator
Chennai
Scholars have often compared present-day Bhogi and Pongal to the Indra Vizha celebrated by the Chola kings at Kaveripattinam also known as Poompuhar. Known for their wealth and valour, these royals celebrated Indra Vizha as one of their main festivities, like thanksgiving to the sun, moon, all the planets and Lord Indra, the God of thunder and rain.
On the first day (Bhogi) the King would call for all unwanted things to be collected and set ablaze, to eradicate evil and negativity and announce his victory. Along with such rituals, food, rangolis and floral decoration were also an important aspect of the celebration. In order to please all the planets, the king would select seven native vegetables and direct his royal chefs to make a tasty dish and serve it with pongal to everyone. This became famous as ezhu kari kootu.
The second day (Perum Pongal) was the most important. Today, it is also called Surya Pongal because people worship Surya, the Sun God and his consorts, Chaya and Sandhya. Women decorate the central courtyard of their homes with beautiful kolams done with rice flour and red clay. The day is also remembered for the birth of the poet Tiruvalluvar.
Coming back to the ezhu kari kootu, it is a preparation made even to this date, using at least seven local, seasonal vegetables — largely raw banana (vazhaikai), pumpkin (poosinikai), cluster beans (kotthavarangai), potatoes (urulaikizhangu), elephant yam (senaikizhangu), sweet potato (sakkaravelikizhangu), broad beans (avaraikkai) and so on. In Tamil Nadu, this one-pot wonder is typically served on the day of Pongal, as an accompaniment to sakkarai pongal. The savory kootu and the sweet pongal perfectly complement each other. For this reason, the kootu is often also referred to as navagraham kootu. It is a blend of sweet, salt, tanginess and spice. Each vegetables signifies one quality in an individual, which he/she has to give up — if one really understands the significance of the dish and consumes it; it is believed that it will help understand life better.
Ezhu Kari KootuÂ
Prep Time: 20 Min
Cooking Time: 18 Min
Serves: 4 To 6
Calories Per Serve: 190 Cl
IngredientsÂ
Chopped mixed vegetables: 5 cups
Turmeric powder: 1/2 tsp
Toor dal: 1/4 cup
Tamarind paste: 1/2 tbsp
Curry leaves: 2 sprigs
Jeera: 1/2 tsp
Black pepper powder: 1/4 tsp
Jaggery powder: 1/2 tsp.
Salt to taste
Sesame oil: 1 tbsp
Gingelly oil: 1 tbsp.
Coriander leaves, chopped: 2 tbsp
Chana dal: 2 tsp
Urad dal: 2 tsp
Ponni raw rice: 1/2 tsp
Red chillies: 4
Grated coconut: 1/4 cup
Coriander seeds: 2 tbsp
Gingelly oil, ghee mixed: 1 tsp
Mustard seeds: 1 tsp
Asafoetida: 1/4 tsp
Method
- Wash the toor dal. Add enough fresh water to cover it and pressure cook for three whistles on high flame. Let the pressure release naturally. When the pressure goes down entirely, mash the dal well and keep aside.Â
- Put the chopped vegetables in the same pressure cooker. Add a little water, salt and turmeric powder.
- Pressure cook for one whistle and open when the pressure has gone down.
- Place a pan on fire and pour gingelly oil. When hot, add coriander seeds, red chillies, a few curries leaves, jeera, chana dal, urad dal, coconut and asafoetida.
- Fry on medium heat till the ingredients start turning brown and transfer onto a plate. When it has cooled down completely, grind them together in a mixer.Â
- Transfer the cooked veggies to a big vessel and place it on the stove and pour the ground spice mix in.Â
- Pour the mashed toor dal and jaggery in.Â
- In a separate pan, pour 1 tsp oil. Add mustard seeds, curry leaves, a red chilli and remaining asafetida, wait for it to splutter and pour it into the kootu.
- Kootu is ready. It should be thick but not too much, enough to eat with venn pongal.
— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes
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