What is Yezhu Curry Kootu?

When it comes to vegetarian meals, South Indian cuisine fares well at making them interesting and mouth-watering. Rather than resorting to a quick vegetable salad, grilled vegetables, or simply just eating raw vegetables while trying to eat healthy, there is a myriad of South Indian dishes that make veggie food tasty enough to eat regularly. The Yazhu Kari Kootu, which is native to Tamil Nadu, stands for “yezhu”, which means 7, “Curry/Kari” which means vegetable, and “Kootu”, which is Stew. Though the traditional recipe calls for 7 vegetables, I love adding more veggies as an ardent lover of vegetables. Though fresh organic vegetables are preferable, you can also use frozen mixed vegetables occasionally, in case you are in a hurry and do not have time to cook an elaborate meal. I know the mind always goes to Avial when we speak about South Indian vegetarian meals, but this is one of my favorite dishes to make when I want to cook some good vegetarian dinners or lunches for friends and family. In my experience, it has always been a hit, and nobody complains about the disdain for eating their daily quota of fresh vegetables.

How Nutritious is the Yezhu Curry Kootu?

Any healthy diet always requires the addition of fruits and vegetables, for the daily dose of vitamins and minerals. And there is a whole Indian vegetables list that the South Indian cuisine incorporates in its recipes, including a lot of delicious and underrated Indian vegetables like pumpkin and pumpkin varieties, all types of squash, bottle gourd, cucumbers, ash gourd, carrot, cauliflower, cluster beans, snake beans, brinjal (Eggplant), green brinjal, edible roots, and root vegetables like turnip, small onions and radish, tinda (tindli), kaddu, and white pumpkin. These vegetables don’t usually make a frequent appearance in global cooking but they do in the amazing home-cooked food from South India. As a veggie-food lover myself, personal choice, I love including all vegetables in my diet.

Can You Make This Dish Without Authentic Indian Vegetables?

Though authentic recipes call for authentic ingredients and vegetables, sometimes I find that we need to substitute some ethnic veggies for locally available ones. Especially if you live abroad, like so many of us today. The good news is, the variety of this recipe allows for substitutions which still give you the same great taste. Many of the local Indian vegetables can be substituted for bell peppers (green, yellow, orange, or red peppers), courgette, red carrot, any of the locally available pumpkin varieties, and even Roma tomatoes instead of regular Indian tomatoes. Not only does this continue to be one of the best vegetarian food items, but it also does not compromise on taste and flavour.

How Easy Is It To Make Yezhu Curry Kootu?

Apart from the obvious nutritional value and the evident flavour palette that this dish offers, another reason that it qualifies for my list of Top 20 Indian Vegetarian Dishes, is because of the ease of making it. I agree, the prep time on this dish takes a little longer if you are as slow in cutting vegetables as I am. However, that can always be bypassed by buying pre-cut veggies as I always do. Another reason this is one of my favorite easy veggie dinners, is because it is one of those convenient one pot vegetarian meals. The last thing you need after a long evening of cooking a full-course meal is the mess that it entails. With this dish, the mess is greatly minimised and that is what makes it one of the best vegetarian Indian dishes.

Yezhu Curry Kootu Recipe

INGREDIENTS -

• 50 gms - String Beans

• 1 Piece - Medium-Sized Carrot

• 1-2 Small Pieces - Potatoes

• 1 Big - Onion, Finely Chopped

• 5-6 Cloves - Garlic, Finely Minced (Can Be Adjusted As Per Preference)

• 1 Small Piece - Tomato, Diced

• Curry Leaves

• 1 tsp - Turmeric

• 1 Cup - Toor Dal

• 2 tsp - Coriander Seeds

• 1 tbsp - Chana Dal

• 2-3 Pieces - Red Chillies (Can Be Adjusted As Per Spice Preference)

• 1 Cup - Grated/ Desiccated Coconut

• 1 Small Piece - Tamarind Ball to make Tamarind Pulp (or an equivalent amount of Tomato Puree)

• 2 tsp - Sambar Powder

• Jaggery To Taste

• Slat To Taste

FOR TEMPERING -

• 1 tsp - Mustard Seeds

• 1 tsp - Black Gram

• 1/4 tsp - Asafoetida

• 1-2 Sprigs - Curry Leaves

PREPARATION -

1. Boil vegetables with salt and turmeric.

2. Cook Thuvaram Paruppu (Toor Dal) with Turmeric for at least 5-6 whistles, blend to a smooth paste, and keep aside.

3. Dry roast coriander seeds, chana dal, and red chilies. Grind these with coconut and a little heing and keep them aside.

4. Add tamarind water or tomato puree.

5. Add Sambar powder. Boil until the raw smell of Sambar powder goes away.

6. Add boiled dal and coconut paste and boil it for 3 to 5 mins.

7. Add a little jaggery towards the end to balance the taste.

TEMPERING -

1. Heat oil in a small tempering pan.

2. Add mustard seeds, urad dal, Curry Leaves, and a little hing for flavour.

3. Once it sputters, add it to the finished Yezhu Curry Kootu and mix well.

Serve hot with a side of Hot Steamed white rice and enjoy!

Note - Feel free to alter or adjust the vegetable types and quantities based on requirement and availablility.

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