Thiruvathirai Thalagam or 7 Kari Kootu Recipe

Yields: 4 cups
Preparation Time – 20 minutes
Pressure Cooking time for vegetables – 2 whistles

Tamarind – 1 gooseberry size
Jaggery – 1 inch square piece
Turmeric Powder – 1/4 tsp
7 Vegetables
Kavathu (Yam Retalu) – 1/2 cup (diced)
Yellow Pumpkin / Mathan – 1/2 cup (diced)
Avarakkai – 1/2 cup (diced)
Sweet Potato / Chakaravalli Kizhangu – 1/2 cup (diced)
Chenai / Suran / Yam – 1/2 cup (diced)
Raw Plantain (Vazhakkai) / Carrot / Potato / Peas (Any 2) – 1/2 cup (diced)
Grinding Mixture
Toor Dal / Split Pigeon Peas – 2 tbsp
Sesame Seeds / White Til – 1 tbsp
Red Chilli – 5 or 6 nos
Grated Coconut – 1 cup
Oil – 1 tbsp
Tempering Mixture
Oil – 2 tsp
Mustard Seeds – 2 tsp
Urad dal – 2 tsp
Curry Leaves – a sprig


  1. In a saute pan, fry the toor dal and sesame seeds in 1 tbsp of oil.
  2. Once the mixture turns a light red color, add red chillies and take off of heat and keep aside.
  3. Fry the grated coconut in 1 tsp of oil till it turns slight goldenish color.
  4. Grind the grated coconut and the dal mixture together to form a smooth paste and keep aside.
  5. Wash the vegetables and cut them into rough cubes.
  6. Pressure cook the vegetables adding tamarind water, turmeric powder and salt for 2 whistles.
  7. Add the ground masala and jaggery to the cooked vegetables and boil together and keep aside.
  8. To temper, heat 2 tsp of oil and add mustard seeds.
  9. Once the mustard seeds begin to splutter, add the urad dal and fry until the dal turns light brown.
  10. Add curry leaves to the tempering mixture and pour over the vegetable gravy.
  11. Serve with kali.


You can also add a little of the Kali rice powder to the grinding mixture to make the gravy a little thick.


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