How to make Ezukari Kootu -

Mixed vegetables cooked with dal and flavourful masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Mixed Vegetables (मिक्स्ड वेजिटेबल्ज़), Dried Red Chillies (सूखी लाल मिर्च )

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

For more recipes related to Ezukari Kootu checkout Vegetable Hot Pot, Mix Vegetable Kofta Curry, Vegetable Balls in Tomato Sauce. You can also find more Main Course Vegetarian recipes like Mushroom Chettinaad Kosumali Kale Chana Goan Potato Cashew Curry

Ezukari Kootu

Ezukari Kootu Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ezukari Kootu Recipe

  • Mixed Vegetables chopped 2 cups

  • Dried Red Chillies 2 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 6-8

  • Drumstick cut into 1 inch pieces 1

  • Tomato chopped 1 medium

  • Split pigeon pea (toor dal/arhar dal), boiled 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind paste 1 tablespoon

  • Green chilli 1

  • For masala

  • Oil 1 tablespoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Dried red chillies 6-8

  • Peanuts 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Scraped coconut 2 tablespoons


Step 1

Place mixed vegetables in an ovenproof dish and cook it in microwave for 2-3 minutes.

Step 2

For masala, heat oil in a small non-stick pan, add chana dal, urad dal and coriander seeds and sauté till the dals begins to change colour.

Step 3

Add red chillies, peanuts and asafoetida and roast till golden.

Step 4

Add coconut and saute for 2 minutes more.

Step 5

Remove the pan from heat, cool and grind to a paste with a little water.

Step 6

Heat oil in another non-stick pan, add mustard seeds and when they splutter, add fenugreek seeds and curry leaves and saute for ½ minute.

Step 7

Add drumstick and tomato and saute for 1 minute.

Step 8

Add 1 cup water and cook till the drumsticks are done. Add masala paste and cook for 2-3 minutes.

Step 9

Add tuvar dal, turmeric powder and salt and mix well.

Step 10

Add tamarind paste and green chilli and mix well.

Step 11

Simmer for 2-3 minutes and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.