Yezhukari Kuttu

by KarthikaRajendran
As pongal festival is nearing i wanted to post a traditional recipe which we make both for Pongal festival and Thiruvadirai.
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • small onion 20 no. -
  • Tomato 2 no. -
  • red chili 2 no. -
  • Curry leaves 1 bunch -
  • white pumpkin 1/4 cup -
  • yellow pumpkin 1/4 cup -
  • field beans 1/4 cup -
  • lady's finger 1/4 cup -
  • ridge gourd 1/4 cup -
  • broad beans 1/4 cup -
  • raw banana 1/4 cup -
  • Tamarind water : 1 cup -
  • Coconut paste 1 cup -
  • Salt to taste -
  • sambar podwer 2 tsp -
  • Turmeric Powder: 1 tsp -
  • kuzhambu milagai podi 2 tsp -
  • Oil : 4 tsp -
  • Mustard : 1 tsp -
  • fennel seed 1/2 tsp -
  • fenugreek seed 1/2 tsp -
  • broken urad dal 1/2 tsp -
  • Coriander leaves : to garnish -
Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • small onion 20 no. -
  • Tomato 2 no. -
  • red chili 2 no. -
  • Curry leaves 1 bunch -
  • white pumpkin 1/4 cup -
  • yellow pumpkin 1/4 cup -
  • field beans 1/4 cup -
  • lady's finger 1/4 cup -
  • ridge gourd 1/4 cup -
  • broad beans 1/4 cup -
  • raw banana 1/4 cup -
  • Tamarind water : 1 cup -
  • Coconut paste 1 cup -
  • Salt to taste -
  • sambar podwer 2 tsp -
  • Turmeric Powder: 1 tsp -
  • kuzhambu milagai podi 2 tsp -
  • Oil : 4 tsp -
  • Mustard : 1 tsp -
  • fennel seed 1/2 tsp -
  • fenugreek seed 1/2 tsp -
  • broken urad dal 1/2 tsp -
  • Coriander leaves : to garnish -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. chop the onion, tomato and red chili
  2. chop the white and yellow pumpkin
  3. chop the lady's finger, ridge gourd, broad beans, and raw banana
  4. in a pan heat the oil and temper the mustard, broken urad dal, fennel seed, fenugreek seed
  5. add onion, curry leaves and red chili and saute it
  6. add tomato and mix well
  7. add salt and turmeric powder and mix well
  8. add all the vegetables and mix well
  9. add sambar powder and kuzhambu milagai podi and mix well
  10. add tamarind water, mix well and allow to cook for 5 mins
  11. add required water and allow to cook for 10 mins in medium flame
  12. add coconut paste and mix well and allow to cook for 10 mins in medium flame until the gravy becomes thick
  13. yezhukari kuttu is ready to serve, garnish with coriander leaves
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