Thiruvadhirai falls on the day of arudhra star in the month of margazhi, the birth star of Lord Shiva. On this day traditionally, thiruvadhirai kali and kootu aka the ezhukari kootu is made and offered to the lord.
Thiruvadhirai Kootu is a mildly spiced medley of vegetables. The number of vegetables used for preparation during vradham is typically in odd numbers, five, seven, nine or eleven. I have made this with 7 vegetables.
[Updated 04-Jan-2015]
Ingredients:
Serves: 4-5.
Preparation time: 15 mins, Cooking time - 20 mins
Mixed vegetables - 4 cups
I used a mix of parangikai (pumpkin), Brinjal (Indian eggplant), plantain, carrot, bottle gourd, sweet potato and canned chick peas.
Any vine vegetable can be typically used.
Tamarind - size of a small lemon - soak in warm water and extract juice.
Coriander powder - 3 tbsp
Chilli powder - 3/4 tsp
Turmeric powder - a pinch
Toor dal - 1/4 cup
For seasoning:
Mustard - 1/2 tsp
Curry leaves a few
Grated coconut - 2 tbsp
Salt - to taste
Method:
Boil the toor dhal with a pinch of turmeric, 1/4 tsp of salt and a drizzle of vegetable oil. When it is done, mash it and keep aside.
Take a pressure cooker and add the vegetables, extracted tamarind juice, 2 tbsp of coriander powder, chilli powder, turmeric powder and salt to taste. Cover and cook for 2 whistles. When done add the toor dhal, 1 tbsp of coriander powder, adjust salt and heat until the kootu thickens.
In another pan heat 2 tsp of oil, add mustard and when it splutters, turn the heat off and add curry leaves and coconut. Add the seasoning to the kootu and serve hot with rice/Thiruvadhirai Kali.
Notes: Other vegetables that can be used are winter melon (poosanikai), yam (senaikilangu), arbi (seppankilangu)
Thiruvadhirai Kootu is a mildly spiced medley of vegetables. The number of vegetables used for preparation during vradham is typically in odd numbers, five, seven, nine or eleven. I have made this with 7 vegetables.
[Updated 04-Jan-2015]
Ingredients:
Serves: 4-5.
Preparation time: 15 mins, Cooking time - 20 mins
Mixed vegetables - 4 cups
I used a mix of parangikai (pumpkin), Brinjal (Indian eggplant), plantain, carrot, bottle gourd, sweet potato and canned chick peas.
Any vine vegetable can be typically used.
Tamarind - size of a small lemon - soak in warm water and extract juice.
Coriander powder - 3 tbsp
Chilli powder - 3/4 tsp
Turmeric powder - a pinch
Toor dal - 1/4 cup
For seasoning:
Mustard - 1/2 tsp
Curry leaves a few
Grated coconut - 2 tbsp
Salt - to taste
Method:
Boil the toor dhal with a pinch of turmeric, 1/4 tsp of salt and a drizzle of vegetable oil. When it is done, mash it and keep aside.
Take a pressure cooker and add the vegetables, extracted tamarind juice, 2 tbsp of coriander powder, chilli powder, turmeric powder and salt to taste. Cover and cook for 2 whistles. When done add the toor dhal, 1 tbsp of coriander powder, adjust salt and heat until the kootu thickens.
In another pan heat 2 tsp of oil, add mustard and when it splutters, turn the heat off and add curry leaves and coconut. Add the seasoning to the kootu and serve hot with rice/Thiruvadhirai Kali.
Notes: Other vegetables that can be used are winter melon (poosanikai), yam (senaikilangu), arbi (seppankilangu)
These sound wonderful and I bet they are also healthy.
ReplyDelete