Thiruvathirai Kootu, Kali and Adai
Thrivathirai Thalagam(7 kari kootu/Kali Kuzhambu) is a special kootu(curry) made specially on the day of Thiruvadirai star in Marghazhi.We make this kootu with 7 vegetables and hence the name 7 kari kootu.Thiruvathirai kali is served with this kootu which is the best combo….Last year I posted Thiruvathirai Adai and Kali so as promised this year I am posting this easy Thiruvathirai Kali Kuzhambu.
Thiruvathirai Kootu Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Mixed Vegetables* – 2.5 cups(I used radish, brinjal,raw banana,cluster beans,field beans,Yam and Yellow Pumpkin)
Tamarind – lemon sized ball
Coconut – 2.5 tbsp
Turmeric powder – a genrous pinch
Raw Rice – 2 tsp
Salt – to taste
To roast and grind:
Oil – 2 tsp
Coconut – 1/2 cup
Red Chillies – 4
Toor Dal – 2 tsp
Sesame Seeds – 1.5 tsp
To temper:
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Fenugreek seeds – 1/8 tsp
Curry Leaves – a sprig
Hing – 1/8 tsp
* I used half raw banana(vazhakkai), 3 brinjals(kathrikai), 10 cluster beans(kothavarangai),half of shown yam(senaikilangu),yellow pumpkin(manja poosanikai), 1/4 cup field beans(mochai) and 1 small radish(mullangi)
Method:
- Wash all the vegetables and chop them as bite sized pieces like how we chop for sambar. Soak tamarind in 1 cup warm water and set aside.In a mixer add raw rice soaked in little water.
- First add the ingredients listed under ‘to roast &grind’ except coconut and roast till dals turn golden brown.Then add coconut along with other ingredients and saute till slightly browned.Add it along with soaked raw rice and grind it to a smooth paste.Set aside.
- Pressure cook field beans. Soak the chopped veggies in water, rinse it well.Then in a pan add the veggies along with enough water,salt and turmeric powder.Let it get cooked.When it is halfcooked add the mochai.
- Then add tamarind water allow it to boil for 5mins then add coconut paste and allow it boil for few mins until raw smell leaves.Add required salt.
- Meanwhile temper the items listed under ‘to temper table’ and add it to the curry.Give a quick stir and switch off.
Serve it with kali or plain white rice.
My Notes:
- While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
- After cutting the veggie keep it immersed in water to avoid it from changing its color.
- Each vegetable may take different time to get cooked so cook them accordingly. I first added the veggies that takes time to cook and after few mins added the other veggies that gets cooked easily……I pressure cooked mochai alone separately and added.
- You can pressure cook the veggie too if you are confident about the cooking time.
- It is a must to use only country vegetables for this kootu. I used the veggies which I had in hand.
- If you get sakkara valli kilangu(sweet potato) then add it , gives a great taste and mild sweetness to the curry.
- You can also add dried beans instead of fresh beans.You can add avarakkai(Broad Beans)
- Adjust spice level according to your preference.
- The kuzhambu should be more of slightly thick but pouring consistency.
- This kootu is specially served with kali but you can accompany it with white rice,pongal varieties too.
wow such an flavorful and healthy kootu 🙂 looks fantastic 🙂
This curry looks so delicious M
Lovely authentic recipe akka.super
Healthy and tasty looking kootu recipe. Excellent preparation.
Deepa
Kootu looks so inviting
so flavorful and yummy kuzhambu, i wonder how you able to share recipes for all special occasions without fail, that's Sharmi's Passion right? 🙂
Thanks for posting this. I've been looking for a good thiruvathirai kootu recipe ?
A very traditional recipe sharmi.
very aromatic and very flavorful kootu!!!
My wife is going to make it with me helping with reading out aloud your recipe!! Your attention to detail and the pictures are quiet amazing