Thiruvaadhirai Kootu & Kali
Hello everyone. Today is Thiruvaadhirai festival also called as 'Aarudra Darshan'. This day falls in the Tamil month of Margazhi (December-January). The significance is celebration of Shiva's cosmic
dance. On this day in Chidambaram temple, maha-abhishekam is done to Lord Nataraj and Goddess Sivakamasundari. Today people in the households clean the house, decorate the Pooja room with flowers, prepare Thiruvaadhirai Kootu & Kali and offer it to the Lord.
For Thiruvaadhirai Kootu you need 7 variety of vegetables. That is why it is also named as yezhu-curry-kootu. (yezhu means 7 in Tamil, curry means vegetable). Kali is made of rice and jaggery, it is very yummy but in few gulps you feel saturated (because the taste is very sweet & rich), hence you can have the Kootu as side and savour both to the fullest.
Thiruvaadhirai Kootu
Ingredients: (serves 4-5)
You need 7 variety of vegetables. You can select any seven of these, or can also use all.
White pumpkin 250g
Yellow pumpkin 175g
sweet potato 2 (medium size)
avarakkai/flat beans : 15
kothavaranga/cluster beans: 20
katrika/brinjal : 5-6 medium size
Sena kazhangu/yam/suran: 150g
raw banana (optional) 1/2
You also need to add 1 cup lima beans ('moccha kottai' in tamil) along with the above. Chop above vegetables into big pieces.
Tamarind: Big lemon size (Make tamarind juice out of the raw tamarind.)
For masala paste:
urad dal : 2 tbsp (note: no kadala paruppu)
Dhaniya seeds : 2tbsp
Red chillies : 15-20
Jeera: 1/2 tspoon
Asafoetida/Perungayam: tamarind seed size
Fresh Grated coconut: 1 cup (or more as per quantity of vegetables)
green chillies : 6-7
curry leaves/cilantro leaves
Cooked Tuwar dal : 2 cups
1/4 tsp turmeric
salt 2 tsp
methi seeds 1/2 tsp
Method:
For masala:
Fry urad dal, red chilli,dhaniya seeds with 1tsp oil till golden brwon. Add jeera, saute for 10 sec, then add coconut and saute for 2 min in low flame. Switch off flame , let it cool , then grind it (neither coarse, nor fine). Add little water. But not too much. You need to make a thick masala paste.
For gravy:
1. Take a big thick bottom vessel. Add 1.5 to 2 tumbler water. Once it boils, Add these veggies in order as given: chopped white pumkin, sweet potato, avarakkai, kothavaranga,sena kazhanug.. Then on top add yellow pumpkin, katrika, mocha kottai, slit green chillies. salt, turmeric. (maintain the order so that all the vegetables get evenly cooked. the idea is to keep the vegetables which take longer time to cook at the bottom).
2. Let it boil for 5-7 min with closed lid.
3. If u r using metal spoon, pls reverse it and use the pointed side to mix the vegetables, so that vegetables don't get mashed. Mix well. Close it again and let it boil for 3 min with closed lid.
4. Once veggies are half cooked, add tamarind juice. Again close with lid and let it boil for 4-5 min.
5. Now once vegetables are cooked, add tuwar dal. Now let it boil on medium flame for 3 min without lid.
6. Now add ground masala paste. Stir well.Add water as per consistency.
7. Bring to boil for another 4-5 min and switch off flame.
8. Now in a small pan, heat oil, add mustard seeds, let it crackle..then add methi seeds,red chilli, curry leaves. Switch off flame. Add the tadka to the gravy.
Thiruvadhirai Kali:
Ingredients:
1 tumbler raw rice
3/4 tumbler jaggery
Cardamom 4-5
ghee 4 tbsp
1.5 cup fresh grated coconut
Method:
Take kadhai and dry roast the raw rice till it becomes light reddish.
Once done, let it cool and grind it in mixer coarsely.
Take a pan, add 2 tbsp water and once it boils, put the broken jaggery. Jaggery will start melting and once done..let it cool and then using siever/filter, clean the melted jaggery. This is to be done since jaggery has sand and dirt particles.
Take 2-3 tumblers of water in a pan, once it boils, add grated coconut.
Add broken rice and stir well on low flame. Make sure that the rice doesnt get burnt.
Once rice is half cooked, add melted jaggery. Mix well.
While stirring, add few drops of ghee, mix well, again add few drops of ghee, mix well. Repeat this for 4 tbsp of ghee. Make sure that the rice doesnt get burnt.
Now add powdered cardomom, mix well. Switch off flame.
For Thiruvaadhirai Kootu you need 7 variety of vegetables. That is why it is also named as yezhu-curry-kootu. (yezhu means 7 in Tamil, curry means vegetable). Kali is made of rice and jaggery, it is very yummy but in few gulps you feel saturated (because the taste is very sweet & rich), hence you can have the Kootu as side and savour both to the fullest.
Thiruvaadhirai Kootu
Thiruvadhirai Kootu
Spice ingredients for the masala paste
roasted spices
Ground spice/masala paste
carrot&green chillies
lima beans/mochakottai
cluster beans & french beans
fresh tuwar
brinjals
white pumpkin, sweet potato & yellow pumpkin
You need 7 variety of vegetables. You can select any seven of these, or can also use all.
White pumpkin 250g
Yellow pumpkin 175g
sweet potato 2 (medium size)
avarakkai/flat beans : 15
kothavaranga/cluster beans: 20
katrika/brinjal : 5-6 medium size
Sena kazhangu/yam/suran: 150g
raw banana (optional) 1/2
You also need to add 1 cup lima beans ('moccha kottai' in tamil) along with the above. Chop above vegetables into big pieces.
Tamarind: Big lemon size (Make tamarind juice out of the raw tamarind.)
For masala paste:
urad dal : 2 tbsp (note: no kadala paruppu)
Dhaniya seeds : 2tbsp
Red chillies : 15-20
Jeera: 1/2 tspoon
Asafoetida/Perungayam: tamarind seed size
Fresh Grated coconut: 1 cup (or more as per quantity of vegetables)
green chillies : 6-7
curry leaves/cilantro leaves
Cooked Tuwar dal : 2 cups
1/4 tsp turmeric
salt 2 tsp
methi seeds 1/2 tsp
Method:
For masala:
Fry urad dal, red chilli,dhaniya seeds with 1tsp oil till golden brwon. Add jeera, saute for 10 sec, then add coconut and saute for 2 min in low flame. Switch off flame , let it cool , then grind it (neither coarse, nor fine). Add little water. But not too much. You need to make a thick masala paste.
For gravy:
1. Take a big thick bottom vessel. Add 1.5 to 2 tumbler water. Once it boils, Add these veggies in order as given: chopped white pumkin, sweet potato, avarakkai, kothavaranga,sena kazhanug.. Then on top add yellow pumpkin, katrika, mocha kottai, slit green chillies. salt, turmeric. (maintain the order so that all the vegetables get evenly cooked. the idea is to keep the vegetables which take longer time to cook at the bottom).
2. Let it boil for 5-7 min with closed lid.
3. If u r using metal spoon, pls reverse it and use the pointed side to mix the vegetables, so that vegetables don't get mashed. Mix well. Close it again and let it boil for 3 min with closed lid.
4. Once veggies are half cooked, add tamarind juice. Again close with lid and let it boil for 4-5 min.
5. Now once vegetables are cooked, add tuwar dal. Now let it boil on medium flame for 3 min without lid.
6. Now add ground masala paste. Stir well.Add water as per consistency.
7. Bring to boil for another 4-5 min and switch off flame.
8. Now in a small pan, heat oil, add mustard seeds, let it crackle..then add methi seeds,red chilli, curry leaves. Switch off flame. Add the tadka to the gravy.
Thiruvadhirai Kali:
Thiruvadhirai Kali
Dry roasted rice
Coarsely ground roasted rice
Ingredients:
1 tumbler raw rice
3/4 tumbler jaggery
Cardamom 4-5
ghee 4 tbsp
1.5 cup fresh grated coconut
Method:
Take kadhai and dry roast the raw rice till it becomes light reddish.
Once done, let it cool and grind it in mixer coarsely.
Take a pan, add 2 tbsp water and once it boils, put the broken jaggery. Jaggery will start melting and once done..let it cool and then using siever/filter, clean the melted jaggery. This is to be done since jaggery has sand and dirt particles.
Take 2-3 tumblers of water in a pan, once it boils, add grated coconut.
Add broken rice and stir well on low flame. Make sure that the rice doesnt get burnt.
Once rice is half cooked, add melted jaggery. Mix well.
While stirring, add few drops of ghee, mix well, again add few drops of ghee, mix well. Repeat this for 4 tbsp of ghee. Make sure that the rice doesnt get burnt.
Now add powdered cardomom, mix well. Switch off flame.
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