Ezhukari Kootu or Thiruvadirai kootu is prepared in Tamil Nadu during the auspicious celebration of Thirvathirai, a festival celebrated in praise of Lord Shiva for creating this universe approximately 130 trillion years ago. This kootu is traditionally served with Thiruvathirai/ Thiruvadirai Kazhi (kali) – a sweet dish made from rice, moong dal and jaggery.
Ezhukari Kootu or Thiruvadirai kootu is prepared in Tamil Nadu during the auspicious celebration of Thirvathirai, a festival celebrated in praise of Lord Shiva for creating this universe approximately 130 trillion years ago. This kootu is traditionally served with Thiruvathirai/ Thiruvadirai Kazhi (kali) – a sweet dish made from rice, moong dal and jaggery.
Ingredients:
- Mixed vegetables – 5 cups (Avaraikai, Carrot, Pumpkin, Beans, Chow Chow, Cluster beans, Ashgourd)
- Mochai – 1/2 cup
- Toor Dhal – 1/2 cup
- Turmeric Powder – 1 tsp
- Tamarind – lemon sized ball
- Mustard Seeds – 1 tsp
- Fenugreek Seeds – 1 tsp
- Asafoetida – 1 tsp
- Red Chilli – 1 (To Temper)
- Curry leaves – Few
- Oil – 1 tbsp
- Salt to Taste
For Stuffing:
- Coriander Seeds – 2 tsp
- Bengal gram Dhal – 2 tsp
- Red Chillies – 6
- Coconut – 1/4 cup
- Raw rice – 1 tsp
Instructions:
- Pressure cook the toor dhal with little turmeric powder & mochai for 3 to 4 whistles. Set this aside.
- Soak the tamarind in hot water and extract the juice.
- Clean and cut the vegetables into cubes.
- Heat a kadai under medium flame.
- Add a few drops of oil and roast the ingredients under “Roast & Grind”. Remove after 1-2 minutes & set aside.
- Let it cool down and grind them to a fine paste using a little water.
- In the mean time, par boil the vegetables until soft and keep it aside.
- Heat a kadai with the remaining oil and temper with mustard seeds, curry leaves, red chilli, asafoetida and fenugreek seeds.
- Add the par boiled vegetables along with salt.
- Add the tamarind water and cook until raw smell disappears.
- Add the cooked dhal, mochai and ground paste. Mix well.
- Add 1/2 cup of water and stir well.
- Cook for 10 minutes under low flame.
- Ensure that dhal does not stick to the bottom of the pan.
- Cook until the consistency is neither too thick nor watery.
- Remove from flame and garnish with coriander leaves.
- This tasty and healthy gravy can be served with Thiruvathirai kali.
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