Thiruvathirai Kootu (திருவாதிரை கூட்டு)

SERVING SIZE – 2 to 3

INGREDIENTS:

• Avaraikkai/Green Hyacinth beans – ½ cup
• Kothavarangai/Cluster Beans – ½ cup
• Potato – ½ cup (peel the skin)
• White pumpkin – ½ cup
• Chepangkizhanku/Taro – ½ cup
• Egg Plant – ½ cup
• Carrot – ½ cup
• Grated coconut – 2 tbsp
• Toor dal – ½ cup
• Curry leaves – few
• Coriander leaves – few
• Mustard seeds – 1 tsp
• Oil – 2 tsp
• Hing – ½ tsp
• Tamarind extract – ¼ cup
• Turmeric powder – ¼ tsp
• Sambar powder – ¼ tsp (for flavor)
• Grated Jaggery – 1/4 tsp

TO GRIND:

• Channa Dal – 1 tbsp
• Coriander Seeds – 11/2 tbsp
• Urad dal – ½ tbsp
• Red Chili – 3 or to taste

PREPARATION:

• Wash and Cut all veggies in to cube size.

• Take a pressure pan and add the veggies, turmeric powder, salt, sambar powder and some water (don’t add more water). Cook up to 1 whistle. Let it cool. Make sure not to make it mushy.
• Take a kadai, add few drops of oil, and add ‘TO GRIND’ products. Fry until golden color.
• Grind it in the mixie to the powder consistency.
• Separately cook the Taro (Chepangkizhanku) , until it’s tender and Peel the skin , Cut into cubes.
• Pour the tamarind extract and cooked and cut Taro into the cooked veggies. Let it boil until the raw smell is gone.
• Separately grind the coconut with water in the mixie. Pour it into the above mix.
• Add the ground powder, grated Jaggery, cooked and mashed toor dal and mix it well.
• Heat the oil and add the mustard seeds. When it splutters, add curry leaves. Pour it in the kootu.
• Garnish it with coriander leaves.
• Serve it hot with Thiruvathirai Kali/Rice/Roti.