Thiruvathirai Kootu is tasty delicacy traditionally made on Thiruvathirai festival for adai, kali & rice. Thiruvathiri Kootu is made by cooking a minimum of 5 vegetables with grind coconut, tempered spices and curry leaves. How to make Thiruvathirai Kootu is described in this recipe with step by step pictures.
Thiruvathirai 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.
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)
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Thiruvathirai Kootu | 7 Kari Kootu
Thiruvathirai Kootu is tasty delicacy traditionally made on Thiruvathirai festival for adai, kali & rice. Thiruvathiri Kootu is made by cooking a minimum of 5 vegetables with grind coconut, tempered spices and curry leaves. How to make Thiruvathirai Kootu is described in this recipe with step by step pictures.
Ingredients
- 2and 1/2 cups mixed vegetables I used radish, brinjal, raw banana, cluster beans, field beans, yam and yellow pumpkin
- a lemon sized tamarind
- a generous pinch turmeric powder
- 2 tsp raw rice
- salt to taste
To roast and grind
- 2 tsp oil
- 1/2 cup coconut
- 4 nos red chillies
- 2 tsp toor dal
- 1/2 tsp sesame seeds
To temper:
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1/8 tsp fenugreek seeds
- a sprig curry leaves
- 1/8 tsp hing
Instructions
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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 half cooked add the mochai.
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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 Thiruvathirai Kootu with kali or plain white rice.
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.
Nutrition Facts
Thiruvathirai Kootu | 7 Kari Kootu
Amount Per Serving (125 g)
Calories 246
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 726mg32%
Potassium 441mg13%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 4g4%
Protein 7g14%
Vitamin A 7743IU155%
Vitamin C 32mg39%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thiruvathirai Kootu Recipe Step by Step
- 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.
Expert Tips
- 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.
