Thalagam thiruvathirai kootu is a Medley of 7 veggies cooked in a sesame coconut paste, prepared mainly on a Hindu auspicious day Thiruvathirai.
Medley of 7 veggies cooked in a sesame coconut paste, prepared mainly on a Hindu auspicious day Thiruvathirai.
- 2.5 to 3 Cups cubed veggies potato, carrot, broad beans, raw banana, pumpkin etc.. (1)
- Salt to taste
- Tamarind gooseberry sized juice extracted with a cup of water
- To Grind
- 1/2 tsp Turmeric Powder
- 2 tsp Urad Dal
- 1/2 tsp Sesame seeds
- 1/4 Cup Grated Coconut
- 1 tsp Raw rice
- 4-5 Red Chillies
- 1 Tbsp Oil
- 1/2 tsp Mustard Seeds
- 2-3 Red Chillies
- Few Curry leaves
- A pinch of asafoetida
- Cook the veggies halfway through with salt and turmeric powder. Pressure cook or directly in the pot.
- Meanwhile heat a pan and dry roast the ingredients mentioned under "to grind". Switch off the flame and finally add the coconut; give it a quick stir so that it becomes slightly warm.
- Cool them and then grind it into fine thick paste by adding little water.
- Heat oil in a kadai. Add the mustard seeds and allow it to splutter. Then add red chillies and curry leaves and asafoetida. Stir them.
- Then add the tamarind extract and the veggies. Bring it to a boil and simmer it until the raw smell of the tamarind leaves. (2)
- Then add the ground paste and mix them well. Bring the mixture to a boil and keep it for a couple of minutes. Turn off the flame and garnish it with coriander leaves.
n general these are the veggies added in this dish. Carrots, Potatoes, Raw Banana, Ash-gourd, Yellow pumpkin, Yam, Broad beans and Colocassia. The veggies should be tender and held in shape. If the veggies are fully cooked then add them at the end while adding the ground paste.