Thiruvathirai is a festival celebrated on the full moon night of Margazhi ( Tamil month) during December-January in Tamil Nadu and Kerala. It is believed to be the day Parvathi met and united with Lord Shiva after her long penance. What I remember he most about this festival is my mom making a sweet dish called Thiruvathirai Kali and a savory stew(Kootu) made with 7 or more vegetables.
Ingredients:
1/2 Cup dry toor dal
1-2 Tablespoon tamarind pulp
1 medium carrot, peeled and cut into 1 inch cubes
1 small potato, peeled and cut into 1 inch cubes
1/2 plantain, peeled and cut into 1 inch cubes
1/8 Cup cubed pumpkin (Parangikai)
1/8 Cup cubed winter melon ( poosanikai)
5-6 green beans, cut in thirds
5-6 Indian broad beans ( avarakkai), cut in thirds
5-6 cluster beans (kothavarangai), cut in thirds
1/8 Cup green peas
1/8 Cup farm beans (mochai)
1-2 green chili, slit
5-6 fresh curry leaves
salt to taste
Spice to be ground to powder
1 teaspoon channa dal
1 1/2 teaspoon coriander seeds
1/2 teaspoon urad dal
5-6 peppercorn
5 dried red chili
2 Tablespoons fresh coconut
1 teaspoon oil
For tempering
2 teaspoons coconut oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal
4-5 curry leaves
Method:
1. Pressure cook toor dal for 4 whistles. Allow to cool.
2. Mix tamarind pulp in 1/2 cup water.
3. Roast spices in 1 teaspoon oil. Add coconut in the end. Allow to cool and blend to a powder. Keep aside.
4. Place the vegetables and green chili in a large pot. Fill water to cover the vegetables. Place the pot on the stove. Add 1/2 teaspoon salt and cook vegetables until soft, 10-15 minutes.
5. Mash cooled toor dal. Stir into the vegetables. Add 2-3 tablespoons ground spice. Add tamarind water. Check for salt and add as needed. Simmer for 5 minutes.
6. Temper mustard seeds, urad dal, and curry leaves in coconut oil and pour it over the kootu.
7. Serve warm with Thiruvathirai Kali
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