Thiruvathirai thalagam kuzhambu | Ezhukari Kootu recipe | 7 Kari kootu recipe | kali recipe

Thiruvathirai thalagam kuzhambu | Ezhukari Kootu | 7 Kari kootu | kali recipe

Thalagam Kuzhambu recipe | Ezhukari Kootu recipe | 7 Kari kootu recipe | Thiruvadhirai kali recipe with the detailed procedure, photos, and story.

This dish is prepared on Thiruvathirai. Thiruvadirai in Tamil denotes the cosmic dance of Lord Shiva in the form of a golden-red flame. Lord Shiva is supposed to be incarnated in the form of Lord Nataraja during the Arudra Darshan day.

It takes place on the full moon of the Tamil month of Margazhi. It is celebrated in the states of Tamil Nadu and Kerala in India. Lord Shiva is praised in Tamil by many names, one of them is Athiraiyan (Thiru + Athirai).

In Chidambaram temple, Lord Nataraja idol and His consort Shivagami idol are taken out on grand procession. It is one of the major events in almost all the Shiva temples in Tamil Nadu. In Chennai, Mylapore Kapaleeswarar temple celebrates the Arudra Darshan day.

Thalagam Kuzhambu comprises of mixed seasonal vegetables. The number of vegetables used for Thalagam is usually in odd numbers. This Kali with Thalagam Kuzhambhu is a special dish offered to Lord Siva on Thiruvadirai during the month of Margazhi.

Ezhukari kootu or Thalagam Kuzhambu is a nice tasty, spicy mixed vegetable kootu. The neivedhiyam for God is "Kali" and "Ezhukari Kootu"/"Thalagam Kuzhambu" which comprises mixed vegetables. This Ezhukari Kootu goes well with sweet kali. In this post, we will learn how to prepare the Ezhukari Kootu recipe. I couldn't click step by step pictures for this recipe as we were concentrating on the preparation. So let's get started!

Recipe: Thiruvathirai thalagam kuzhambu | Ezhukari Kootu | 7 Kari kootu.

Serves - 6

Cuisine - Indian

Region - Tamil Nadu

Diet - Vegetarian

Author: Pavithra & Revathi

Ingredients:

Table 1:

1. Mixed vegetables - 3 to 3.5 cups. (comprising of potato, yellow pumpkin, sweet potato, carrot, broad beans, colocasia/sepaikizhangu, ash gourd, field beans/mochai, or green beans).

2. Tamarind - Half lemon size
3. Turmeric powder - 1 teaspoon
4. Salt - As per taste
5. Water - I used 1 liter (You may use as per your requirement)

Table 2: (To fry and grind)

1. Sesame - 4 Tablespoon
2. Fenugreek- 1/2 teaspoon
3. Red chilies - 10
4. Toordal - 3 Tablespoon
5. Coriander seeds - 2 Tablespoon

6. Raw rice - 1 teaspoon

Table 3: (To Saute Separately)

1.Grated Coconut - 1/2 cup
2.Oil - 3 Tablespoon

Table 4: (To season)

1. Mustard seeds - 1 teaspoon
2. Oil - 5 to 6 Tablespoon
3. Curry leaves - 4 sprigs
4. Asafoetida - 1/2 teaspoon

Table 5: (To garnish)

1. Coriander leaves - 2 Tablespoon


Preparation before starting the Procedure:

1A. Soak Sesame seeds in a bowl of water for 10 to 15 minutes. Water must be sufficient enough to immerse the seeds. Strain the soaked seeds in a strainer and keep it aside for 10 minutes. (Note: Black sesame seeds are the ideal one for this dish as it enhances the taste and flavor of Thalagam kuzhambu. If it is not available, white sesame seeds can be used).

2B. Take a pan/Kadai and first dry roast the sesame seeds on a medium flame. Wait till it gives a double crackle. Turn off the flame and keep it aside. (Note: Double crackle means popping up from both sides of the pan with sound. In Tamil, we say Rettai Vedi).

3C. Then pour oil into the same pan and fry all the ingredients except sesame seeds mentioned in Table 2. Keep it aside.

4D. Now pour oil in the same pan and saute the grated coconut till it gives a nice aroma turning slightly brown in color. Keep it aside.

5E. Take a mixie jar and first grind the dry roasted ingredients under table 2. In the same mixie jar,  add the sauteed coconut and grind it nicely. Now add water to it to form a gravy and keep it aside.

6F. Soak tamarind in warm water for ten minutes. Extract the tamarind juice and keep it ready.

7G. Take a small pan for seasoning. Pour oil and temper mustard seeds, once it crackles, add asafoetida and curry leaves. Turn off the flame and keep it aside.

How to make thalagam kuzhambu:

1. Now take a thick bottomed pan or Kadai. Keep it on a medium flame. Pour oil and put the chopped mixed vegetables. (Note: Vegetables like field beans and Colocasia are cooked in a pressure cooker as it takes a longer time).

2. Stir the veggies with a spatula. Add water, turmeric powder. Close it with a lid and allow it to cook.

3. Once the vegetables are half boiled add the extracted tamarind juice and the required amount of salt. Wait till the raw smell of the tamarind vanishes.

4. Now add the grounded mixture to the veggies and stir gently with a ladle. Allow them to cook for 10 minutes on a medium flame. (Note: Grounded mixture - Refer to 5E).

5. Now it will form a Kuzhambu like consistency.

6. Pour the seasoning over the Thalagam Kuzhambu. (Note: Refer 7G).

7. Garnish it with coriander leaves.

The spicy flavor of the Thalagam kuzhambu is ready to be served. Enjoy the unique, irresistible Thalagam Kuzhambu with delicious sweet Kali.

How to offer (neivedhyam) the kali and thalaga kuzhambu to Lord Shiva on Thiruvathirai:

A picture of Lord Nataraja is placed over a wooden plank/seat/table. A kolam using rice flour is drawn and a banana leaf with a tip is placed over the Kolam. On the banana leaf, we offer the Sweet Kali with Thalagam Kuzhambhu to Lord Siva. Then light the lamps and incense sticks.

Here is the Thiruvathirai Kali Recipe.

Try both the recipes on Thiruvathirai festival day and let us know how it turns up. Thank You for visiting Pavi's Kitchen. Stay tuned. Have a great day!