Thiruvadhirai Kali n Kootu

Today is Thiruvadhirai Festival. It falls in the Dhanur/Marghazhi Month of the Hindu calendar and is celebrated as the birthday of Lord Shiva. 
Thiruvadhirai is one of the 27 stars or Nakshatirams acording to the Hindu Calendar.  Lord Shiva is associated with the Arudra Star and hence the name. 
Arudradarisanam celebrates the divine dance form called as the Thandav by Lord Shiva in the form of Nataraja. 
The offerings (neivedhyam ) to the Lord are Kali and kootu.


Kali is a sweet preparation of rice-lentil combo and kootu is a savoury accompaniment to the kali.
The kootu is generally either a 5 vegetable or 7 vegetable preparation. The vegetables are mostly root/tubers. The veggies/roots that can be used are Broad beans, Green peas, Raw Plantains, Sweet Potatoes,Elephant Yam,Yuca Roots etc...

So here's my recipe for this festival fare....


Thiruvadhirai kali---


Ingredients:-

• Rice - 1 cup
• Moong Dal - 1/4 cup
• Jaggery - 3/4 cup
• Fresh Grated coconut - 1/2 cup
• Elaichi - 2 pods
• Water - 2 cups
• Ghee - 1 tbsp

Method:-

Dry Roast the rice and dal till it turns golden brown with a very divine aroma. Let it cool. Then grind it coarselt to gets a Rava/sooji Texture.

In a heavy bottomed pan add 2 cups of water and bring it to a boil. 

Now add the jaggery and let it melt. Add Elaichi to it and the grated coconuts and give it a swirl. 

Finally add 1 cup of the Rice/lentil Flour to the mix and keep stirring to avoid any lumps.

Now transfer it to a bowl and pressure cook to 3 whistles.

The last part is garnishing, add Cashews and Raisins to the warm ghee and let it turn a nice brown. Mix with the kali.

Serve with kootu ! Recipe for the kootu ----

Ingredients:-

Vegetables----

• Broad beans - a few
• Green Peas - a handful
• Raw Plantain - 1
• Yellow Pumkin  - a small piece
• Yuca Root - 1 small sized

For the Spicy Paste-----

• Coriander Seeds- 1 tbsp
• Chana Dal - 1 tsp
• Green Chillis- 3 to 4
• Fresh Coconut (Gtated or Sliced)  - 1 cup
• Cumin Seeds - 1tsp
• Tamarind Pulp - 2 tbsp

For the Tempering----

• Coconut Oil -  1tbsp
• Mustard Seeds, Urad Dal - 1 tsp
• Curryleaves - a few
• Asafoetida - a pinch

Spices n Others:-

• Turmeric Powder - 1 tsp
• Salt - to taste

Method:-

Wash and chop the vegetables in to small cubes. Pressure cook the same with turmeric powder and salt. Set aside.

Dry roast coriander seeds and chana dal till they are crisp and grind it with the other ingredients of the spicy paste finely. Use water as required for the same.

Prepare the tempering in a separate skillet. Splutter Mustard seeds and urad dal in coconut oil along with curry leaves and asafoetida.

Now mix the cooked roots/vegetables along with the spicy paste. add salt and bring it to a boil. 

Add the tempering and mix well. Before taking it off flame add a spoon of the roasted rice-lentil flour used for kali. This adds a wonderful flavour to the side dish.

Add little water if you find the kootu to be too thick.

Serve hot with kali.