Today is Thiruvathira. It is a Festival celebrated in kerala on the Thiruvathira day of Dhanu masam (December-January) according to Malayalam calendar. There are many stories regarding the origin of this festival. It is said to be the day on which Lord Shiva agreed to become the husband of Goddess Parvathi, as a reward for her severe penance.
An observance called Thiruvathira Noyambu is kept by women on this auspicious day, with the prayer to get good husbands ( of course the married ones pray for well being of their better halves :) ) . That day they wont take any rice meals.On Thiruvathira day at home we make a puzhukku called Thiruvathira Puzhukku with eight different tubers . It is also called ettangadi ('ettu' - is eight in Malayalam, angadi- shop in Malayalam where you get the tubers).
So this time I thought to try the puzhukku. I collected the recipe from my mom and tried it.I was limited with the vegetables I got from Indian store . Chinese potato(koorka) is one of the main ingredient.But I didn't get it.
Here is the recipe..
1.Elephant Yam (Chena)-2 small
3.Asiatic yam (Kachil)-1(small size)
6.Potato-2 (small size)
9.Red moong dhal-1 cup
10.Grated coconut-1 cup
11.Cumin seeds-1/4 tsp
12.Turmeric powder-1/2 tsp
13.Curry leaves-6 leaves
14.Coconut oil-1 tsp
1.Cook red moong dhal with little salt.
2.Cut all roots (1- 6) into 1 inch cubes.
3.Grind green chilly,salt and turmeric powder.
4.Cook all roots with 5 pearl onions and the ground paste in a pressure cooker by adding 1/2 cup water(don't add more water since the veggies have water our dish is not a watery one). Wait for 3 whistles. Turn of the stove and keep it for 10 minutes.
5.Blend coconut,cumin seeds and 3 pearl onions.
6.Add the cooked dhal, blended mix and curry leaves.
7.Mix well and keep on low flame for 5 minutes.
8.Turn of the flame and add coconut oil and mix it again.
U have it with pickle or coconut chutney and also use as a side dish with kanji!