The first guest post in this blog!!!
Few days back my friend Seena invited me to join for Thiruvathira breakfast. Plan was, we friends will prepare the dish together. Though I couldn’t help technically(rather I should say making more mess) other than giving company to my daughter in pulling out few cutleries and playing, I enjoyed the preps when Seena was explaining few things about the ingredients (a shame for me that I really din’t know some).
While returning I decided to ask her for this post. This will surely help me and many of you in future.
Seena is a Home Maker, a travel enthusiast, an avid reader and a student of classical dance, spirituality, culture, music and skills and values of all kinds. Her husband works as a Senior Cyber Security Architect and they have 2 beautiful kids, Amruta and Archit. They have made Doha, QA their home since 2008 and love every bit of what this beautiful country has to offer. Last but not least, this joyful family has 3 Guinness record holders amidst them.
So with great pleasure, over to Seena Manoj Kumar
Thiruvathira festival, dedicated to the women, is observed on the Thiruvathira Nakshathram day in the Malayalam month of Dhanu. Thiruvathira is also the name of a famous dance form of Kerala and it is performed on this day.
This festival is dedicated to Lord Shiva. It is believed that on this day, the Goddess Parvathi finally met Lord Shiva after her long penance and Lord Shiva took her as a saha-dharma chaarini (equal partner). Both Parvathi and Shiva present this ideal to devotees in the form of Ardha-Nareeshawara (half male, half female form).
Unlike other states in India, the Keralite women enjoyed the position of Mistress of her house. This elevated position of the women-force for which a parallel can hardly be followed in any other section of the Indian society.
Women observe a fast and pray to Lord Shiva for the health and longevity of their husbands. Unmarried girls on the other hand offer prayers to get good husbands.
I follow this tradition from my childhood and now I want my daughter to follow every rituals we do. It gives immense pleasure and satisfaction. These kind of functions help togetherness especially when we are away from home.
Below is the authentic recipe to make the Thiruvathira puzhukku. It will be hard sometimes to get all of them. But with minimum ingredients like Kachil, chena, chemb, koorkka, payar/muthira you could make it.
Ingredients (Serves 10 – 12)
- Kachil / Greater Yam – 1/2 kg, skinned washed and cubed
- Sheema chembu / Taro– 1/4 kg, skinned washed and cubed
- madhura kizhangu/sweet potato – 1/4 kg skinned washed and cubed
- Chena / elephant yam – 1/4 kg, skinned washed and cubed
- Koorkka / Chinese potato – 1/4 kg, skinned washed and cubed
- Pacha ethakka / raw banana – 1/4 kg, skinned washed and cubed
- Sheema Chakka/Kadachakka/ Bread fruit = ¼ kg skinned washed and cubed(Optional)
- Muthira / Horse gram (soaked overnight) – 1/4 kg
- Turmeric powder – 3/4 tsp
- Chili powder – 1.5 tsp
- Curry leaves – 6 – 7 sprigs
- Salt – To taste
- Coconut oil – 3 tbsp.
- Grated coconut – 1.5 coconut or around 4 cups
- Pearl Onions–7-8
- Cumin seeds – 3/4 tsp
- Cook the Horse gram in a pressure cooker for about 3-4 whistles or until it becomes tender. Set aside.
- Grind the grated coconut, pearl onions and cumin seeds to a coarse mixture.
- Place all the cubed root vegetables in a large pressure cooker.
- Add enough water (water should be in the same level as that of the veggies), salt, turmeric powder, chili powder and curry leaves. You can also cook them in a large vessel but it will take a lot of time.
- Pressure cook for 3 whistles at medium-high heat. Switch off the stove.
- Open the pressure cooker when pressure releases.
- Mash the veggies using the back of a ladle (thavi). Add the cooked Horse gram.
- For ease of mixing, you can transfer the cooked veggies to a larger pan if you want.
- Put the pan/pressure cooker with the cooked veggies back on the stove, at medium heat.
- Add the ground coconut mixture and mix everything well.
- Mash the veggies while you mix everything. Taste and check for salt.
- Finally add a few curry leaves and 3 tbsp coconut oil. Mix well.
- Keep covered it for at least 15 minutes before serve hot.
- This can be eaten as it is or along with wheat gruel.
“Scoop of Love”‘s goal is to share the few authentic recipes made by the best hands, which are tried, tested and tasted.
Now if you think what benefit would I get? It is a secret pleasure of adding more authentic recipes to my treasure box. And why not, it is more fun to hear more about the minute things like a story, ingredients even tips right from the person who has mastered it.